Aloo Bonda

After a good afternoon siesta during the humid and sultry Indian Summer days, a few Aloo Bondas along with a cup of warm tea while going through the days newspaper would be perfect. It is also savored during the rainy days in India. Oh, it brings back many cherished memories..

Aloo Bondas – Potato Croquettes

Aloo Bondas are balls of mashed lightly spiced potatoes dipped in chickpea flour and deep fried till golden brown. They are the most loved snacks in India, sold in most of the ready made food stalls, and also as a street food by the bandiwalas in small carts by the road side.

I often prepare Aloo Bondas for Iftaar in Ramadhan. These are our favorite snacks.

Aloo Bondas – Potato Croquettes

Makes -About 20


For the Tempering/Baghaar:

  • Canola Oil – 1 tbsp
  • Split Black Gram/Urad Dal – 1 tbsp
  • Black Mustard seeds/Rai – 1 tsp
  • Dried Curry leaves – 6, crushed (optional)
  • Ginger – 1 tbsp, finely chopped

For the Potato filling/Aloo:

  • Potatoes – 4, medium sized, boiled, peeled and diced into 1/4 inch pieces
  • Red chilli powder – 1/2 tsp
  • Salt – 1 tsp
  • Turmeric – 1/4 tsp
  • Lemon juice – 2 tbsp
  • Finely chopped Cilanto, Mint leaves and Small Green chillies/Hara Masala – 1/2 cup, loosely packed
  • Roasted Cashewnuts – 1/4 cup (optional)
  • Frozen peas (thawed) – 1/2 cup (optional)

For the Chickpea flour batter/Besan:

  • Chickepea flour/Besan – 1 cup
  • Water – 150 ml
  • Canola Oil – to deep fry


Prepare Popato Filling/Aloo:

  • Pour oil into a small frying pan at medium heat, and add the black mustard seeds, split dal and chopped ginger. Cover with a splatter screen. Saute for 30 seconds or until the seeds stop popping. Add the dried crushed curry leaves. Remove from heat. This is the ‘Baghaar’.
  • Add red chilli powder, salt, turmeric and the prepared baghaar to the chopped potatoes. Also add the cashewnuts and peas, if using, and mix well. Take a little bit of the potato mixture at a time in your hands and shape them into walnut sized balls pressing them between your palms. Keep doing this until the whole potato mixture is completed. Keep them aside.

Prepare the Batter/Besan:

  • In a bowl, add the chickpea flour, water, red chilli powder, salt and turmeric to it and whisk it till there are no lumps and it is a smooth, pancake or buttermilk like batter of pouring consistency.

Deep frying the Croquettes/Bondas:

  • In a kadai or a wok at medium heat, pour oil and let the oil heat up. After a little while, drop about 1/4 tsp of the chickpea flour batter into the hot oil. If it floats on surface the oil is ready for deep frying.
  • One at a time dip the potato balls into the chickpea flour batter. With the help of a tablespoon, bath them well so they are covered all over with the batter. (Note: The potato balls should be completely covered with the batter or else they will disintegrate during deep frying)
  • Carefully drop them, one at a time, into the hot oil. Deep fry about 4-6 balls depending upon the size of the Kadai or wok. They need to be turned for even frying. Once they are golden brown in colour, remove them on a tray lined with paper towel. Continue doing this until all the potato balls are done. Discard excess chickpea flour batter. Serve warm.

Suggested Accompaniments: Enjoy them along with Tomato ketchup, Kothmir-Pudina ki Chutney or any of your favorite Chutney as a dipping sauce along with a cup of warm tea.

This goes to ‘Joy from feasting to Fasting’. Takecare everyone and enjoy your weekend!


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13 Responses to “Aloo Bonda”

  1. Looks just perfect..

  2. looks yum,..hppy feastin..

  3. This is lovely Mona. It is tempting and mouthwatering. I am thinking of making this in coming weekend 🙂

  4. These look scrumptious! Potatoes and spices go so well together, I ca just imagine the aroma, yum. 🙂

  5. Nice to c posting all ramadan iftar recipes.,its making me hungry.i too make aloo bandas with chutney for iftar.

  6. The bondas look great. Each one is the same golden brown as the others. Good job

  7. allooo bonda looks so good, as good as we used to get in india, do you have any idea,how make the filling of the mirchi for mirchi ke bhajiye, if you remember back in hyd, we used to get mirchi ke bhajiye with some khatta masala in the mirchi, the mirchi was first deseeded,then this masala was filled in and then this was dipped in besan batter and fried…haa missing hyd

  8. hi mona aloo bonda looks great,and thank u for adding my entry.

  9. Allooo bonda looksss yummy!!
    This is my first time here…
    you have a lovely blog…

  10. Hi Mona

    Thanks for visiting my blog and your bondas look so delicious. yumm, craving some .. will have to just resort to the tea part. 🙂


  11. Hey AlooBonda is yummyy….and perfect in shape,Mine wont come like this

  12. You are making so many goodies that I’m wanting to munch like crazy… Looks great 🙂

  13. shaikhmohammed Says:

    just one thing i would like to know – by any chance is there any difference between aloo bonda and bataka vada? well done it is beautifully narrated and briefed.

    ShaikhMohammed, I do not know the exact differences between them, but as far as I know, Batata vada is the maharashtrian version of Aloo bonda. ~Mona

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