ALOO PUDINA BONDA(DEEP FRIED)

Monsoon has arrived our part of the world. We can hear the pitter patter sounds very often. There is a lot of greenery here as the world is healing itself. We enjoyed these insanely delicious Aloo Pudina Bonda as a family.It is so tempting that you cannot just resist with just one. Check out the secret ingredient in these bondas. School holidays , rains and weekends definitely calls for a fried treat. You can make them in appe pan or airfryer too. I treat my family with fried stuff once in a while.

What is Bonda?

Bonda is a deep-fried potato snack from South India .There are many sweet and savory versions in different regions. Most common of which is Aloo Bonda.These days there are many variations where potato is replaced with sweet potato, tapioca, grated, green peas, paneer.

Ingredients for Aloo Pudina Bonda:

  • Boiled Potatoes:I have used medium sized potatoes, pressure cooked , peeled and mashed them.
  • Fresh Pudina / Mint Leaves:Do not chop the leaves . Add the leaves and mash along with the other ingredients.
  • Fresh Bread Crumbs: Gives a nice texture and binds very well.
  • Green Chillies:I have used fresh green chillies . You can increase or decrease the no of chillies as per your spice tolerance
  • Fresh Coriander: Adding fresh coriander enhances the taste of the bonda.
  • Finely Chopped Onions: Chop them very finely and add them . It gets cooked when deep fried.
  • Jeera: I love to add Jeera or cumin to the filling. Cumin is good for health and has many health benefits.
  • Salt : I have used Himalayan Pink Salt.You may use your regular salt.
  • Coriander Powder: Adds a nice flavor to the bonda.
  • Asafoetida: Enhances the flavor of the bonda. Aids digestion too.
  • Finely Chopped Ginger: Adding finely chopped fresh ginger adds a nice crunch in every bite.
  • Chickpea Flour / Besan : Besan is used for the batter to dip and deep fry these bondas.
  • Rice Flour: Adding rice flour makes the outer layer crisp .I have used normal white rice flour.
  • Turmeric: Has many Antioxidants and imparts a nice color to the bonda.
  • Red Chilli Powder: I have used kashmiri chilli powder which is not spicy but imparts a nice colour.
  • Cumin / Jeera Powder : I have added some jeera powder for flavoring
  • Ajwain /Omam: Imparts a nice taste and prevents tummy bloat.
  • Water as required: Use water slowly while mixing the batter to get the right consistency.
  • Oil for Frying: I have used sunflower oil for deep frying. You may use any odourless oil.

Recipe for Aloo Pudina Bonda:

  • Author: Preethi Prasad
  • Prep Time : 10 Mins
  • Cook Time : 45 Mins
  • Total Time : 55 mins
  • Course : Starter / Snack
  • Cuisine : Indian

Equipment Used:

  • Mixing Bowl
  • Kadai / Pan for deep frying
  • Wok

Ingredients for Aloo Pudina Bonda:

For the Filling:
  • 6 Boiled Potatoes Boiled ,peeled and mashed
  • Handful of Fresh Pudina / Mint Leaves
  • 5 bread slices used for Fresh Bread Crumbs
  • 4 Green Chillies finely chopped
  • Handful of Fresh Coriander finely chopped
  • 3 Medium Onions finely chopped
  • 1 Tsp Jeera
  • Salt to taste
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Asafoetida
  • 1 Tsp Finely Chopped Ginger

For Batter:

  • 1.5 Cup Chickpea Flour / Besan
  • 2 Tbsp Rice Flour
  • 1/4 Tsp Turmeric
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Cumin / Jeera Powder
  • 1/4 Tsp Asafoetida
  • Salt to taste
  • 1 Tsp Ajwain /Omam
  • Water as required
  • 1 Tbsp sizzling hot oil to add to flour

For Deep Frying:

  • Oil for Deep Frying

Method:

  • In a mixing bowl add all the ingredients for the filling. Mix all the ingredients well and make small balls. Keep them aside.
  • In another mixing bowl add all the ingredients except oil and water.
  • Mix well. Pour sizzling hot oil and using a spoon mix again. Now gradually add water to make a thick batter.
  • Heat oil in a wok for deep frying.
  • Dip each potato mixture ball in the batter and deep fry on medium flame untill they turn golden brown.
  • Transfer them on to a paper towel.
  • Repeat the process for the remaining potato pudina balls.
  • Serve with Fried green chillies and sauce or Date tamrind chutney or chutney of your choice.
https://preethicuisine.com/bread-mint-fritters-vada/ https://preethicuisine.com/beetroot-corn-bites-non-fried/ https://preethicuisine.com/baked-vegetable-wanton-cups/

Notes:

  • Wash and add Whole Pudina leaves.
  • Increase or decrease the number of green chillies as per your spice tolerance.
  • Do not skip the ingredients and process as mentioned in the recipe.
  • Adding Rice flour makes the bonda crisp.
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8 thoughts on “ALOO PUDINA BONDA(DEEP FRIED)”

  1. I love Aloo bonda that my mom used to make, It’s been quite a while that I made it.. soon it will be rainy season here, will surely make it with mint leaves added to it.. hot masala tea and with fresh aloo bonda is a treat for rainy evenings.

  2. Aloo bonda is my hubby’s favorite and adding mint leaves will make it more flavorful. Looks so delicious and perfectly made. I am going to try adding mint leaves when I am making it next time.

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