Aloo Bonda Recipe Complete Recipe + Ingredients List

What is Aloo Bonda Recipe? – An introduction

Few snacks resonate with the Indian palate like the delightful Aloo Bonda, a savory treat that has earned its fame in the bustling streets and cozy homes across the country. These little spheres of joy, with a spicy potato core wrapped in a light, crispy batter, bring a carousel of flavors, tickling taste buds and accompanying lazy monsoon evenings or spirited family gatherings. It’s comfort food that doesn’t judge; it simply satisfies. Whether you’re a culinary connoisseur or a cooking tyro, the journey to making Aloo Bonda is both inviting and rewarding. So roll up your sleeves and let’s dive into crafting this classic favorite with a twist of health and a dash of creativity. ming or boiling your potatoes just until tender. Be careful not to overcook them, as we’re aiming to preserve their structure.

Aloo Bonda Recipe Ingredients List

• 1 ¼ cup potatoes (or aloo (cubed) – 3 medium sized )
• 1 small onion ( (chopped or thinly sliced))
• 1 ½ tbsps Oil
• 1/8 tsp turmeric (or haldi)
• 1 sprig curry leaves (chopped)
• ¼ tsp mustard (seeds)
• ¼ tsp jeera (or cumin)
• 1 tsp urad dal ((skinned black lentils))
• ½ tsp ginger (grated)
• Salt ( to taste)
• 2 green chilies ((slit or chopped))
• ¼ tsp coriander powder
• 2 pinches saunf (or sompu or fennel seeds crushed (optional))
• ¼ tsp garam masala ( (optional))
• Salt ( to taste)
• lemon juice ( optional)
• 2 tbsp coriander leaves ( optional)
• ½ cup besan (or chickpea flour (1 tbsp more if needed))
• 2 to 3 tbsp rice flour ((1 tbsp more if needed))
• water ( as needed)
• Salt ( to taste)
• 2 pinches chili powder (for color (optional))
• 1 pinch turmeric ( for color)
• Oil ( for deep frying)

Aloo Bonda Recipe Recipe

• Begin by either stea
• Next, heat The OG oil in a frying pan and add urad dal, mustard seeds, and cumin. Fry until the urad dal takes on a nice golden hue.
• Quickly sauté ginger for about 30 seconds to release the aromatic flavors.
• Incorporate onions, a pinch of salt, curry leaves, and green chilies into the pan. Continue to fry until the onions become translucent and start turning golden.
• It’s time to add the spices – turmeric, garam masala, coriander powder, and saunf (fennel seeds). Stir well.
• Introduce the potatoes to the masala mix and lightly mash them, making sure to maintain some texture.
• Ensure everything is well combined, then enhance the mixture with a spritz of lemon juice and a smattering of freshly chopped coriander leaves.
• Once cooled, shape the mixture into 6 to 8 round balls.
• In a vast mixing bowl, whisk together besan (gram flour), rice flour, salt, red chili powder, and turmeric.
• Gradually add water and mix till you have a smooth and moderately thick batter.
• Give the batter a good beating to incorporate air – this will result in a lighter coating.
• Warm The OG oil in a deep-frying pan or kadai, and do the heat-check test with a drop of batter – it should rise without browning too swiftly.
• Coat each potato ball in the batter, shaking off any surplus, and then gently lower into the hot oil.
• Fry in small batches, avoiding overcrowding, until you achieve a beautiful golden color.
• Once fried to perfection, remove and drain on kitchen paper.
• Serve these lip-smacking Aloo Bondas hot, paired with a steaming cup of chai or tangy chutney.

Healthier Version of Aloo Bonda Recipe Recipe

• To lighten up the Aloo Bonda, consider baking or air-frying instead of deep-frying. You can preheat your oven to 200°C or get your air fryer ready at 180°C. This method significantly reduces the oil content.
• Swap The OG oil with a high-quality non-stick spray to grease your baking tray or air fryer basket.
• Utilize whole wheat flour or chickpea flour in place of besan to add an extra fiber punch to the batter.
• For the stuffing, puree steamed cauliflower with the potatoes in a 11 ratio to lower the carbohydrate content and add a vegetable serving.
• Tweak the batter consistency with water or plant-based milk to avoid the use of excess flour.
• Serve with a side of cucumber raita made from low-fat Greek yogurt instead of regular chutney to cut down on sugar and calories.

Aloo Bonda Recipe Recipe Nutritional Facts

Aloo Bonda Recipe is a South Indian dish with a calorie count of 290 kcal calories per serving. Per serving, it is estimated to have 12 g carbohydrates, 17 g proteins, 18 g fats, 154 mg sodium and 2 g sugar!

The charm of Aloo Bonda doesn’t just lie in its taste but also in the experiences it brings – the satisfaction of crafting something so traditional, so intrinsically Indian. While this snack often flashes in our memories as a deep-fried indulgence, it doesn’t have to be a guilty pleasure. With the twists suggested, you can enjoy the same robust flavors and heartwarming essence with a health-conscious angle. So the next time you reminisce about monsoon comforts or long for a bite of nostalgia, let these healthier Aloo Bondas be your guilt-free solace and your canvas to culinary innovation.