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.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | 250 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Enjoy this delicious and crispy Aloo Bonda as an appetizer or a snack with your favorite chutney, and savor the rich flavors of Bengali cuisine!
