When the weather turns cool, or when you’re just something warm and comforting, there’s nothing quite like Aloo Bonda. This classic Indian snack, its crispy golden exterior, spicy potato filling, is perfect for an occasion. Aloo Bonda is your go-to treat whether you’re entertaining guests or just treating yourself.

Ingredients

For the Potato Filling

• 4 to 5 medium-sized potatoes
• 1 to 1.5 tablespoon of oil
• 1 teaspoon mustard seeds
• 1.5 teaspoons urad dal (split black gram)
• 1/3 cup finely chopped onion
• 1 teaspoon ginger-garlic paste
• 10 to 20 curry leaves
• 1 finely chopped green chillies
• 1 pinch of asafoetida (hing)
• 1/2 teaspoon turmeric powder
• 2 tablespoons chopped coriander leaves
• Salt-to-taste
• 1/2 teaspoon lemon juice

For the Batter

• 1 cup gram flour (besan)
• 1/4 cup rice flour
• 1/4 teaspoon turmeric powder
• 1 pinch of asafoetida (hing)
• 1/2 teaspoon red chilli powder
• Salt to taste
• 1 pinch of baking soda
• Water as required
• Oil for deep frying

Instructions

Make the Potato Stuffing

1. Boil the potatoes: Boil 4 to 5 medium sized potatoes until they are tender. Peel and mash them throughly.
2. Sauté the mustard seeds and urad dal: Heat 1-2 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds and 1.5 teaspoon of Urad Dal. Sauté on low to medium heat until the mustard seeds splutters and urad dal turns golden.
3. Add Onions and Aromatics: Add 1/3 cup finely chopped onion and sauté until they softened and translucent. Add 1 teaspoon of ginger-Garlic Paste, 10 curry leaves and 1 finely chopped green chilli. Sauté for a minute.
4. Add Spices: Add 1 teaspoon of asafoetida (hing) and 1/2 teaspoon turmeric powder. Stir it well.
5. Combine with Potatoes: Add 2 tablespoon of chopped coriander leaves and salt to taste. Stir to combine. Add the mashed potatoes and stir well. You can also add 1/2 teaspoon of lemon juice and mix it well.
6. Form Potato Balls: Once the mixture is well combined, make small to medium sized balls from the potato mixture.

Make the batter

1. Combine Dry Ingredients: In a bowl, mix 1 cup gram flour (besan), 1/4 cup rice flour, 1/4 teaspoon turmeric powder, salt to taste, and 1 pinch of baking soda.
2. Make the batter: Gradually add 1/3 to 1/2 cup of water to the dry mixture. Stir continuously to form a thick, smooth batter.

Make Aloo Bonda

1. Heat Oil: Heat enough oil for deep frying in pan.
2. Coat Potato Balls: Dip each potato ball into the batter.
3. Fry the Aloo Bonda: Carefully place the batter-coated potato balls in hot oil. Fry until one side is golden and the batter is firm. Gently turn and fry from the other side and golden.
4. Drain excess oil: Once the Aloo Bonda is golden from both sides, remove and place them on kitchen paper towels to drain the excess oil. Fry the remaining fritters in batches.

Serve

• Serve Aloo Bonda with Coconut Chutney, Coriander Chutney or Mint Chutney.

Enjoy your homemade Aloo Bonda!