Aloo Bonda Tea-Time Snack | Batter-Fried Potato Balls

Aloo Bonda Tea-time snack is a delicious way to enjoy the evenings. This popular street food has a crunchy outer covering and a delicious potato masala stuffing inside.

Aloo Bonda Tea-Time Snack

The melt-in-your-mouth, crisp and spicy mashed potato balls are a comforting snack. Who would have thought mashed potatoes could get any better! Quick and easy to make, these aloo bondas will easily become a tea-time favourite.

Aloo Bonda Tea-Time Snack Recipe:

Aloo Bonda is a yummy evening snack or even a delicious appetizer that’s perfect when hosting family or friends. They’re crisp on the outside and soft, spicy inside. Mashed potatoes are tossed with onions, green chillies and seasonings before being shaped into small balls, coated in a batter, and fried to perfection.

  • For this aloo bonda recipe, firstly take six medium potatoes, rinse them well and pressure cook them with sufficient water till soft. Allow to cool.

Boiled Potatoes for Aloo Bonda Tea-Time Snack

  • Then peel and mash the boiled potatoes. Keep aside.

Boiled and mashed alu

  • Meanwhile, finely chop the onions, green chillies, coriander leaves and grate the ginger.

Aloo Bonda ingredients

  • Heat oil in a pan and sizzle mustard, cumin and split urad dal. Sauté for 30 seconds.

Fried Potato Balls tempering

  • Then add grated ginger, green chillies and curry leaves. Sauté for 1-2 minutes.

Potato balls tadka

  • Next put in the chopped onions. Fry the onions over medium heat till they soften and turn translucent.

Fry onions for potato bonda

  • Then sprinkle salt and turmeric powder and mix well.

Season the potato masala

  • Now tip in the mashed potatoes.

Add Mashed aloo for alu bonda

  • Combine the boiled and mashed potatoes well with the spiced onion mixture.

Mix the potato masala

  • Now drizzle fresh lemon juice.

Add lemon juice to potato masala

  • Lastly, add the chopped coriander leaves.

Add coriander leaves to potato masala

  • Mix everything well and then remove the potato mixture from the flame and allow to cool down.

Mix the potato masala mixture well

  • Form lemon-sized balls from the mixture and keep aside.

Make potato balls

  • Meanwhile, prepare the batter. Sieve besan and rice flour into a mixing bowl.

Gram flour and rice flour for batter

  • Add a pinch of asafoetida and cooking soda. Season with salt and red chilli powder.

Alu Bonda batter seasoning

  • Mix the dry ingredients well.

Mix all the dry ingredients well

  • Now slowly add water to the dry batter ingredients.

Slowly add water to batter

  • Blend the ingredients to a smooth batter. Keep aside.

Aloo Bonda batter ready

  • Heat oil for deep-frying in a large, wide pan.
  • Once the oil is sufficiently hot, dip the prepared potato balls in the besan batter.

Dip potato balls in the batter

  • Ensure the balls are uniformly coated.

 Coat the potato balls

  • Then gently drop the batter-coated potato balls into the hot oil.

Deep fry potato balls

  • Fry the potato balls in batches, over medium heat, till the bondas turn a golden brown.

Deep fry the potato balls to golden brown

  • Remove the fried aloo bondas with a slotted spoon onto kitchen towels to drain excess oil.

Fried Aloo Bonda Tea-Time Snack

  • Transfer the alu bondas to a serving plate.

Aloo Bonda Tea-Time Snack Recipe

  • Serve Aloo Bonda Tea-Time Snack with mint chutney or tomato ketchup.

Aloo Bonda Tea-Time Snack

  • If you are searching for more tea-time snack recipes, then do try out Alu Chana Chaat.

Fried Potato Balls Recipe details below:

Batter-Fried Potato Balls

These batter-fried potato balls are crispy on the outside, with soft, pillowy potato insides. They’re the perfect homemade solution any time the tea-time snack craving strikes. These golden fried potato balls are lovely on their own.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Snack/Appetizer
Cuisine: South Indian
Servings: 8
Calories: 227kcal
Author: Shil

Ingredients

For the potato masala:

  • 6 medium potatoes boiled and mashed
  • 2 medium onion
  • 2 tbsp. coriander leaves chopped
  • 2 green chillies
  • 1 sprig of curry leaves
  • 1 tsp ginger grated
  • 2 tbsp. oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp split urad dal
  • 1 ¼ tsp salt
  • ¼ tsp turmeric powder
  • 1 tsp lemon juice

For the batter:

  • 1 cup gram flour
  • 1/3 cup rice flour
  • A pinch of asafoetida
  • 1/8 tsp cooking soda
  • 1 tsp red chilli powder
  • ½ tsp salt
  • ¾ cup water

Instructions

  • Firstly, wash the potatoes well. Place them in a pressure cooker, add sufficient water and pressure cook on high till done. Allow to cool completely. Then peel the skin and mash well. Keep aside.
  • In the meantime, chop onions, chillies and coriander leaves. Grate the ginger. Keep aside.
  • Now heat cooking oil in a kadai. Temper the hot oil with mustard seeds, cumin seeds and split urad dal. Sauté for about 30 seconds.
  • Next add the finely chopped chillies, fresh curry leaves and grated ginger. Fry for 1-2 minutes over medium heat.
  • Then add the chopped onions. Sprinkle salt and fry the onions till they soften and become translucent.
  • Sprinkle turmeric powder and mix well.
  • Add the mashed potatoes to the pan and combine well with the onion mixture.
  • Drizzle lemon juice. Add chopped coriander and mix well. Turn off the heat. Leave aside to cool down. Then take little portions of the potato mixture and shape into lemon-sized balls. Set aside.
  • Sieve gram flour and rice flour into a mixing bowl. Season with asafoetida, salt, cooking soda and red chilli powder. Mix well.
  • Now slowly pour water, little by little, and blend the ingredients into a smooth batter, neither too watery nor too thick.
  • Then heat oil for deep-frying in a wide, deep pan. Take each potato ball, dip in the prepared batter and then gently drop it into the hot oil.
  • Fry the aloo bondas over medium flame. Once they turn a nice crisp, golden-brown, remove the bondas with a slotted spoon and place them on a paper towel to drain the excess oil.
  • Serve hot and delicious Aloo Bonda Tea-Time Snack with pudina chutney or tomato sauce.
5/5 - (2 votes)

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