Aloo Bonda

Aloo Bonda - Vada Pav ka Cousin

Perfect evening or tea time snack, Aloo Bonda is popular street food in the South/Western part of India, made with mashed potato, spices, and then deep-fried in oil. Aloo Bonda is crisp outside and soft spicy inside, this snack is a perfect companion for any sandwich or Vada Pav. 

Another version of Aloo Bonda is Batta vada popularly known in Maharashtra, generally, the outer layer of Aloo Bonda is made of gram flour though in South India they also use rice flour to make it more crispy. I am sure you will like this preparation once you try it out, and you will enjoy it with your favorite bread or dip.

My Kitchen.. My Recipe.. My Way.

• Preparation Time 10 mins
• Cooking Time 20 - 25 minutes
• Course Snacks

Ingredients

• Potatoes 3 - 4 medium boiled and mashed
• Urad Dal  1 tsp
• Chana Dal  1 tsp
• Asafoetida 1/2 tsp
• Mustard Seeds  1 tsp
• Curry Leaves
• Cumin Seeds  1 tsp
• Onion (opt) 1 medium chopped
• Ginger  1 inch grated
• Green Chillies  2 - 3 chopped 
• Turmeric Powder  1 tsp
• Lemon Juice  1 tsp
• Fresh Coriander handful
• Salt to taste

For Batter

• Gram Flour (besan)  1 cup
• Turmeric Powder  1 tsp
• Red Chilli Powder  2 tsp
• Salt to taste
• Oil for frying

Directions

• Heat 2 tbsp of oil in a pan, add mustard seeds and let it splutter, next add urad dal, chana dal, and cook until they change color.
• Add curry leaves, asafoetida, and saute for another few seconds.
• Add chopped onions, green chilies, grated ginger, and fry until onions turn soft, add turmeric powder and mix for a couple of seconds.
• Now add the mashed potatoes, salt, and mix well, cook for 2 - 3 minutes on medium flame.
• Then add fresh coriander, lemon juice, combine well and turn off the flame.
• Let the mixture cool down completely and then make small size balls from the mixture, and keep aside.
• Time to make the batter now, In a mixing bowl, add besan, turmeric powder, red chilli powder, salt to taste give a toss and add water to make a smooth batter.
• To check the right consistency, the batter should hold at the back of the spoon.
• Dip each potato mixture ball in the batter and deep fry until all sides are crisp and golden brown.
• Take them out on an absorbent kitchen towel, Aloo Bonda is ready to serve!!  

Instant Kitchenette Tip

• Add 1/4 cup of rice flour to the besan batter to make the aloo bonda more crispy.