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Batata Ambado/Aloo Bonda

5 from 1 vote

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Simple and easy crispy golden brown potato bondas, perfect served hot with a cup of chai/tea or coffee!!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsSnacks
Servings 3
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Ingredients
  

  • For the aloo mixture:
  • 4 to 5 medium sized potatoes
  • 2 green chillies/jalapenos
  • 1 inch piece ginger
  • 3 tbsp chopped coriander leaves
  • 1 teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon hing/asafoetida
  • Juice of half a lemon
  • 1 teaspoon oil
  • Salt
  • For the besan batter:
  • 1 cup besan
  • ¼ cup rice flour
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ¼ teaspoon hing/asafoetida
  • Salt
  • Oil for deep frying
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Instructions
 

  • Preparing the potato mixture Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • In a small saucepan, heat oil. Add mustard seeds. When it starts to crackle, add the urad dal, hing, finely chopped green chillies and grated ginger. Saute for a few seconds.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Pour the seasoning over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Make small medium sized balls out of it and keep on a plate.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Preparing the besan batter In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Add water gradually to make a thick batter which can coat the potato balls.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Making the batata ambado Heat oil for deep frying in a pan or kadai. Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers
  • Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil. Serve hot with coconut chutney, tomato ketchup or coriander chutney with your evening chai/coffee!
    Batata Ambado/Aloo Bonda - Plattershare - Recipes, food stories and food lovers

Notes

  • The potato stuffing can be varied to suit your taste. You can add vegetables like green peas, carrots, finely chopped beans etc.; just cook them along with the seasonings.
  • For a different flavor, add sautéed onions along with the other vegetables.
  • The chickpea batter should be thick enough to coat the potato balls completely. If you find the batter runny, add some chickpea flour and if it is too thick, add some water.

Please appreciate the author by voting!

5 from 1 vote
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Vanitha Bhat
Vanitha Bhat

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