Aloo Bonda Recipe (Deep Fried Snack with Potato Filling)
Aloo Bonda, a beloved Bengali snack, is a crispy and flavorful deep-fried treat made by encasing a spicy, tangy potato filling in a gram flour batter. This no-garlic, no-onion version makes it an ideal choice for those who prefer a simple yet delicious snack. Perfect for tea time or as an appetizer, Aloo Bonda captures the essence of Bengali street food, offering a satisfying crunch and a warm, spicy filling that’s irresistible.
Cuisine: Bengali
Course: Snack
Diet: Vegetarian
Ingredients
For the Potato Filling:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 5, boiled, peeled, and mashed |
| Mustard seeds (Rai/Kadugu) | 2 teaspoons |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Curry leaves | 10, chopped |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Green Chillies | 3, finely chopped |
| Oil | 1 tablespoon |
| Ginger | 1 teaspoon, grated |
| Asafoetida (Hing) | 1/2 teaspoon |
| Coriander (Dhania) Leaves | 2-3 tablespoons, chopped |
| Lemon juice | 1 teaspoon |
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 |
| Oil (hot) | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Water | As required |
| Oil | For deep frying |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 4-6
Instructions:
-
Prepare the Potato Filling:
- Start by heating 1 tablespoon of oil in a heavy-bottomed pan over medium heat.
- Once the oil is hot, add 2 teaspoons of mustard seeds. Allow them to splutter.
- Add 1/2 teaspoon of cumin seeds and let them sizzle for a moment.
- Toss in the chopped green chillies, grated ginger, 1/2 teaspoon of asafoetida (hing), and chopped curry leaves. Sauté for a few seconds until fragrant.
- Sprinkle in 1/2 teaspoon of turmeric powder and mix well.
- Add the mashed potatoes to the pan, followed by salt to taste. Stir everything together to combine.
- Remove the pan from heat, then stir in 1 teaspoon of lemon juice and chopped coriander leaves.
- Set the mixture aside and let it cool.
-
Prepare the Batter:
- In a mixing bowl, combine 1 cup of gram flour (besan), 2 tablespoons of rice flour, 1 teaspoon of ajwain (carom seeds), 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chilli powder.
- Add 1 tablespoon of hot oil and 1/4 teaspoon of asafoetida to the dry ingredients. Mix everything together.
- Gradually add water to the mixture, stirring continuously until you get a smooth and thick batter.
-
Shape and Fry the Bondas:
- Heat oil in a deep frying pan on medium-low heat.
- While the oil heats up, take small portions of the cooled potato mixture and shape them into balls.
- Dip each ball into the prepared batter, ensuring it’s well coated.
- Carefully drop the battered potato balls into the hot oil and fry them on low to medium heat until they turn golden brown and crispy on all sides.
- Use a slotted spoon to remove the Aloo Bondas from the oil and place them on absorbent paper to drain excess oil.
-
Serve:
- Serve your hot, crispy Aloo Bondas with Dhaniya Pudina Chutney, Date Tamarind Chutney, or any chutney of your choice for dipping.
Enjoy this flavorful snack with your tea or as a part of your party menu! Aloo Bonda is guaranteed to be a crowd-pleaser.
