Aloo bonda is a chai time snack served across India. The vada or bonda is normally prepared with leftover potato curry from morning breakfast.
Eventually the vada was stuffed inside soft buns, which was coined as vada pav. This famous tiffin / snack originated in Mumbai. The vada pav is world famous and sold across all railways stations, bus stations and street food carts across india. The basic vada masala in this recipe is a curry served for fried bread (poori or chapathi).
Aloo Bonda Recipe Video on Vidyascooking
250 Grams Aloo (Boiled and Peeled)
1 Large Onion (Peeled, Washed and Finely Chopped)
5 Sprigs Curry Leaves
5 Sprigs Coriander Leaves
5 Sprigs Mint Leaves
1 Inch Grated Ginger
1/4 Tsp Turmeric Powder
1/4 Tsp Cumin Powder
1/4 Tsp Asafoetida
2 Tsp Oil
Oil for frying
Salt as per taste...
Ingredients for Bonda Batter:
300 Grams Chickpea Flour (Besan / Kadalai maavu)
1 Tsp Chilly Powder
1 Tsp Carom Seeds (Omam / Ajwain)
1 Tsp Cumin Powder
1/4 Tsp Cooking Soda
Salt as per taste
2 Tbsp Hot Oil...
Heat a wok on medium flame, add oil and allow to heat all the way through.
Add grated ginger, finely chopped onion, finely chopped coriander, curry leaves and mint fry all the ingredients until the onion turns transparent.
Crumble and reserve the potato.
Add turmeric, cumin and asafoetida to the onion and fry for a minute. Add salt and crumbled potatoes and fry all the ingredients on low to medium flame.
Once the potato starts to roast in the bottom the mixture is ready...remove from flame.
Allow the aloo mixture to reach room temperature and place it in the fridge to set for one hours time, for best results allow the mixture to set overnight refrigerated.
Method to Prepare Batter:
Sieve the chickpea flour twice and add to a large mixing bowl.
Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.
Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.
Gradually add water and mix well to form smooth batter.
The batter consistency should be slightly thinner than dosa batter.
If we dip a spoon or your thumb the batter should evenly coat.
Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.
Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.
Place the flame on medium. Prepare lime size aloo roundles and reserve.
Mix the batter once, gently drop the aloo in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.
Repeat and prepare bondas.
Fry the aloo bonda for 2 minutes on each side or until the bonda turns golden in color.
Drain excess oil and serve the aloo bonda hot with mint chutney.
We can place the vada or bonda in pav bun and serve it hot.
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