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Aloo Bonda

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Adjust Servings:
2 tsp oil
1 tsp mustard seeds
½ tsp cumin seeds
½ tsp ground coriander
Few curry leaves, chopped
1 small sized onion, finely chopped
1-inch ginger, finely chopped
½ tsp turmeric
1 green chilli, finely chopped
½ tsp red chilli powder
Salt to taste
3 medium sized potato, boiled, peeled, and mashed
2 tbsp coriander leaves, finely chopped
1 tbsp lime juice
1 cup chickpea flour
¼ tsp turmeric
Salt to taste
¼ tsp red chilli powder
Water as required
¼ tsp baking soda
Oil for deep frying

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Aloo Bonda

  • Vegan
  • 1 Hour
  • Serves 8
  • Medium




Bonda is a typical South Indian snack that has various sweet and spicy versions in different regions. Most common of which is “Aloo Bonda” (Potato Bonda).


  1. In a large pan heat the oil, then add mustard seeds, cumin seeds, crushed coriander seeds, and curry leaves. Fry for a couple of minutes.
  2. Then add chopped onions, ginger, and chilli sauté for a couple of minutes. Add turmeric, chilli powder and salt. Then add the mashed potatoes and mix well, add chopped coriander leaves and lime Juice and mix well. Let it cool for 5-10 minutes and start making small balls.
  3. To make the batter, mix the dry ingredients first and start adding the water and mix well, without any lumps. The batter needs to be thick, not a runny consistency. In a large pan, heat up some oil, once the oil is hot, dip the Aloo Bonda into the batter and slowly dip into the hot oil. Fry till the Bonda is a golden crispy colour.
  4. Serve Aloo Bonda with Mint Chutney or any other chutney of your preference or sauce.


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