Aloo Bonda

Aloo Bonda is a classic South Indian snack loved for its crispy golden coating and flavorful spiced potato filling. Infused with the aromatic tempering of mustard seeds, curry leaves, and asafoetida (hing), the soft potato mixture is wrapped in a light gram flour batter and deep-fried to perfection, creating a delicious contrast of textures in every bite.

A popular choice for evening tea, rainy-day indulgence, or festive gatherings, Aloo Bonda is simple to prepare yet incredibly satisfying. Its comforting flavors and irresistible crunch make it a favorite among both children and adults.

Serve these piping hot with coconut chutney, mint chutney, tomato ketchup, or a bowl of hot sambar for an authentic South Indian experience. Easy to make with everyday ingredients, Aloo Bonda is a timeless snack that fills your home with warmth, aroma, and delicious flavor.

Ingredients

• 4 medium potatoes, boiled and mashed

• 1 cup gram flour (besan)

• ½ tsp mustard seeds

• 8–10 curry leaves

• A pinch of Shalimar's Chef Spices Asafoetida (Hing)

• 2 green chillies, finely chopped

• 1 tsp finely chopped ginger

• ½ tsp Shalimar's Chef Spices Turmeric Powder

• Salt, to taste

• A pinch of baking soda

• Water, as required

• Shalimar's Soyabean Oil, for deep frying

  
  

Method

Heat a little Shalimar's Soyabean Oil in a pan and add the mustard seeds. Once they begin to crackle, add the curry leaves, Shalimar's Chef Spices Asafoetida (Hing), chopped ginger, and green chillies. Sauté for a few seconds until fragrant.

Add the mashed potatoes, Shalimar's Chef Spices Turmeric Powder, and salt. Mix well and cook until the mixture is dry and well combined. Remove from the heat and allow it to cool completely.

Shape the potato mixture into small, smooth balls and set aside.

In a separate bowl, prepare the batter by combining the gram flour, a pinch of salt, a little Shalimar's Chef Spices Turmeric Powder, baking soda, and enough water to make a smooth, thick batter.

Heat Shalimar's Soyabean Oil in a deep frying pan or kadai over medium heat. Dip each potato ball into the batter, ensuring it is completely coated, then carefully lower it into the hot oil.

Deep-fry in batches until the bondas are golden brown, crisp, and evenly cooked. Remove and drain on paper towels to absorb any excess oil.

Serve hot with coconut chutney, tomato ketchup, or a bowl of steaming sambar for an authentic South Indian snack that's crisp on the outside, soft and flavorful on the inside.