This aloo bonda is the perfect teatime snack for a potato lover like me. It has the comfort of a traditional aloo bonda with a cheesy makeover.
Estimated reading time: 3 minutes
Aloo Bonda is a popular snack from the streets of Mumbai and South India. It is a potato cutlet stuffed with cheese, covered in a thick chickpea batter and fried to golden perfection. In many parts of India, this is also known as Batata Vada or Aloo Bhajji.
If you live in India, you’re probably no stranger to this dish and would’ve often seen several pushcarts and chaat stalls selling aloo bonda drizzled with tantalizing chutney. It is one of the most popular street food.
The cheese loaded aloo batata vada pairs well with mint chutney, tomato ketchup, or even coconut chutney. Serve bonda with a cup of tea or coffee as a teatime snack. It can be enjoyed as a hearty Indian breakfast sandwiched between pav.
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.
My Tried and True Tips
- Batter Not Runny. Ensure the gram flour batter to dip potato balls is thick and creamy and not to watery. Otherwise it will not stick to the potato balls.
- Grate Potatoes. Always grate the boiled potatoes instead of mashing them. Trust me, it makes a lot of difference to the texture of aloo bonda.
- Hard Cheese like mozzarella that has a stringy consistency is perfect for this bonda recipe. If you are in India, then any variety of processed pizza cheese is good.
- Oil Temperature: Make sure oil is nicely heated before deep frying the bonda. Once ready to fry, dip the balls in the batter and fry till golden brown and crisp.
Watch Aloo Bonda Video
More Teatime Snacks
- Crispy Smashed Potato
- Potato Cheese Balls
- Cheese Rava Cutlet
- Aloo Bread Roll
- Aloo Tikki Chaat
- Sabudana Vada
- Medu Vada
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Aloo Bonda Recipe
Ingredients
For Bonda Stuffing:
- 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
For Bonda Batter:
- 1 Cup gram flour (besan)
- ¼ Cup rice flour (chawal ka atta)
- Salt to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Water to make batter
Other Ingredients:
- Oil to deep fry
Instructions
How To Make Bonda Stuffing:
- 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.
How To Shape Aloo Bonda:
- 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.
How To Prepare Bonda Batter:
- 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.
How To Make Aloo Bonda:
- 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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