• Grain and Beauty

Aloo Bonda

Servings: 4

Preparation time: 15 Min

Cooking time: 30 Min

Total time: 45 MIn


For filling:

- 3 boiled potato, peeled and cubed

- 2 Green chillies crushed

- 1-inch ginger finely chopped

- 5 pods of garlic crushed

- 1/4t tsp turmeric

- 1 spring curry leaves

- 2 tbsp coriander chopped

- 1/2 tsp mustard seed

- 1/2 tsp cumin seed

- 2 pinch asafoetida

- Salt as per taste

- Oil for frying

For the batter:

- 3/4 cup chickpea flour

- 2 tbsp rice flour

- 2 Pinch turmeric

- 1 pinch baking soda

- Salt as per taste


Heat little oil in a pan over medium flame. Once the oil is hot, add mustard and cumin seeds, after spluttering seeds add curry leaves, chillis, ginger and garlic. Let the raw smell go off. After this add boiled potatoes and mix well.

Now remove the pan from flame and add turmeric, asafoetida, salt and coriander.

When this mixture is completely cool, make small walnut size balls out of this.

In a mixing bowl, mix all the 'batter ingredients' together, add enough water to make the batter. ( batter should be thick enough to coat the balls).

Heat oil in a kadhai, dip potato balls in the batter and drop it into the hot oil. Fry evenly on both sides on medium flame.

When it is golden brown, remove from the oil and drain on tissue napkin.

Serve this Aloo Bonda with your favourite chutney and Masala tea.

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