ALOO BONDA

Aloo bonda | Aloo Bonda Recipe | How to make potato bonda – Vini’s

What is Aloo Bonda?

Aloo bonda recipe is a delicious and irresistible snack which is made using boiled potatoes, some spices and lots of herbs. The boiled potatoes are shaped into balls which are there after dipped in a gram flour batter and deep fried. Aloo bonda is very flavourful. It has the tanginess of pomegranate seed, the heat of red chilli powder and green chillies. It has a beautiful and crisp exterior and a very delectable stuffing.

Let’s talk about the ingredients for Aloo bonda

Aloo bonda calls for boiled potatoes, some spices, coriander leaves, mint leaves etc. I have also added some boiled peas. Pomegranate seeds… dried as well as fresh . Fennel seeds and whole coriander seeds are added for nice flavour and bite. A batter is prepared using gram flour and water in which the balls of potato mixture are dipped and deep fried. Little baking soda is added while making the gram flour batter. It gives a nice texture to the outer coating of aloo bondas. The batter should not be thin or thick. The batter should coat easily and stay there till fried and give us some stunning aloo bondas (yes bondas too can look stunning).

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How To Make Aloo Bonda

1. Prepare gram flour batter : In a mixing bowl take 1.5 cup gram flour. To this add salt to taste, 1/4 teaspoon baking soda, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder. Gradually add approximately 3/4 cup of water. Mix nicely to make a smooth batter and let it rest for 10 to 15 minutes

ALOO BONDA

2. Prepare potato stuffing : In a mixing bowl take 4 medium sized boiled potatoes. Mash them. And 1/4 cup boiled peas, 2 tbsp fresh pomegranate seeds, handful of chopped coriander, handful of chopped mint and 1 green chilli finely chopped. Further add the spices i.e. salt to taste, 1 teaspoon red chilli powder, 1 teaspoon dried pomegranate seeds powder, 1/2 teaspoon black pepper powder. Also add 1/2 teaspoon each of fennel seeds and whole coriander seeds. Mix everything nicely. Taste a spoonful to check the seasoning and adjust the same. Divide the mixture into portions and form balls. The number of balls depend upon the size of Kofta you like.

Tips:For best resutls, boil the potatoes in advance and refrigerate them unpeeled for atlteast a couple of hours

ALOO BONDA

3. Fry Aloo Bonda : Heat enough oil in a deep pan. The level of oil is very critical. If there will be less oil aloo bonda will not be round in shape. Rather will have a pot (kalash) like shape. Dip the potato ball in the gram flour batter. Use spoon to coat the batter properly on the potato ball. Carefully put in the hot oil. Keep the flame at medium. Pour hot oil on the bondas so even the top get cooked. Once they firm up, flip. Continue to cook on low flame till golden brown

ALOO BONDA

4. Bon appétit : Enjoy aloo bonda with imli ki chutney

ALOO BONDA

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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