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Potato Bonda | Urulaikizhangu Bonda | Aloo Bonda
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5 from 1 vote

Potato Bonda | Urulaikizhangu Bonda | Aloo Bonda

Traditional and easy snacks like this Potato Bonda or Aloo Bonda are always fresh in our memories. These Urulaikizhangu Bonda are so simple to make and so delicious that you will keep coming for more.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Appetizer
Cuisine: Indian, South Indian
Diet: Vegetarian
Servings: 20 Pieces
Calories: 70kcal

Equipment

  • Stove
  • pan
  • microwave
  • Kadai

Ingredients

  • 4 Potato
  • 1 Onion finely chopped
  • ½ inch Ginger
  • 3 Green chilies
  • Curry leaves
  • 1 teaspoon Mustard seeds
  • ½ tsp Cumin seeds
  • 1 teaspoon Ullutham paruppu / Urad dal
  • ½ teaspoon Turmeric powder
  • Salt
  • 1 tablespoon Oil
  • Cilantro
  • ¾ cup Besan / chick pea flour / Kadalai maavu
  • ¼ cup Rice flour
  • ½ teaspoon Chili powder
  • Asafetida
  • ¼ teaspoon Baking soda
  • Salt
  • Water

Instructions

  • Boil the potatoes. I usually do this in the microwave. Peel the skin and cut the potatoes into cubes. Sprinkle some water (about 3-4 tbsp) and cover with a food grade plastic wrap. Microwave for about 10 minutes or until the potatoes are very soft. Using a fork, mash the potatoes and keep it aside. Make sure that you do not add too much water when cooking the potatoes since it will cause the filling to be on the wet side and it will be difficult to shape the bondas.
  • In a pan, heat 1 tablespoon of oil and add the mustard seeds and cumin seeds. Once the seeds crackle, add the urad dal, asafetida, curry leaves, green chilies and ginger. Fry for about 30 seconds and then add the turmeric powder.
  • Add the chopped onions and fry until translucent. Now add the mashed potatoes along with the salt and mix well. Cook on low flame for about 2-3 minutes until the mixture thickens and comes together. Now add the cilantro and mix one more time. Take it off the flame and let it cool down to room temperature.
  • When the mixture cools down enough to handle, make small equal size balls out of them and place it on a plate.
  • Mix all the ingredients mentioned for the covering (except water) in a medium bowl.
  • Add water slowly to form a smooth thick batter. Make sure that the batter is on the thicker side.
  • Heat the oil for deep frying in a deep bottom pan/kadai.
  • Place about 4-5 shaped potato balls inside the filling mixture. Turn around to coat it well. Carefully lift the coated balls and slide it into the hot oil. Repeat the same with the rest of the potato balls placed inside the batter. Depending on the size of the kadai you can about 5 – 6 bondas at a time. Do not add any more than this as that would decrease the oil temperature.
  • Fry the bondas in medium temperature until they are golden brown.
  • Carefully remove them from oil and place it on a paper towel lined dish to drain the extra oil.
  • Repeat the same with the rest of the potato balls.
  • Serve hot with coconut chutney or hot sauce or ketchup!

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 45mg | Potassium: 225mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 1mg