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.
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.
- Then peel and mash the boiled potatoes. Keep aside.
- Meanwhile, finely chop the onions, green chillies, coriander leaves and grate the ginger.
- Heat oil in a pan and sizzle mustard, cumin and split urad dal. Sauté for 30 seconds.
- Then add grated ginger, green chillies and curry leaves. Sauté for 1-2 minutes.
- Next put in the chopped onions. Fry the onions over medium heat till they soften and turn translucent.
- Then sprinkle salt and turmeric powder and mix well.
- Now tip in the mashed potatoes.
- Combine the boiled and mashed potatoes well with the spiced onion mixture.
- Now drizzle fresh lemon juice.
- Lastly, add the chopped coriander leaves.
- Mix everything well and then remove the potato mixture from the flame and allow to cool down.
- Form lemon-sized balls from the mixture and keep aside.
- Meanwhile, prepare the batter. Sieve besan and rice flour into a mixing bowl.
- Add a pinch of asafoetida and cooking soda. Season with salt and red chilli powder.
- Mix the dry ingredients well.
- Now slowly add water to the dry batter ingredients.
- Blend the ingredients to a smooth batter. Keep aside.
- 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.
- Ensure the balls are uniformly coated.
- Then gently drop the batter-coated potato balls into the hot oil.
- Fry the potato balls in batches, over medium heat, till the bondas turn a golden brown.
- Remove the fried aloo bondas with a slotted spoon onto kitchen towels to drain excess oil.
- Transfer the alu bondas to a serving plate.
- Serve Aloo Bonda Tea-Time Snack with mint chutney or tomato ketchup.
- 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.
Servings: 8
Calories: 227kcal
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.
