Aloo Bonda or popularly known as Batata vada is famous street food in Maharashtra/Mumbai. It is one of my favorite tea time snack, especially in Monsoons. Spicy potato balls dipped in besan batter and then deep-fried. Have it with a cup of chai and enjoy the rain.
Eat it with ketchup or green chutney or else, make Vada Pav with it. Batata Vada is placed under Pav with some garlic chutney and is commonly eaten by people in Mumbai. Uff, it is lip-smacking yummy.
Looking for an easy yet yummy recipe, this Aloo Bonda is a hit among every age group. You can even serve it in your kitty parties or munch it while watching Netflix.
Few things to keep in mind while making Aloo Bonda:
- The besan batter should neither be too thick nor too thin. The consistency should be liquid enough to coat but not too thick.
- Adjust the spice level according to taste and preference.
- Chopped onions can be added to the aloo masala.
- To make it crispier, rice flour can be added.
Looking for more snacks recipes? Have a look:
Want to read a step by step recipe with pictures? Read vegrecipesofindia‘s recipe.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
serving
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- 3 - 4 Potatoes (Boiled and mashed)
- 1/2 tsp Cumin seeds
- 1/2 tsp Fennel seeds
- a pinch Asafoetida
- 1 tsp garam masala
- 1/2 tsp chili powder Red
- 1 Green chili (finely chopped)
- 1/2 tsp ginger (grated)
- 1/4 tsp Turmeric powder
- 1 tsp mango powder Dry
- to taste Salt
- 250 gm Gram flour (besan)
- to taste Salt
- 1/4 tsp Baking soda
- a bunch coriander leaves (finely chopped)
- 1/4 tsp chili powder Red
- 1/4 tsp Fennel seeds
- as required water
Ingredients
For Aloo Masala :
For the Batter :
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- Heat oil in a kadhai.
- Add cumin seeds, fennel seeds, ginger, green chili, asafoetida and mashed potatoes. Mix them.
- Now add turmeric powder, red chili powder, garam masala, dry mango powder and salt.
- Cook them well for about 5 minutes. We want this aloomasalatoo be dry and spicy. You can adjust the spicyness according to your taste.
- In a deep bowl, take gram flour (besan)
- Add salt, baking soda, red chili powder, fennel seeds and coriander leaves.
- Add water little by little. Mix all of the ingredients thoroughly.
- We want a medium thick batter. It should not be runny.
- Mix the batter with your hands for about 2-3 minutes. It should be smooth.
- Get the oil hot for deep frying the bondas.
- Pour oil in a kadhai and let it heat up on a medium-high flame.
- Once the filling has been cooled down. Make lime-sized balls by rolling it between your hands and set them aside.
- Now dip one ball at a time into the batter and put it into kadhai.
- Deep fry all the aloo bondas till light golden brown color.
- Serve hot with tomato ketchup or Coriander Chutney
Handy Notes :
- For making a more rich aloo filling, you can add dry fruits into the aloo masala.
- You can peanuts too into the masala, it gives a very nice texture to it.
- You can add more veggies like peas to the aloo masala.
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