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Aloo Bonda Recipe | How To Make Potato Bonda | Batata Vada Recipe

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Aloo bonda is a South Indian snack that is prepared in most households for evening tea-time nibble. The potato bonda, as the name suggests, has a spiced and seasoned potato filling coated with a spicy besan batter and is deep-fried in oil. The Maharashtrian version of the aloo bonda is called batata vada.

Aloo bonda is also a popular street food in South India and is mostly served with coconut chutney. The potato bonda is mandatory as an evening-time snack for most weddings in these regions. The bonda is best accompanied with a hot cup of chai.

Aloo bonda is generally a crowd favourite. The crunchy batter on the outside and when taken a bite, the potato filling on the inside melts in your mouth. The combination of spices is what makes this snack lip smacking and utterly delicious.

The finger-licking aloo bonda is a simple recipe that can be prepared at home without any intensive preparation required. Here is a recipe on how to make aloo bonda with a video, step-by-step procedure and images.

ALOO BONDA VIDEO RECIPE

ALOO BONDA RECIPE | HOW TO MAKE POTATO BONDA | BATATA VADA RECIPE | HOMEMADE ALOO BONDA RECIPE
Aloo Bonda Recipe | How To Make Potato Bonda | Batata Vada Recipe | Homemade Aloo Bonda Recipe
Prep Time
10 Mins
Cook Time
35M
Total Time
45 Mins

Recipe By: Kavyashree S

Recipe Type: Snacks

Serves: 16 pieces

Ingredients
  • Potatoes (washed) - 4

    Salt to taste

    Water - 5½ cups

    Besan - 1 cup

    Rice flour - 2 tbsp

    Turmeric powder - ½ tsp

    Hing - ¼th tsp

    Red chilli powder - 1½ tbsp

    Oil - 5 tbsp + for frying

    Mustard seeds - 1 tsp

    Green chillies (chopped) - 1½ tbsp

    Coriander leaves (chopped) - ¾th cup

    Lemon juice - ½ lemon

Red Rice Kanda Poha
How to Prepare
  • 1. Cut the potatoes in halves or quarters, depending on their size.

    2. Add them to the pressure cooker.

    3. Add 4 cups of water.

    4. Add half a tablespoon of salt.

    5. Pressure cook it for up to 3-4 whistles and allow the pressure in the cooker to settle.

    6. Meanwhile, add besan into a mixing bowl.

    7. Add rice flour, quarter teaspoon of turmeric powder and hing.

    8. Add red chilli powder and half a tablespoon of salt.

    9. Mix thoroughly.

    10. Add 2 tablespoons of oil in a heated small pan.

    11. Heat the oil for about 2 minutes.

    12. Add it to the mixture and mix well.

    13. Add water little by little (approximately one and a half cups) and mix it into a smooth batter of pouring consistency and keep it aside.

    14. Open the lid of the cooker and peel the potatoes once it cools down.

    15. Smash them slightly and keep it aside.

    16. Add 3 tablespoons of oil in a heated pan.

    17. Add mustard seeds and allow it to splutter.

    18. Add chopped green chillies and quarter teaspoon of turmeric powder.

    19. Add the potatoes and mix well.

    20. Add chopped coriander leaves and salt to taste.

    21. Stir well for about 2 minutes and then turn the stove off.

    22. Then, add the lemon juice.

    23. Mix well and allow it to cool for 15 minutes.

    24. Take small portions of the potato filling and roll them into small round balls.

    25. Heat oil in a pan for frying.

    26. Dip each of the potato balls in the batter and coat it well with the batter.

    27. Add them in the hot oil, one after the other.

    28. Fry them for 2 minutes and flip them over to cook on the other side.

    29. Fry them until they turn golden brown.

    30 Remove from the oil and serve hot.

Instructions
  • 1. You can add onions and garlic to the filling in the bonda.
  • 2. Make sure the bondas are fried in a deep pan, to get a proper round shape.
  • 3. The oil must be hot enough; if not the batter will spread.
Nutritional Information
  • Serving Size - 1 bonda
  • Calories - 87 cal
  • Fat - 4.57 g
  • Protein - 1.75 g
  • Carbohydrates - 9.76 g
  • Sugar - 1.11 g
  • Dietary Fibre - 1.7 g

STEP BY STEP - HOW TO MAKE ALOO BONDA

1. Cut the potatoes in halves or quarters, depending on their size.

2. Add them to the pressure cooker.

3. Add 4 cups of water.

4. Add half a tablespoon of salt.

5. Pressure cook it for up to 3-4 whistles and allow the pressure in the cooker to settle.

6. Meanwhile, add besan into a mixing bowl.

7. Add rice flour, quarter teaspoon of turmeric powder and hing.

8. Add red chilli powder and half a tablespoon of salt.

9. Mix thoroughly.

10. Add 2 tablespoons of oil in a heated small pan.

11. Heat the oil for about 2 minutes.

12. Add it to the mixture and mix well.

13. Add water little by little (approximately one and a half cups) and mix it into a smooth batter of pouring consistency and keep it aside.

14. Open the lid of the cooker and peel the potatoes once it cools down.

15. Smash them slightly and keep it aside.

16. Add 3 tablespoons of oil in a heated pan.

17. Add mustard seeds and allow it to splutter.

18. Add chopped green chillies and quarter teaspoon of turmeric powder.

19. Add the potatoes and mix well.

20. Add chopped coriander leaves and salt to taste.

21. Stir well for about 2 minutes and then turn the stove off.

22. Then, add the lemon juice.

23. Mix well and allow it to cool for 15 minutes.

24. Take small portions of the potato filling and roll them into small round balls.

25. Heat oil in a pan for frying.

26. Dip each of the potato balls in the batter and coat it well with the batter.

27. Add them in the hot oil, one after the other.

28. Fry them for 2 minutes and flip them over to cook on the other side.

29. Fry them until they turn golden brown.

30 Remove from the oil and serve hot.

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Story first published: Monday, October 9, 2017, 14:35 [IST]
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