Aloo Bonda: How to Make it Perfect
BondaThis is the basic version that is made from Urad Dal or Split Black Gram with only green chilies and spices added. The way to make this Bonda is pretty simple: Grind pre-soaked Urad Dal to a pasty consistency. Add green chilies, finely chopped onions, and spices. Beat the batter to a fluffy appearance. Then using the fingers, pick a small amount of batter in your hands and drop it into the hot oil before deep-frying it.
Mysore BondaThis is a more popular variety made using Maida (Plain or All-Purpose Flour) and semolina. You will also want to add chopped onions, ginger, green chilies, and spices like cumin into the mix. The process to make Mysore Bonda is the same. Once you have a thick batter ready (the batter should be in dropping consistency), use your fingertips to take a blob of batter in your hands and drop it into the hot oil. Fry till golden. Serve with Coconut Chutney.
This is the Andhra version of the Bonda. This variant uses the Idli / Dosa batter. You can add finely chopped vegetables of your choice (that can blend easily into the batter) and then drop blobs of this batter into the hot oil.In fact, Bonda is a very versatile snack to make. What you add to the batter mix is up to you. What you add in the mix will decide what Bonda you are making. Adding cabbage will make it Cabbage Bonda, Onion will make it Onion Bonda and so on. Go ahead and try your own version of the Bonda.
Making the Perfect Aloo BondaLet us now return to the star of Bondas, and the subject of this post – the Aloo Bonda. This uses a different ingredient for batter altogether – the gram flour or besan. The spicy potato filling is not mixed into the batter but is coated with the batter. So, what you get is a crispy fritter on the outside with the masala potato on the inside, as a surprise. Combined with coconut chutney, this is one snack that you would salivate for when you are hungry in the evenings. Interestingly, the Aloo Bonda is the Batata Vada of the North, that comes as a filling for the extremely delicious Bombay snack – Vada Pav. How to make the Aloo Bonda? Here is the recipe:
ALOO BONDA | BATATA VADA
Aloo Bonda is a delicious South Indian evening snack. The Bonda has a masala potato filling coated with besan on top, and deep fried
- Pressure Cooker
- Mixing Bowl
- Kadhai or Wok
- 3 pieces Medium sized potatoes
- 1 piece Finely Chopped Onion
- 500 ml Cooking Oil
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal or Split Bengal Gram
- 1 Finely Chopped Green Chilli
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 2 cups Besan or Gram Flour
- 1/4 cup Rice Flour
- 1/4 tsp Baking Soda
- 10-12 Curry Leaves
- Salt to Taste
- Peel the potatoes and steam them in a pressure cooker. When cold, mash the potatoes with your hands. Be careful not to ake the potatoes too gooey and soft.
- Heat cooking oil in a kadhai. To the hot oil, add the mustard seeds. Once the seeds crackle, add the Chana Dal. After a minute, add the curry leaves, turmeric powder, green chillies, and the chopped onion. Let the onions cook and turn translucent.
- Now add the mashed potatoes and salt. Keep the flame to minimum and cook the mixture thoroughly. After its cooked, turn off the heat and set aside.
- For the batter, take a mixing bowl and add the Besan to it. Add rice flour, red chili powder, baking soda and salt. Mix the dry mixture well.
- Now add water to this mix in small quantities. Add water till the batter reaches nearly pouring consistency. Take care not to make it watery as the coating will not stick to the potato masala if its too diluted.
- For making the Aloo Bonda, heat enough oil in a kadhai. The quantity should be enough to cover the bondas fully when dropped in the oil.
- While the oil is getting heated, make small balls of the potato masala – the size should not be bigger than an average lemon.
- Take one of the potato masala balls, dip it in the besan batter and then drop it in the oil with your hands. Be extremely careful of the hot oil splashing on to your hands.
- Depending on how big your kadhai is, you can make three or four bondas at one time
- Initially cook the bondas in low flame. Increase the flame when the outer side looks cooked. Fry till golden brown and take it out on a sieve or a tissue paper so that excess oil drains out.
- Serve Aloo Bonda hot with Coconut Chutney