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The Tastes of India is a Bi-Weekly Bilingual, (primarily Hindi) Indian recipe food podcast and Cookery Show on Tasty Indian Recipes.
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In the first segment we bring to you stories from Indian culture that teaches you valuable lessons in life. We take these stories from fables, Indian epics, Mythological books and the stories that were passed on to us by our grandparents.
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If you are a working mom, a busy mom to a picky eater, a bachelor or, somebody who is just starting off with cooking, then this podcast can help you cook without being in front of a computer to watch the recipes.
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Aloo bonda is one of the favorite recipes from Maharashtra and is normally served along with Pav in the form of Vada-pav. But this can also be had along with coriander chutney. Daughters are a priced gift from god. When I see my little one around me always wanting to lend a helping hand looking … Read moreThe post Aloo bonda Recipe – Step by Step Video appeared first on The Tastes of India.
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Looking for a crispy, comforting snack to enjoy with your evening chai?
This Aloo Bonda recipe is just what you need. With a spicy mashed potato filling and a crunchy golden coating, it’s a South Indian favorite that’s easy to make at home.
Perfect for rainy days, gatherings, or simply when you’re craving something warm and delicious.
Aloo Bonda is a delicious deep-fried snack made with spicy mashed potatoes dipped in a gram flour batter. Crispy on the outside and soft on the inside, this popular South Indian snack is perfect for tea time or as a rainy day treat.
This recipe is also close to my heart for another reason, it’s a family effort. And that makes it even more special.
Let me tell you a little more about the story behind it before we dive into the actual recipe.
They say daughters are a special blessing from God. And I feel it every single day.
My little one is always around me. Watching, learning, and offering to help. Whether I’m filming a video or trying to cook with one hand (thanks to my fractured wrist), she’s there.
Stirring a bowl, handing me ingredients, or simply putting things back in place.
Earlier, we’d tell her, “This is grown-up work, beta, not for kids.” But now she reminds me, even big work can be done by small hands.
These days, every recipe I share feels like a team effort. Dilip handles the heavy lifting. My daughter takes care of the tiny but important tasks. And I just guide them both.
Today’s recipe is one such creation, made with their hands, and my heart.
About Aloo Bonda Recipe:
If you’ve ever tried the famous Maharashtrian Batata Vada, you’ll find Aloo Bonda quite similar, though it carries its own South Indian charm.
‘Aloo’ means potato and ‘bonda’ refers to a small, round fried snack. The name comes from its ball-like shape and crisp texture.
To make aloo bonda, boiled potatoes are mashed and mixed with spices. Small balls are shaped from this mixture, then dipped into a thick gram flour batter and deep-fried until golden brown and crispy.
It’s one of those simple yet comforting snacks you can enjoy with chutney and chai, especially on a rainy day.
It has a crunchy outer layer and a soft, flavorful potato filling inside. Though it looks similar to Maharashtrian batata vada, aloo bonda is slightly different in taste and style.
Aloo bonda is more commonly made in South Indian households and is usually served with coconut or green chutney.
Different parts of India prepare this snack in their own way. In Mumbai, it’s famously used in vada pav. In the South, it’s enjoyed on rainy days with hot chai.
It’s a simple yet satisfying snack that brings a feeling of comfort with every bite.
Serving Suggestion:
Aloo bonda tastes best when served:
With green chutney or coconut chutney
Alongside a cup of hot chai
As a side snack in South Indian meals
Inside pav like a mini vada pav for a twist
Storage Suggestion:
Best enjoyed fresh and hot
You can refrigerate leftover bondas for 1 day and reheat in an air fryer or oven before serving
Avoid storing for long as the texture may turn soggy
Pro Tips:
Make sure the potato mixture is dry, moist filling can break the batter coating
Add a pinch of baking soda to the batter for extra crispiness
Fry on medium heat to cook evenly from inside
Why You Should Make This Recipe:
It’s a quick and easy snack that comes together with basic ingredients.
Perfect for rainy days, tea time, or when you’re craving something comforting and spicy.
