Best 2 Aloo Bonda Spiced Potato Balls Recipes

Aloo bonda, also known as batata vada in some regions of India, are delicious and crispy potato fritters that make for a perfect snack or appetizer. These deep-fried dumplings, made with a combination of mashed potatoes, spices, and herbs, are a popular street food in many parts of South Asia and can also be enjoyed as part of a main meal. If you're looking for a flavorful and satisfying recipe to try, look no further than our guide to making aloo bonda.

Check out the recipes below so you can choose the best recipe for yourself!

ALOO BONDA RECIPE

Aloo Bonda Recipe image

South Indian aloo bonda recipe - Deep fried snack made with spiced potato balls from South Indian cuisine.

Provided by Swasthi

Categories Snack

Time 40m

Number Of Ingredients 24

Ingredients

1 ¼ cup potatoes (or aloo (cubed) - 3 medium sized )
1 small onion ( (chopped or thinly sliced))
1 ½ tbsps Oil
1/8 tsp turmeric (or haldi)
1 sprig curry leaves (chopped)
¼ tsp mustard (seeds)
¼ tsp jeera (or cumin)
1 tsp urad dal ((skinned black lentils))
½ tsp ginger (grated)
Salt ( to taste)
2 green chilies ((slit or chopped))
¼ tsp coriander powder
2 pinches saunf (or sompu or fennel seeds crushed (optional))
¼ tsp garam masala ( (optional))
Salt ( to taste)
lemon juice ( optional)
2 tbsp coriander leaves ( optional)
½ cup besan (or chickpea flour (1 tbsp more if needed))
2 to 3 tbsp rice flour ((1 tbsp more if needed))
water ( as needed)
Salt ( to taste)
2 pinches chili powder (for color (optional))
1 pinch turmeric ( for color)
Oil ( for deep frying)

Steps:

Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
Saute ginger just for 30 secs.
Next add onions,salt, curry leaves and green chilies. Fry them.
When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
Add potatoes and mash them a bit without making them mushy.
Mix well. Sprinkle lemon juice and coriander leaves.
Cool this and make 6 to 8 balls.
Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
Beat the batter well.
Heat oil in a deep fry pan or kadai.
When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
After a minute begin to stir and fry until golden.
Repeat making all until all the balls are done.
Drain the golden fried aloo bonda on to a kitchen tissue.
Serve aloo bonda hot or warm with chai or chutney.

Nutrition Facts : Calories 156 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, Sodium 309 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ALOO BONDA ( SPICED POTATO BALLS)

Aloo Bonda ( Spiced Potato Balls) image

A traditional indian snack. These can be frozen uncooked, so make in bulk & save till needed. These are deep fryed so you will need extra oil for this.

Provided by Pink Penguin

Categories Asian

Time 50m

Yield 16 balls

Number Of Ingredients 14

Ingredients

2 large potatoes
1 tablespoon vegetable oil
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 bunch fresh coriander, finely chopped
1/2 lemon, juice of
100 g chickpea flour
1/2 teaspoon turmeric
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
110 ml water

Steps:

Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.

Nutrition Facts : Calories 71.3, Fat 1.4, SaturatedFat 0.2, Sodium 192.8, Carbohydrate 12.6, Fiber 1.9, Sugar 1.4, Protein 2.5

Tips:

Use a large bowl for mixing the ingredients to prevent spilling.
Grate the potatoes finely to ensure they bind well and form smooth balls.
Add chopped coriander leaves, green chilies, and ginger for extra flavor and aroma.
Adjust the amount of chili powder and salt according to your taste preference.
Heat the oil to a medium temperature before frying the potato balls to prevent them from burning.
Flip the potato balls frequently while frying to ensure even cooking.
Drain the potato balls on paper towels to remove excess oil.
Serve the aloo bonda hot with your favorite chutney or sauce.

Conclusion:

Aloo bonda is a delicious and versatile snack that can be enjoyed as an appetizer, side dish, or main course. With its crispy exterior and soft, flavorful interior, this dish is sure to be a hit among family and friends. Follow these tips and tricks to make perfect aloo bonda every time. Experiment with different spices and herbs to create your own unique flavor combinations. Enjoy this classic Indian street food in the comfort of your own home!