Aloo Bonda Recipe (Deep Fried Snack With Potato Filling)
A vegetarian Bengali Recipes recipe with potatoes (aloo) - boiled, mustard seeds, cumin seeds (jeera). Ready in 55 min, serves 2.
Curated byAnanya Chatterjee🇮🇳
Instructions
15 steps- 1
To begin making the Aloo Bonda recipe, firstly we will make the potato filling
- 2
Heat 1 tablespoon oil in a heavy bottomed pan
- 3
Add the mustard seeds and once they splutter add the cumin seeds
mustard seeds(2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds
curry leaves - chopped(10)turmeric powder (haldi)(1/2 teaspoon)green chillies - finely chopped(3)ginger - grated(1 teaspoon)to 3 coriander (dhania) leaves - chopped(2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 5
Add the potato mash, salt and mix
salt - to taste - 6
Take it off the heat
- 7
Add the lime juice and coriander leaves and mix
curry leaves - chopped(10)to 3 coriander (dhania) leaves - chopped(2 tablespoon)lemon juice(1 teaspoon) - 8
Keep aside to cool
- 9
Heat a deep fry pan for deep frying the bondas
sunflower oil - for deep frying - 10
In a mixing bowl add the ingredients under ‘for the batter’ except water
water - as required - 11
Gradually, add water and make a thick batter
water - as required - 12
Make small balls out of the potato mixture
- 13
Dip each ball in the batter and deep fry on low to medium heat till golden brown
sunflower oil - for deep frying - 14
Take out with a slotted spoon and keep on absorbent paper
- 15
Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice
Rate this recipe
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Aloo Bonda Recipe (Deep Fried Snack With Potato Filling)
A vegetarian Bengali Recipes recipe with potatoes (aloo) - boiled, mustard seeds, cumin seeds (jeera). Ready in 55 min, serves 2.
Curated byAnanya Chatterjee🇮🇳
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Directions
15 steps- 1
To begin making the Aloo Bonda recipe, firstly we will make the potato filling
- 2
Heat 1 tablespoon oil in a heavy bottomed pan
- 3
Add the mustard seeds and once they splutter add the cumin seeds
mustard seeds(2 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 4
Add the green chillies, ginger, hing, curry leaves, turmeric powder and sauté for a few seconds
curry leaves - chopped(10)turmeric powder (haldi)(1/2 teaspoon)green chillies - finely chopped(3)ginger - grated(1 teaspoon)to 3 coriander (dhania) leaves - chopped(2 tablespoon)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon) - 5
Add the potato mash, salt and mix
salt - to taste - 6
Take it off the heat
- 7
Add the lime juice and coriander leaves and mix
curry leaves - chopped(10)to 3 coriander (dhania) leaves - chopped(2 tablespoon)lemon juice(1 teaspoon) - 8
Keep aside to cool
- 9
Heat a deep fry pan for deep frying the bondas
sunflower oil - for deep frying - 10
In a mixing bowl add the ingredients under ‘for the batter’ except water
water - as required - 11
Gradually, add water and make a thick batter
water - as required - 12
Make small balls out of the potato mixture
- 13
Dip each ball in the batter and deep fry on low to medium heat till golden brown
sunflower oil - for deep frying - 14
Take out with a slotted spoon and keep on absorbent paper
- 15
Serve Aloo Bonda with Dhaniya Pudina Chutney, Date Tamarind Chutney or any other chutney of your choice
Rate this recipe
