Aloo Bonda Recipe
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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 cutlet
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)
- 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
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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