Aloo Bonda
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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
Course: Snack
Cuisine: Indian
Keyword: aloo bonda, aloo bonda recipe, batata vada
Servings: 6 cutlet
Author: Hina Gujral


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

Other Ingredients:

  • Oil to deep fry


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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