Aloo Bonda, also commonly known as Mumbai batata vada or Bombay potato vada, is a popular snack item for the local Indians. It is a deep fried potato dumpling. The potato is mashed and mixed with herbs, spices and then covered with a coat of besan batter. It is deep fried until the coat looks all golden and crispy to the eye.

Here's how you can make at home-

INSTRUCTIONS

  • Firstly, in a large kadai, heat oil and add the mustard seeds, jeera, crushed coriander seeds, hing and a few curry leaves.
  • Allow it to splutter.
  • Further add broken cashews and roast to golden and crispy texture.
  • Additionally saute chopped onions, ginger and chilli together.
  • Also add in turmeric, chilli powder, garam masala powder and salt. Stir for a while.
  • Now add in the boiled and mashed potato. Mix them well.
  • Additionally, add in coriander leaves and lemon juice.
  • Prepare the besan batter.
  • Also make a ball from the prepared aloo masala.
  • Then dip into besan batter and deep fry in hot oil.
  • Fry till the bonda turns golden and crisp.
  • Finally, serve aloo bonda along with chutney or tomato sauce, whatever you prefer. 

Aloo Bonda Recipe Card

An all time favourite snack!

Total Time :
40 min
Preparation Time :
20 min
Cooking Time :
20 min
Servings :
6
Cooking Level :
Medium
Course:
Snacks
Calories:
125
Cuisine:
Indian
Author:
Mahima Girotra

Ingredients

  • 3 tsp oil
  • 1 tsp mustard seeds / rai
  • ½ tsp jeera / cumin seeds
  • ½ tsp coriander seeds (crushed)
  • pinch of hing / asafoetida
  • few curry leaves (chopped)
  • 6 cashews (broken)
  • 1 small sized onion (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 tsp turmeric / haldi
  • 1 green chilli (finely chopped)
  • 1 tsp kashmiri red chilli powder / lal mirch powder
  • salt to taste
  • ¼ tsp garam masala powder
  • 3 medium sized potato (boiled
  • peeled and mashed)
  • Coriander leaves (finely chopped)
  • 1 tbsp lemon juice
  • 1 cup besan / gram flour
  • ¼ cup corn flour
  • ¼ tsp ajwain / carom seeds
  • water as required
  • ¼ tsp baking soda oil for deep frying

Instructions

Step 1
In a large kadai, heat some oil
Step 2
Add 1 tsp mustard seeds, ½ tsp jeera, ½ tsp crushed coriander seeds, pinch of hing and few curry leaves.
Step 3
Add 6 broken cashews and roast to golden.
Step 4
Saute 1 finely chopped onion.
Step 5
Then add 1 pinch of ginger and 1 green chilli. Saute till the raw smell of the ingredients disappears.
Step 6
Add in ½ tsp turmeric, ½ tsp red chilli powder, ¼ tsp garam masala powder and salt according to your taste.
Step 7
Saute on low flame till the spices turn aromatic.
Step 8
Then add the boiled (pressure cooked for 3 whistles) and mashed potatoes.
Step 9
Mix well without lumps.
Step 10
Add some coriander leaves and a 1 tbsp lemon juice.
Step 11
Now take a separate large mixing bowl and add 1 cup besan and ¼ cup corn flour.
Step 12
Add ¼ tsp turmeric, ¼ tsp chilli powder, ¼ tsp ajwain and salt according to your taste.
Step 13
Add water as required and prepare a thick flowing consistency batter.
Step 14
Add 1 tsp oil and ¼ tsp baking soda.
Step 15
Mix gently.
Step 16
Now prepare a ball from the prepared aloo masala. Grease your hands with oil to prevent it from sticking.
Step 17
Dip the ball into the prepared batter, apply the coat on all sides.
Step 18
Deep fry it in hot oil. Make sure to stir the oil occasionally, keeping the flame on medium.
Step 19
Fry till the bonda turns golden and crispy in texture.
Step 20

inside  ()

Serve the aloo bonda along with chutney or tomato sauce.