Aug 30 2026
Restaurants›Amma's South Indian Cuisine›Aloo Bonda Recipe

Aloo Bonda Recipe

Inspired by Amma's South Indian Cuisine
Time1h
Serves6

Deep fried snack made with chickpeas batter and stuffed with spiced mashed potatoes.

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Ingredients

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Potato filling

Chickpea batter (outer coating)

For frying and serving

Method

Potato filling

  1. 1

    Prepare potatoes

    Peel and cut potatoes into evenly sized chunks. Place in a pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until very tender (12–15 minutes). Drain well and mash while still hot until smooth. Measure approximately 3 cups mashed.

  2. 2

    Tempering

    Heat 2 tbs vegetable oil in a skillet over medium heat. When hot, add mustard seeds. When they start to pop (about 20–30 seconds), add cumin seeds and a pinch of asafoetida. Sauté 10–15 seconds until aromatic.

  3. 3

    Cook aromatics

    Add chopped green chilies and grated ginger to the skillet. Sauté 30–45 seconds. Add turmeric, coriander powder, and garam masala; cook 20–30 seconds to bloom the spices.

  4. 4

    Combine with potatoes

    Add the mashed potatoes to the skillet. Mix thoroughly to incorporate the tempered spices. Cook 1–2 minutes, breaking any lumps, until mixture is well combined and slightly dry.

  5. 5

    Finish filling

    Stir in amchur or lemon juice, chopped cilantro, salt, and black pepper (if using). Taste and adjust seasoning. Remove from heat and allow the filling to cool until it can be handled (15–20 minutes). Divide into 12 equal portions and roll into smooth balls or flatten slightly to form discs for stuffing.

Chickpea batter (outer coating)

  1. 6

    Make batter

    In a large bowl, whisk together besan, rice flour, ajwain (or cumin powder), turmeric, red chili powder, baking soda (if using), and 1 tsp salt. Add 1 tsp oil. Gradually whisk in about 1 cup water to form a smooth, lump-free batter with a medium-thick consistency (like pancake batter). If too thick, add up to 2–3 tbs more water; if too thin, add a little more besan.

  2. 7

    Rest batter

    Let the batter rest for 10 minutes. This hydrates the flours and improves texture. After resting, whisk briefly; if batter has thickened too much, adjust with a tablespoon of water to reach a consistency that coats and clings to a potato ball without dripping off immediately.

Assembling and frying

  1. 8

    Heat oil

    Pour 6 cups vegetable oil into a deep, heavy-bottomed pan or kadai to a depth of about 2–2.5 inches. Heat over medium heat until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises slowly to the surface (test: a small piece of bread browns in about 60 seconds).

  2. 9

    Coat potatoes

    Work with one cooled potato portion at a time. If you shaped balls, you can flatten slightly. Dip each potato ball into the batter, turning to coat completely. Use a spoon to help the batter adhere and shake off excess so there's an even coating.

  3. 10

    Fry in batches

    Carefully slide 3–4 coated bondas into the hot oil (do not overcrowd). Maintain oil temperature between 330–350°F (165–175°C). Fry, turning occasionally, until the coating is golden brown and crisp, about 4–5 minutes per batch. If the outer crust browns too quickly, lower the heat slightly so the interior heats through without burning the crust.

  4. 11

    Drain

    Use a slotted spoon to transfer fried bondas to a tray lined with paper towels to drain excess oil. Repeat with remaining filling and batter.

  5. 12

    Finish and serve

    Optional: sprinkle with chat masala. Serve hot with mint chutney or tamarind chutney and lemon wedges.

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