Potato Bonda | Aloo Bonda | Alu Bonda

Mouth-watering Aloo Bondas

These are the yummiest snacks ever, as far as I am concerned! Easy to prepare and tastes great. I remember my mom making these during festivals too! And ever since I have seen so many versions of these delicious bondas in many blogs, I’ve been thinking to make these. So I tried and they turned out so good and yummy! 

Here is my version:

Ingredients: 3 medium sized Potatoes 1 cup Besan (Senagapindi, Chickpea Flour) A pinch of Soda ¼ tsp Cumin Seeds (Optional) ½ tsp Peppercorns (Optional) 1 or 2 small green Chilies, cut into tiny pieces Salt as required Oil to deep fry Note: As I used both peppercorns and green chilies, the bondas became little spicy. So if you want to cut down on the spiciness, use only one of those. Method: Boil potatoes, peel the skin and mash them into a fine paste. Add peppercorns + cumin seeds + chilies to the mashed potatoes and mix well. Then make small balls out of the mashed potato mixture and keep aside. In a different bowl, mix besan with salt and soda and make a thin batter by adding some water. Heat the oil in a deep-bottomed pan. When the oil is hot, dip the potato balls in the batter and drop carefully in the oil. Fry until the bondas turn golden brown in color. Then take them out of the oil and place them on a paper towel to drain the excess oil. Repeat the same process with remaining potato balls. Enjoy these bondas with a hot cup of tea or coffee or just like that. Yummy!!

Yummy Aloo Bondas lined up to be savored