Aaloo Bonda
In this Article
Aloo bonda is perhaps the best tea time snack and is super easy to make! Kids and elders love it alike. There’s nothing like a cup of piping hot tea and aaloo bonda to watch the rain beat down. While making the bonda, do not forget to add the rice flour as it renders the much needed crunch to the bonda.
| Serves | Preparation Time | Cooking Time |
| 5 People |
10 – 15 Minutes
|
20 – 25 Minutes |
Ingredients
- 3 potatoes
- 1 onion, finely chopped
- 2 Nos green chillies
- 1 tsp ginger, finely chopped
- A pinch of turmeric
- Salt to taste
- Oil – to deep fry
To Temper
- 2 tsp oil
- 3/4 tsp mustard
- 1 tsp urad dal
- 1 sprig curry leaves
For the Batter
- 1/2 cup besan
- 1/4 cup rice flour
- 1/2 tsp black pepper powder
- 1 pinch of cooking soda
Method
Step 1
Pressure cook potatoes for 3 whistles, peel off the skin once done and mash well. Keep aside.
Step 2
In a pan, temper curry leaves, mustard and urad dal. Add to it finely chopped ginger, green chillies and onion. Fry for a minute, then add salt and turmeric.
Step 3
Add the mashed potatoes and mix well so that the turmeric blends evenly.
Step 4
Let the mix cool for a few minutes. Now, make 10 even sized balls of the same. Set it aside.
Step 5
Next, in a bowl mix the ingredients under ‘for the batter’ with a little water. The batter should be consistent and thick enough to coat the potato balls.
Step 6
Dip the potato balls in the batter and deep fry them in a hot pan of oil on a medium flame. Turn them often to ensure even cooking.
Step 7
Drain the excess oil serve hot with chutneys of your choice.
Nutritional Information
| Calories | 696 K cal |
| Proteins | 3.9 g |
| Fats | 14.4 g |
| Carbohydrates | 39.4 g |
| Cholesterol | 26 mg |
| Sodium | 6 mg |
| Potassium | 180 mg |
