Potato or Aloo Bonda is a spicy snack which is famous all over India. Learn how to prepare tasty and yummy Aloo Bonda.


For the Batter

  • 2 cups besan/gram flour
  • ¼ cup rice flour
  • ¾ to 1 cups water
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • a pinch of asafoetida
  • a pinch of baking soda (optional)
  • salt as required

For Filling

  • 4 to 5 medium sized potatoes
  • 1 medium sized onion/pyaaz, finely chopped
  • 1 or 2 green chilies/hari mirch, finely chopped
  • 12 to 15 curry leaves
  • 2 tbsp chopped coriander leaves
  • 1 tsp ginger-garlic paste
  • ½ tsp turmeric powder
  • a pinch of asafoetida
  • 1 tsp mustard seeds
  • ⅓ to ½ tsp lemon juice or as required
  • 1 or 1.5 tsp urad dal/spilt & husked black gram
  • 1 to 1.5 tbsp oil
  • salt as required

Other Ingredients

  • oil for deep or shallow frying


  • First boil the potatoes in a pan or steamer or pressure cooker. then peel and mash them when still warm. heat oil in a frying pan. add the mustard and urad dal.
  • Allow the mustard seed to splutter and the urad dal to get golden.
  • Add the chopped onion and saute till they are translucent and soften.
  • Now add the ginger-garlic paste, curry leaves and green chilies. saute for a minute.
  • Add the turmeric powder, asafoetida and stir. now add the coriander leaves and stir.
  • Add the potatoes to this mixture or add this sauted mixture to the potatoes. stir well.
  • If there is moisture, then you can cook the potato mixture for a few minutes.
  • Add lemon juice & salt. mix well.
  • Check the seasoning and add more salt or red chili powder or lemon juice if required.
  • Make medium sized balls from this mixture.
  • Prepare a thick flowing batter with all the ingredients mentioned above in the ‘for the batter’ list
  • Heat oil for deep frying in a kadai or pan. dip each potato ball in the batter and coat it well with the batter.
  • Add the batter coated potato balls in the medium hot oil.
  • Fry the aloo bondas till golden on both sides. drain aloo bonda on paper towels to remove excess oil.
  • Serve aloo bonda hot with coconut chutney or tomato ketchup.

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