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Aloo Bonda

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Aloo Bonda
  • Prep Time:
  • Cook Time:

A popular tea time snack! Potatoes mashed with salt, chillies, coriander leaves, lemon juice and deep fried. Served with a tangy green chutney.


  • 500 gm potatoes-boiled, peeled and cubed
  • 2 Tbsp oil
  • 1 tsp thymol seeds
  • 1 sprig curry leaves
  • 1 tsp rock salt
  • 2 green chillies-chopped fine
  • 2 Tbsp coriander leaves-chopped
  • 1 Tbsp lemon juice
  • Oil for deep frying

  • For the batter:
  • 1 cup singhare ka atta
  • 2 tsp rock salt


  1. Heat 2 Tbsp oil, add thymol seeds and curry leaves, saute over high flame till they darken a bit.
  2. Add potatoes and turn around till well mixed.
  3. Remove pan from flame, add salt, chillies, coriander leaves and lemon juice.
  4. When cool enough to handle, shape mixture into walnut sized balls.
  5. For the batter, mix the atta and salt together, add enough water to make into a batter.
  6. Then heat the oil, till the point where a drop of batter comes up at once.
  7. Dip potato balls into the batter and drop into the hot oil.
  8. Fry to a light brown, remove from oil and drain on absorbent paper.
  9. When ready to serve, fry once again in hot oil, over high flame to a golden brown and serve with a green chutney.