Potato Bonda - Aloo Bonda - Quick Evening Snack

Potato bonda - a tasty snack with potatoes which are readily available in most of the tea shops around 4pm. The batter prepared with besan flour is filled with our classic potato masala. I have already posted tapioca bonda which is a super hit snack in our family.  For tips click on the link to view the details.


Now we will see how to prepare the potato stuffing for the bondas.Usually for stuffing dishes I prefer potatoes with brown skins, which will be easy to mash and holds the shape perfectly. The potatoes with white skins, take more time to cook and it won't give perfect texture for the stuffing. Always choose potatoes by same size for consistent cooking. One of the best flavorings for the potato stuffing are the ginger and green chillies. Finally,  I have splashed chilly powder and garamasala powder which gives a subtle flavour in the bonda. Now we will see the recipe in detail with step by step instructions.

Similar evening snacks recipes
Potato Bonda - Aloo Bonda Recipe Details


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Prep time : 25 minutes
Cook time : 25 minutes
Yields : 20 to 25 bonda
Category : snack
Author : Muthulakshmi Madhavakrishnan

Ingredients

For the batter
  • 1 cup besan flour
  • 1/4 cup rice flour
  • 2 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1/4 tsp cooking soda
  • 3/4 cup water
  • salt to taste
For the potato stuffing
  • 4 potato
  • 1 onion, finely chopped
  • 2 green chilly, finely chopped
  • 1 tsp ginger, finely chopped
  • 1 tsp turmeric powder
  • 1/2 tsp red chilly powder
  • 1/2 tsp garamasala powder
  • 1/2 tsp cumin1/2 tsp mustard
  • 1/2 tsp urid dal
  • few curry leaves
  • few coriander leaves
  • salt to taste
For frying
  • 500 ml oil
Cooking Directions

  1. Wash the potatoes and cut them into half. Place it in a pressure cooker and add required water and pressure cook for 3 whistles. Allow the pressure to settle down naturally. Open the pressure cooker and transfer the potatoes to a plate and gently remove the skins. Mash them gently with a masher or with a tumbler.
  2. Heat oil in a pan and add the mustard, urid dal and cumin. Allow them to crackle and add the chopped ginger and green chillies. Saute well for a few minutes.Next, add the onions and curry leaves. Saute well until it turns soft.
  3. Now add the mashed potatoes along with the turmeric powder and salt. Mix them well with the onions.
  4. Finally, sprinkle the chilly powder and garamasala powder and turn off the heat. Mix it well with the potatoes and add some chopped coriander leaves. Allow it to cool down and prepare medium lemon sized balls.
  5. Take a wide bowl and add the besan flour, rice flour, red chilly powder, turmeric powder, cooking soda and required salt. Mix them well.
  6. Add water little by little and make a thick batter. Keep it aside for 10 minutes.
  7. Heat the oil in a deep kadai on medium heat. Now add the potato balls in the batter and coat them evenly.
  8. When the oil is heated enough, add the coated balls one by one and fry the bondas on medium heat. After a few minutes, gently turn the bondas with a ladle and fry them well until the shh sound stops. Repeat the process for the remaining bondas.


Potato Bonda - Aloo Bonda with step by step photos

Wash the potatoes and cut them into half. Place it in a pressure cooker and add required water and pressure cook for 3 whistles. Allow the pressure to settle down naturally. Open the pressure cooker and transfer the potatoes to a plate and gently remove the skins. Mash them gently with a masher or with a tumbler.

Heat oil in a pan and add the mustard, urid dal and cumin. Allow them to crackle and add the chopped ginger and green chillies. Saute well for a few minutes.


Next, add the onions and curry leaves. Saute well until it turns soft.


Now add the mashed potatoes along with the turmeric powder and salt. Mix them well with the onions. Finally, sprinkle the chilly powder and garamasala powder and turn off the heat. Mix it well with the potatoes and add some chopped coriander leaves.



Allow it to cool down and prepare medium lemon sized balls.


Take a wide bowl and add the besan flour, rice flour, red chilly powder, turmeric powder, cooking soda and required salt. Mix them well.


Add water little by little and make a thick batter. Keep it aside for 10 minutes.

Now dip the potato balls in the batter and coat them evenly.


Heat the oil in a deep kadai on medium heat. When the oil is heated enough, add the coated balls one by one and fry the bondas on medium heat.


After a few minutes, gently turn the bondas with a ladle and fry them well until the shh sound stops. Repeat the process for the remaining bondas.


Tasty Potato bondas are ready to serve.



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