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Aloo bonda recipe / urulaikizhangu-bonda
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4.50 from 2 votes

Aloo bonda

Aloo bonda/ urulaikizhangu bonda is a classic tea/ coffee time snack and can be made easily with potato. Step by step detailed pictures.
Prep Time10 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 4

Ingredients

  • 3 Potato
  • 1 Onion
  • 2 Green chilli
  • 1 tablespoon Ginger finely chopped
  • 2 teaspoon Lemon juice
  • teaspoon Turmeric
  • Salt As needed

To temper

  • Oil - 2 tsp
  • Mustard - ¾ tsp
  • Urad dal - 1 tsp
  • Curry leaves - 1 sprig

For batter

  • Besan flour - ½ cup
  • Rice flour - 2 tbsp
  • Ghee  - 1 tsp
  • Asafoetida - 3 pinches
  • Turmeric - 2 pinches
  • Cooking soda - 2 pinches
  • Salt - As needed

Instructions

  • Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside. In a kadai/ pan, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
  • Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes, drizzle a teaspoon of oil, lemon juice and mix. Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
  • In a mixing bowl, mix everything under ‘For the batter’ table with little water to make a batter, it should be thick enough to coat the potato balls. I have added black pepper powder as I like the flavor.
  • Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame.
  • When its evenly golden fried, drain it over kitchen tissue.

Notes

  • The stuffing part can be made to suit your taste buds. You can vary the potato masala by adding mint leaves, red chilli powder etc. ;
  • The batter Should be thick, otherwise, the look of the bonda will not be round and smooth.
  • You can replace pepper powder with red chilli powder as will in the batter.
  • Ghee adds a wonderful flavour along with pepper and adds crispiness too.
  • You can also double fry for extra crisp bondas.