Aloo Bonda Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes, then add chopped onions, green chilies, ginger, and spices like turmeric, cumin, and coriander powder.
• STEP 2.Mix everything well and shape the mixture into small balls.
• STEP 3.Prepare the batter by mixing chickpea flour, rice flour, salt, and water to form a smooth and thick consistency.
• STEP 4.Dip each potato ball into the batter, ensuring it is coated evenly.
• STEP 5.Deep fry the bondas in hot oil until they turn golden brown and crispy.
• STEP 6.Remove from the oil and drain on a paper towel to remove excess oil.
• STEP 7.Serve hot with chutney or ketchup.
• STEP 8.Enjoy the crispy and flavorful Aloo Bondas!

Cooking Tips

• Make sure the mashed potato mixture is not too wet, as it can make the bondas soggy.
• You can add a pinch of baking soda to the batter to make the bondas extra crispy.
• For a healthier version, you can also bake the bondas in the oven instead of deep-frying them.

Storage and Serving

• Aloo bondas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either deep fry them again for a few minutes or bake them in the oven until heated through.