Aaloo bonda

 

Here's how to make Aloo Bonda, a popular South Indian snack made with spicy mashed potatoes coated in chickpea flour batter and deep-fried:

Ingredients:

For the Potato Filling:

3–4 medium potatoes (boiled and mashed)

1–2 green chilies (finely chopped)

1 tsp mustard seeds

1 tsp cumin seeds (optional)

1-inch ginger (grated or minced)

A few curry leaves (chopped)

1 small onion (finely chopped)

1/4 tsp turmeric powder

Salt to taste

Fresh coriander (chopped)

1–2 tsp oil

For the Batter:

1 cup besan (gram flour)

1/4 tsp turmeric powder

A pinch of baking soda (optional, for extra fluffiness)

Salt to taste

Water (to make a thick batter)

For Frying:

Oil (for deep frying)

Instructions:

1. Prepare the Filling:

1. Heat oil in a pan. Add mustard seeds, let them splutter.

2. Add cumin seeds, curry leaves, ginger, green chilies, and chopped onion. Sauté until onions turn soft.

3. Add turmeric powder and salt.

4. Add mashed potatoes and mix well.

5. Cook for a couple of minutes, then turn off the heat.

6. Add chopped coriander and let it cool.

7. Make small lemon-sized balls from the mixture.

2. Make the Batter:

1. In a bowl, mix besan, turmeric, salt, and baking soda.

2. Add water gradually to make a thick, smooth batter (not too runny).

3. Fry the Bonda:

1. Heat oil in a deep pan.

2. Dip each potato ball into the batter, coat it well, and gently drop it into hot oil.

3. Fry on medium heat until golden and crisp on all sides.

4. Remove and drain on paper towels.

Serve with:

Coconut chutney or green chutney

Hot tea or coffee

Want a baked or air fryer version too?