Delicious Indian spices flavoring soft fluffy mashed potato, coated in a tasty batter and fried until wonderfully crispy, if you’ve never tried aloo bonda before them you’ve got to give it a go! We first tried aloo bonda in Southern India, from a stall on a busy city street, from the first mouthful we were hooked, this is our version of the classic street food.
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Why you’ll love our aloo bonda recipe
- Aloo bonda is a delicious and filling snack, dipped in your favorite sauce.
- They are a real crowd-pleaser, quick, and easy to make.
- They are 100% vegetarian and vegan.
There’s just something so comforting when you bite into this crispy ball filled with aloo masala, bursting with spices and flavors – we love them!
Ingredients you’ll need to make it
You’ll need all the ingredients shown in the photograph below.
What is aloo bonda?
Aloo bonda is a savory snack.
It’s a street food that is common in India.
Light mashed potato is cooked with Indian spices and rolled into a ball.
It’s then coated with spiced gram flour batter and deep-fried until golden and crispy.
If you like Indian food, then you’ll love this!
How do I store aloo bonda?
Aloo bonda is at its best when it’s served fresh and hot, it’s lovely and crispy and if you don’t eat them straight away, they tend to go soft.
You can cook the potato masala and prepare the batter up to 2 days ahead and cook the bonda as and when you want them.
Do I have to deep fry?
Traditionally aloo bonda Is made by deep-frying, but it would be totally possible to make them in an air fryer too.
What do I serve them with?
Aloo bonda is delicious with an Indian dipping sauce such as cucumber raita, but equally as tasty with chutney or even dipped in tomato ketchup.
Recipe notes and expert tips
- Potatoes
Make sure you don’t overcook your potatoes, it’s important that they aren’t soggy or the aloo bondas will fall apart. - Like it hot?
Use more green chilies to turn up the heat. - Does size matter?
If you want even-sized potato bonda, then weigh out the potato masala mixture and split it into even portion sizes. - Coat well
It’s important that your batter coats the bonds properly, if it’s too thin then it will fall away and if it’s too thick, the batter will overwhelm the taste.
More tasty aloo recipes for you to try
If you like our aloo bonda recipe, then why not try these aloo recipes? Aloo gobi, aloo tikki, saag aloo, dum aloo, and aloo palak.
Making aloo bonda at home with step-by-step instructions
Making our aloo bonda recipe is easy if you follow our simple instructions.
Prepare the potatoes
Firstly, bring a large pan of salted water to a boil, add the potatoes and boil until soft, approximately 10 – 12 minutes.
Drain the potatoes, mash them but don’t add any milk or butter.
Make the potato mixture
Now, in a large skillet or frying pan heat vegetable oil and then add mustard seeds, cumin seeds, crushed coriander seeds, and curry leaves, allow them to splutter for 30 seconds.
Then, add cashew nuts and roast them until they are golden color.
Next, add the onions and sauté until translucent.
Then, add chili, ginger, turmeric, garam masala powder, red chilli powder, and salt, and cook for a further minute, stirring constantly.
Now, add the mashed potatoes, lemon juice, and finely chopped coriander leaves (cilantro leaves) and stir thoroughly to combine.
Remove from the heat.
Prepare the besan batter
Now, prepare your besan batter (gram flour batter).
In a bowl, mix together gram flour, corn flour (cornstarch), Kashmiri red chili powder, turmeric powder, vegetable oil, baking soda, and mix to combine.
Now slowly add the water, stirring to make a corn flour batter, you may not need all the batter, you don’t want a really thin batter, or it’ll fall apart when fried.
Now roll the potato mixture into even-sized balls.
Heat a deep pan of vegetable oil until it’s 265F/130C.
Dip the balls in the besan batter, then place them in the hot oil and fry until the bonda is crisp and golden brown.
Transfer the bonda to a plate with a paper towel to soak up any excess oil.
Serve aloo bonda hot along with a dipping sauce.
Enjoy your aloo bonda!
Remove from the heat and set aside.
Repeat the process until you have cooked all the bonda and serve immediately.
Enjoy your aloo bonda!
We hope you love making and eating our aloo bonda and would love to hear how you got on with making it.
