Aloo ( Potato) Bonda

Aloo ( Potato) Bonda Recipe



Potato- hard 4 medium size

Green chilies – 4 or 5

Ginger – small piece

Onion – 1

Cashews- 10 pieces split

Curry leaves – 5 to 6 leaves

Turmeric powder- 1/2 teaspoon

Lemon -1


Coating Batter

Beasan flour – 2 cups

Rice flour – 1/2 cup

Red chilly powder – 1/2 tablespoon


Water to mix

Oil to fry


Boil , peel and mash the potatoes and set aside to cool.


Chop up green chilies, ginger, curry leaves as small as possible. You can wear cooking gloves if you have fear of the spicy heat which can stick to your hands while chopping up the green chilies.


Chop up the onions and take a medium pan add some oil , then add the split cashews. Sauté them until they turn to golden color. Then sauté the onions until translucent and they are sweating.


Once the onion is sautés then add the green chilies, ginger, curry leaves, turmeric powder and sauté them well until all the ingredients are cooked. Then add required salt for the filling.


Once the vegetables in step 4 are sautéd then mash the potatoes you cooked in step -1 and mix it well with the ingredients in step-4. Check for salt and squeeze one lemon to add to the flavor.


In a separate bowl take all ingredients for the Outer coating Batter. Like Beason flour, Rice flour, Red chili powder, salt and water.


When you add water to the coating Batter ingredients added them slowly so you can stop when the desired thickness is achieved. The Batter should be semi thick, so when you deep fry you will get a crispy coating and the batter will stick to the potato balls. If the batter is to watery then when you put the potatoes ball in the oil the batter will separate out from the filing making a mess with the oil.


Take the potato mixture from step-5 and make small round balls to the size of Potato Bonda’s you would like to have. The have a medium pan with oil heating on the stove. Make sure to add enough oil so when you drop the potatoes balls coated with the batter gently into the hot oil. The balls should merge completely in the oil for them to cook and come out nice and crisp.


Once the potatoe balls hit the oil they will start cooking, make sure you slowly turn it around. If you are using a medium pan. Then put in about 4 to 5 pieces of potatoe bonda to cook. Don’t over crowd the oil, because everything will start falling apart. It takes time and be patience. You will get to enjoy hot , crispy and spicy Potato Bonda’s

You can have them with tomatoe ketchup, mint and sweet chutney. They are extra delicious on a rainy or a cold day. Enjoy😄