A great way to use up leftover boiled potatoes in a fun and delicious form.
Kid-friendly and loved by all age groups.
You can pair it with chutneys, serve it in pav, or enjoy it as is. It’s versatile and filling.
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Basic Ingredients Used to Make this Crispy Aloo Bonda:
Boiled Potatoes: Potatoes are the key ingredient in this recipe. Once mashed, they form the base of the bonda filling. Their soft, starchy texture helps bind the spices and gives the snack its signature comfort-food bite.
Besan (Gram Flour): Used to coat the potato balls. When deep-fried, it creates a crispy outer shell, giving the bonda its signature crunch.
Red Chilli Powder: Adds a slight heat to the batter, giving it a mild spicy flavor and enhancing color.
Turmeric Powder: Gives the potato mixture a golden yellow color and adds earthy notes. Turmeric also has antibacterial and digestive properties. Used in the batter also to maintain a uniform golden color and give it warmth in flavor.
Salt to taste: Essential for bringing out the flavor of all the other ingredients.Ensures the batter is well-seasoned to complement the spiced potato filling.
Water: As needed to make a thick batter that coats the potato balls properly before frying.
Oil: Used to cook the bondas to a crispy golden brown on the outside while keeping the inside soft and flavorful.
Aloo bonda recipe
Ingredients
- 6 Potatoes large, boiled and mashed
- Coriander leaves handful, finely chopped
- 1 cup Gram flour
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- Salt to taste
- Oil to deep fry
- Water as needed
Instructions
- In a pan or kadhai add water.
- Add turmeric powder, salt, red chilli powder, coriander leaves and saute for few minutes until the raw smell of turmeric goes off.
- Add the mashed potatoes to it and mix everything well.
- Once done take out the mixture in a plate and let it cool down.
- Heat oil in a kadai.
- In a bowl, add gram flour, pinch of red chilli powder and turmeric powder. Add salt to taste.
- Add water as needed and mix everything well until smooth and there are no lumps.
- Ensure that the batter is not too thick, nor too liquid.
- Make small balls out of the mashed potato mixture and drop the balls into the gram flour mixture.
- Cover the mixture well with the batter and drop it slowly into the hot oil.
- Drain the fried potato vadas from the oil when it is slight golden brown. Follow the same process with the rest of the potato mixture.
- Serve hot along with coriander chutney.
Nutrition
Frequently Asked Question About this Recipe:
What is the difference between Aloo Bonda and Batata Vada?
Aloo Bonda is a South Indian snack with milder spices and a coconut chutney pairing, while Batata Vada is Maharashtrian, spicier, and commonly served inside pav with garlic chutney.
Can I make Aloo Bonda without deep frying?
Yes, you can air-fry or shallow-fry aloo bonda for a healthier version. Brush them with oil and cook until golden and crispy.
Can I prepare the potato filling in advance?
Absolutely! You can make the filling a day ahead and refrigerate it. Shape and fry the bondas just before serving.
Why does my Aloo Bonda break while frying?
This usually happens if the potato mixture is too moist or the batter is too thin. Keep the filling dry and ensure the batter is thick enough to coat properly.
How long can I store leftover Aloo Bonda?
Store them in an airtight container in the fridge for up to 1 day. Reheat in an oven or air fryer for best results.
Is Aloo Bonda gluten-free?
Yes! Since the coating is made with gram flour (besan), aloo bonda is naturally gluten-free.
My Recommended Product:
If you make pakoras often, having the right kadai really helps. I personally recommend the Borosil Stainless Steel Kadhai with Lid.
It’s induction-friendly, has a tri-ply bottom for even heating, and works great for deep-frying pakoras evenly without burning them.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Borosil Stainless Steel Kadhai With Lid, Induction Friendly, Impact Bonded Tri-ply Bottom, 1.8 L
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Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
You Might Also Want to Try:
Paneer Pakoda Recipe
Onion Pakoda
Babycorn Pakoda
Garlic Bread Pakora
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Happy Cooking!!!