Please leave a comment below and feel free to ask any questions you
Aloo Bonda recipe
Utensils
Ingredients
- 4 medium Potatoes
- 2 tsp Vegetable oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Crushed coriander seeds
- 6 Curry leaves
- 8 Cashew nuts
- 1 Onion diced
- 1 Green chili finely chopped
- 1 inch Ginger
- ½ tsp Turmeric powder
- ½ tsp Garam masala
- ½ tsp Kashmari chilli powder
- Salt to taste
- 1 tbsp Lemon juice
- 2 tbsp Coriander leaves finely chopped
- 1 cup Gram flour
- ¼ cup Corn flour (cornstarch)
- ½ tsp Kashmiri red chili powder
- ¼ tsp Turmeric
- 1 tsp Vegetable oil
- ¼ tsp Baking soda
- Water as needed
- Vegetable oil as needed
Instructions
Make the potato mixture
- Firstly, bring a large pan of salted water to a boil, add the potatoes and boil until soft, approximately 10 – 12 minutes. Drain the potatoes, mash them but don’t add any milk or butter4 medium Potatoes
- Now, in a large skillet or frying pan heat vegetable oil and then add mustard seeds, cumin seeds, crushed coriander seeds, and curry leaves, allow them to splutter for 30 seconds. Then, add cashew nuts and roast them until they are golden color. Next, add the onions and sauté until translucent. Then, add chili, ginger, turmeric, garam masala powder, red chilli powder, and salt, and cook for a further minute, stirring constantly. Now, add the mashed potatoes, lemon juice, and finely chopped coriander leaves (cilantro leaves) and stir thoroughly to combine. Remove from the heat2 tsp Vegetable oil, 1 tsp Mustard seeds, 1 tsp Cumin seeds, 1 tsp Crushed coriander seeds, 6 Curry leaves, 8 Cashew nuts, 1 Onion, 1 Green chili, 1 inch Ginger, ½ tsp Turmeric powder, ½ tsp Garam masala, ½ tsp Kashmari chilli powder, Salt, 1 tbsp Lemon juice, 2 tbsp Coriander leaves
Prepare the besan batter
- In a bowl, mix together gram flour, corn flour (cornstarch), Kashmiri red chili powder, turmeric powder, vegetable oil, baking soda, and mix to combine. Now slowly add the water, stirring to make a corn flour batter, you may not need all the batter, you don’t want a really thin batter, or it’ll fall apart when fried. Now roll the potato mixture into even-sized balls. Heat a deep pan of vegetable oil until it’s 265F/130C. Dip the balls in the besan batter, then place them in the hot oil and fry until the bonda is crisp and golden brown. Transfer the bonda to a plate with a paper towel to soak up any excess oil1 cup Gram flour, ¼ cup Corn flour (cornstarch), ½ tsp Kashmiri red chili powder, ¼ tsp Turmeric, 1 tsp Vegetable oil, ¼ tsp Baking soda, Water, Vegetable oil
- Serve aloo bonda hot along with a dipping sauce. Enjoy your aloo bonda!
Notes
- Potatoes
Make sure you don’t overcook your potatoes, it’s important that they aren’t soggy or the aloo bondas will fall apart - Like it hot?
Use more green chilies to turn up the heat - Does size matter?
If you want even-sized potato bonda, then weigh out the potato masala mixture and split it into even portion sizes - Coat well
It’s important that your batter coats the bonds properly, if it’s too thin then it will fall away and if it’s too thick, the batter will overwhelm the taste
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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Aya says
These potato balls are delicious and full of flavor. I loved all the spices included and my family really enjoyed it. I will be making Aloo Bonda more frequently now!
lynn polito says
These are so delicious! My whole family loved them!
Kathy Hester says
These are my favorites – thank you! Now I can make them at home!
Sherry says
Your savory snack was a huge hit at my family gather today! This Aloo Bonda recipe was an awesome appetizer and so easy to make.
Linda says
These mashed potato balls are so delicious and full of flavors!
Rupali says
OMG! These took me to Mumbai. My favorite street food! Thanks for posting this recipe.
Jenn says
Wow, how good were these!!! I loved every bite and they were easier to make than I thought they’d be!
Susannah says
I don’t know how I’ve never made aloo bonda before but now I’m obsessed!
Alexandra Bala says
Fantastic! Lots of spice! Loving it!
Patrice says
Talk about some good flavors. These were so good and since I have extra ingredients, I’m making some more.
Eileen Kelly says
I came across this recipe and had to try it. What a hit with the family. Even my picky eaters loved the flavors. We will be making this often.