Aloo Bonda (3 Pcs) Recipe
Make Aloo Bonda (3 Pcs) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potato filling
Batter & coating
Frying
Method
Potato filling
- 1
- 2
- 3
Temper spices
Heat 1 tablespoon oil in a small skillet over medium heat. Add mustard seeds; when they begin to pop, add cumin seeds and curry leaves (if using). Sauté 10–15 seconds until aromatic, then add chopped green chili and grated ginger and sauté 20–30 seconds.
- 4
Combine filling
Pour the tempered spices into the mashed potatoes. Add turmeric, salt, ground black pepper, lime juice, and chopped cilantro. Mix thoroughly and taste; adjust seasoning. Let the mixture cool enough to handle—about 10 minutes. Divide into 3 equal portions and roll each into a smooth ball (about golf-ball size).
Batter & coating
- 5
Prepare batter
In a bowl, whisk together besan, rice flour, red chili powder, turmeric, ajwain or a pinch of baking soda (if using), and 1/2 teaspoon salt. Gradually add water while whisking to form a thick, smooth batter that coats the back of a spoon — about 6 tablespoons. The batter should be lump-free and thick but pourable; adjust with a teaspoon or two of water if needed.
- 6
- 7
Coat the bondas
Working with one potato ball at a time, pat it dry to remove any excess moisture. Dip the ball into the besan batter, coating it evenly and allowing excess batter to drip off. If you prefer an extra crispy shell, you can first roll the potato ball in a little dry besan (dusting) and then dip into batter.
Frying & finishing
- 8
Fry bondas
Carefully lower the batter-coated potato ball into the hot oil using a slotted spoon. Fry 2–3 bondas at a time depending on pan size to avoid crowding. Fry, gently turning occasionally, until evenly golden brown and crisp, 4–6 minutes. Adjust heat as needed so they cook through without burning the exterior.
- 9
Drain and rest
Use a slotted spoon to remove the cooked bondas and transfer them to a plate lined with paper towels to drain excess oil. Let them rest 2–3 minutes — they will finish cooking from residual heat and firm up slightly.
- 10
Serve
Serve warm. Aloo bondas are traditionally served with coconut chutney, tamarind chutney, or green chutney and a hot cup of chai. Makes 3 pieces; serve immediately for best crispness.