Crispy Aloo Bonda Recipe: Spiced Potato Fritters (Indian Snack)

Aloo Bonda Recipe (Deep Fried Snack with Potato Filling)

Aloo Bonda, a beloved snack from Indian cuisine, is a crisp and golden fritter stuffed with a flavorful spiced potato filling. This vegetarian treat, popular in the streets of India, is perfect for an evening snack or as a party appetizer. The delicate coating of gram flour (besan) encases a delicious potato filling made aromatic with spices like mustard seeds, cumin, and curry leaves, making every bite a burst of flavor.

In this recipe, we guide you through making this savory delight from scratch, offering a step-by-step process to ensure perfect results every time. Serve your Aloo Bonda with chutneys such as Dhaniya Pudina or Date Tamarind Chutney for a complete and satisfying experience.

Ingredients

For the Potato Filling:

Ingredient	Quantity
Potatoes (Aloo) – boiled	5 medium potatoes
Mustard seeds	2 teaspoons
Cumin seeds (Jeera)	1/2 teaspoon
Curry leaves (chopped)	10 leaves
Turmeric powder (Haldi)	1/2 teaspoon
Green chillies (finely chopped)	3
Sunflower oil	1 tablespoon
Ginger (grated)	1 teaspoon
Asafoetida (Hing)	1/2 teaspoon
Coriander leaves (chopped)	2-3 tablespoons
Lemon juice	1 teaspoon
Salt	To taste

For the Batter:

Ingredient	Quantity
Gram flour (Besan)	1 cup
Rice flour	2 tablespoons
Ajwain (Carom seeds)	1 teaspoon
Turmeric powder (Haldi)	1/2 teaspoon
Red chilli powder	1/2 teaspoon
Sunflower oil (hot)	1 tablespoon
Asafoetida (Hing)	1/4 teaspoon
Salt	To taste
Water	As required
Sunflower oil (for deep frying)	As needed

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 2

Cuisine: Bengali Recipes

Course: Snack

Diet: Vegetarian

Instructions

Step 1: Preparing the Potato Filling

Cook the Potatoes: Begin by boiling the potatoes until they are soft and cooked through. Once done, peel them and mash them into a smooth texture. Set aside.
Make the Tempering: Heat 1 tablespoon of sunflower oil in a heavy-bottomed pan over medium heat. Add the mustard seeds and allow them to splutter. As soon as the mustard seeds crackle, add the cumin seeds.
Sauté the Spices: Add the finely chopped green chillies, grated ginger, curry leaves, turmeric powder, and asafoetida (hing). Stir-fry the mixture for 2-3 minutes until the spices release their fragrant aroma.
Combine with Potatoes: Add the mashed potatoes to the pan. Sprinkle in salt to taste and mix well. Continue sautéing for another 5 minutes to let the spices blend into the potatoes.
Add Fresh Ingredients: Remove the pan from heat. Stir in the freshly chopped coriander leaves and lemon juice to brighten the flavors. Let the mixture cool down for a few minutes.

Step 2: Preparing the Batter

Mix the Dry Ingredients: In a mixing bowl, combine the gram flour (besan), rice flour, ajwain (carom seeds), turmeric powder, red chilli powder, and salt. Mix everything together until well combined.
Make the Batter: Gradually add water to the dry ingredients, stirring continuously until you achieve a thick batter that coats the back of a spoon. The consistency should not be too runny, as it needs to hold the potato filling.
Add Hot Oil: Stir in 1 tablespoon of hot sunflower oil and a pinch of asafoetida (hing) to the batter. This will give the batter a light texture and a crisp finish when fried.

Step 3: Shaping and Frying the Aloo Bonda

Shape the Bondas: Once the potato filling has cooled, take small portions of it and shape them into round balls. Each ball should be about the size of a golf ball.
Dip in Batter: Heat sunflower oil in a deep frying pan over medium heat. Dip each potato ball into the prepared batter, ensuring that it is completely coated.
Fry the Bondas: Carefully drop the battered potato balls into the hot oil, one at a time. Fry the bondas on low to medium heat, turning them occasionally to ensure they are golden brown and crispy on all sides. This should take about 5-7 minutes.
Drain and Serve: Once the bondas are golden brown, use a slotted spoon to remove them from the oil and place them on a paper towel to drain excess oil.

Step 4: Serving

Serve Hot: Serve your crispy Aloo Bonda immediately while hot, with a side of refreshing Dhaniya Pudina Chutney or Date Tamarind Chutney for a delicious snack experience.

Tips for Perfect Aloo Bonda

Consistency of Batter: The key to a crispy Aloo Bonda is the right batter consistency. It should be thick enough to coat the potato balls without dripping off.
Temperature of Oil: Make sure the oil is at the right temperature. If it’s too hot, the bondas will burn on the outside while remaining raw inside. Medium heat ensures a golden, crispy exterior with a soft potato filling.
Variety of Fillings: While the classic potato filling is widely loved, feel free to experiment with adding peas, chopped onions, or even cheese to the filling for a unique twist.