Batata Ambado/Aloo Bonda

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4.60 from 5 votes

About Batata Ambado/Aloo Bonda

Experience the irresistible charm of Batata Ambado, also known as Aloo Bonda—a classic South Indian street snack. These crispy, golden brown potato bondas are simple to make and burst with flavor from mashed potatoes, green chillies, ginger, and fresh coriander.
Perfectly enjoyed hot, these savory delights are an ideal companion to your afternoon chai or coffee. Whether you're craving a comforting snack or looking to impress guests with authentic Indian flavors, Batata Ambado promises a satisfying crunch in every bite!
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Recipe Time & More

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Served AsSnacks
Calories 405 kcal
Servings 3

Ingredients
 

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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

Recipe 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.

Additional Tips

  • For an extra tangy twist, mix a teaspoon of lemon juice or a pinch of amchur (dry mango powder) into the potato filling just before shaping the bondas.
  • If you want ultra-crispy exteriors, add a tablespoon of rice flour or semolina (sooji) to the besan (chickpea flour) batter before coating and frying.
  • To make a vegan and gluten-free version, ensure your besan batter contains no wheat flour and serve the bondas with coconut chutney instead of yogurt-based dips.
  • If preparing ahead, shape and refrigerate the stuffed potato balls, but only dip in batter and fry just before serving to retain their crunchiness.
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Please appreciate the author by voting!

4.60 from 5 votes

Recipe Nutrition

Calories: 405kcal | Carbohydrates: 53g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 9.6g | Sodium: 2280mg | Fiber: 3g | Sugar: 1g

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Vanitha Bhat
Vanitha Bhat
Articles: 29

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4.60 from 5 votes

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