Aloo Bonda Recipe: A deep fried spicy potato dumpling, also known as mumbai batata vada or bombay potato vada recipe, is a popular snack. It’s made with spiced mashed potato baji that’s been coated in besan batter and deep-fried until golden crisp.
It is basically potato fritters, which are apparently a popular vegetarian fast food snack in Maharashtra cuisine or street food. It is commonly served with a pav as vada pav, but it can also be served on its own with tomato ketchup or coconut chutney. It is typically prepared in the form of a round ball-shaped snack, but it can also be prepared in the form of patties or tikki.
also known as veg bondo or mixed vegetable bonda recipe In this batata vada recipe, however, I’ve used mashed potato, which is then coated with a besan and corn flour batter and deep fried in a medium to high heat. I even serve this aloo bonda snack to my husband as a sandwich between two leftover sandwich bread slices, and he adores it. I even sometimes add some boiled peas to the mashed potatoes and it tastes fantastic.
some helpful hints and suggestions for making a perfect and crisp aloo bonda recipe First, I added corn flour to the besan mixture to give the batata vada recipe a crisp texture. Alternatively, rice flour can be used to achieve the same texture. Second, to improve the flavour of the stuffing, add some boiled green peas to the mashed potatoes. Finally, for an extra chatpata and lip-smacking flavour, add chaat masala and ginger garlic paste to the besan batter.
Aloo Bonda Recipe
For potato masala:
- 2 tsp oil
- 1 tsp mustard seeds / rai
- 1/2 tsp jeera / cumin seeds
- 1/2 tsp coriander seeds (crushed)
- pinch of hing / asafoetida
- few curry leaves (chopped)
- 6 cashews (broken)
- 1 small sized onion (finely chopped)
- 1 inch ginger (finely chopped)
- 1/2 tsp turmeric / haldi
- 1 green chilli (finely chopped)
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- salt to taste
- 1/4 tsp garam masala powder
- 3 medium sized potato (boiled, peeled and mashed)
- 2 tbsp coriander leaves (finely chopped)
- 1 tbsp lemon juice
- 1 cup besan / gram flour
- 1/4 cup corn flour
- 1/4 tsp turmeric / haldi
- ▢salt to taste
- 1/4 tsp kashmiri red chilli powder / lal mirch powder
- 1/4 tsp ajwain / carom seeds
- water as required
- 1 tsp oil
- 1/4 tsp baking soda
- oil for deep frying
Recipe for aloo bonda masala:
- First, heat the oil in a large kadai.
- 1 teaspoon mustard seeds, 1/2 teaspoon jeera, 1/2 teaspoon crushed coriander seeds, a pinch of hing, and a few curry leaves
- allow for sputtering
- Add 6 broken cashews and roast until golden.
- 1 finely chopped onion should also be sautéed.
- Now stir in 1 inch of ginger and 1 green chilli. Sauté until the raw smell is gone.
- 1/2 teaspoon turmeric, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, and salt to taste
- Sauté on low heat until the spices become aromatic.
- Now stir in the boiled (pressure-cooked for 3 whistles) and mashed potatoes.
- Mix thoroughly to ensure that everything is well combined.
- Add 2 tbsp coriander leaves and 1 tbsp lemon juice as well. Combine thoroughly.
Recipe for aloo bonda batter:
- To begin, combine 1 cup besan and 1/4 cup corn flour in a large mixing bowl.
- 1/4 teaspoon turmeric, 1/4 teaspoon chilli powder, 1/4 teaspoon ajwain, and salt to taste
- Combine all of the ingredients thoroughly.
- Now, add as much water as needed to make a thick, flowing batter.
- 1 tsp oil and 1/4 tsp baking soda are also added.
- Mix gently to ensure that everything is well combined.
Frying recipe for batata vada / aloo bonda:
- First, make a ball out of the prepared aloo masala. Grease your hands with oil to keep them from sticking.
- Afterward, dip into the prepared batter and coat on all sides.
- and then deep fry in hot oil
- Stir occasionally while keeping the flame on medium.
- Fry the bonda until it turns golden and crisp.
- Finally, serve the aloo bonda with chutney or tomato sauce on the side.
[frontpage_news widget=”1485″ name=”Appetizer & Snacks”]
- To prepare it differently, first add peas to the masala.
- Also, make certain that your preparation is free of lumps. the consistency is thick and flowing
- To make bonda crispy, use rice flour instead of corn flour.
- Furthermore, fry on medium heat to prevent the batter from cooking unevenly.
- Finally, aloo bonda is delicious when it is crispy and spicy.
Also Read: Boondi Laddoo