Cheese Aloo Bonda is a traditional bonda recipe with a cheesy makeover. Aloo Bonda is a potato cutlet stuffed with cheese, covered in a thick chickpea batter and fried to golden perfection. These batata vadas are the perfect teatime snack for a potato lover like me.
Aloo Bonda is a popular snack from the streets of Mumbai and South India. In many parts of India, this is also known as Batata Vada or Aloo Bhajji. Most of the bonda recipes include a potato filling that is dipped into a thick batter and then deep-fried for a crispy texture. The cheese loaded aloo batata vada pairs well with mint chutney, tomato ketchup or even coconut chutney.
If you live in India, you’re probably no stranger to this dish and would’ve often seen several pushcarts and chaat stalls selling this aloo bonda along with tantalizing chutney by the dozen. They sell like hotcakes and are pretty affordable as well.
For this version of aloo bonda, we are going to create a mélange of traditional and modern tastes, combining the classic bonda recipe with something that is popular and loved by everyone – Cheese.
I would be lying if I didn’t admit that cheese makes most recipes better. There’s something about that creamy, cheesy, gooey feeling that cheese adds to a dish that takes it from meh to wow. And I’m going to show exactly how to introduce that wow factor in this bonda recipe today.
There are three key steps to preparing Aloo Bonda:
1) Prepare the batter for dipping – Use basic spices, salt, and gram flour with some water to make a thick (not runny but not lumpy) batter, thick enough to coat the potato balls evenly.
2) Make the potato balls – Boil, and grate potatoes. Then add this to a tempering that has curry leaves, mustard, ginger, green chili paste, asafoetida, and other spices. Mix well till the tempering is evenly distributed throughout the grated potato mix. Once cooled, this mix is then rolled into balls into which a cube of cheese is added.
3) Once ready to fry, dip the balls in the batter and fry till golden brown and crisp. Serve vada piping hot with your favorite chutney and a cup of tea.
What Cheese Should I Use for Aloo Bonda Recipe?
Any hard cheese like mozzarella that has a stringy consistency is perfect for this recipe. If you are in India, then any variety of processed pizza cheese is good for the gooey, cheesy aloo bonda.
How To Serve Aloo Bonda?
There are many delicious ways to enjoy crispy aloo bonda. You can:
- serve bonda with a cup of tea or coffee as a teatime snack
- it can be enjoyed as a hearty Indian breakfast sandwiched between soft pav
- or serve it as a party appetizer with green chutney, tomato ketchup or a sprinkle of Chaat masala
Watch Step-By-Step Aloo Bonda Recipe Video:
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Aloo Bonda is a popular snack from the streets of Mumbai and South India. Learn how to make cheese stuffed batata vada in a few simple steps.
- 5 potato, boiled and peeled
- 1 Cup fine chopped onion
- 1 tablespoon grated ginger
- 1 teaspoon mustard seeds (rai)
- 5 - 6 curry leaves
- 2 tablespoon chopped coriander
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon Chaat masala
- 1 teaspoon cumin powder (jeera powder)
- 2 tablespoon cooking oil
- 8 small cubes of cheese
- 1 Cup gram flour (besan)
- 1/4 Cup rice flour (chawal ka atta)
- Salt to taste
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- Water to make batter
- Oil to deep fry
Heat oil in a frying pan or kadhai.
Add mustard seeds, curry leaves, and grated ginger. Fry for 1 - 2 seconds or till seeds start spluttering.
Add chopped onion and fry the onion for 1 - 2 minute.
Next, add the boiled potatoes and mash them nicely to avoid any lumps.
Add salt, spices, coriander and mix nicely. Turn off the heat. Transfer potato stiffing to a bowl.
Grease your palm with a teaspoon of oil.
Take a lemon size portion of the potato mixture. Shape it into a round, gently flatten using your fingers, place one cheese square in the center, seal it with the potato filling and once again shape it into a ball.
Similarly, shape the rest of the cheese aloo bonda.
In a mixing bowl, combine gram flour, rice flour, salt, and spices.
Using little water at a time, make a thick and smooth batter. The batter should be of dropping consistency.
Heat oil for deep-frying in a pan over medium-high flame.
Dip one potato ball in the gram flour batter and coat it evenly with the batter.
Gently slide the aloo bonda in the hot oil. Deep-fry till crisp and golden from all the sides.
Transfer to a plate lined with paper towel. Similarly, fry all the all bonda in small batches.
Serve aloo bonda piping hot with green chutney or tomato ketchup.
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