Batata Ambado/Aloo Bonda
667
reads
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!
Advertisement - continue reading below
Recipe Time & More
Ingredients
- Potato (for the mixture)
- 4.5 Potato (medium sized)
- 2 Green Chilli (jalapenos)
- 1 inch Ginger
- 3 tbsp Coriander (Dhania, chopped)
- 1 tsp Mustard Seeds (Rai)
- 1/2 tsp Split Black Gram (Urad Dal)
- 1/4 tsp Turmeric Powder (Haldi)
- 1/4 tsp Asafoetida (Hing, or hing hing)
- 1 Lemon (juice half)
- 1 tsp Oil
- 1.5 tsp Salt (or as per taste)
- Batter (or besan for the besan)
- 1 cup Chickpea Flour (Besan)
- 1/4 cup Rice Flour
- 1/4 tsp Turmeric Powder (Haldi)
- 1/2 tsp Red Chili Powder
- 1/4 tsp Asafoetida (Hing, or hing hing)
- 1.5 tsp Salt (or as per taste)
- Oil (for deep frying)
Advertisement - continue reading below
Instructions
- Preparing the potato mixture Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.
- 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.
- Pour the seasoning over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.
- Make small medium sized balls out of it and keep on a plate.
- Preparing the besan batter In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.
- Add water gradually to make a thick batter which can coat the potato balls.
- 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.
- 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!
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.
Tried this recipe?Mention @plattershare or tag #plattershare!
Advertisement - continue reading below
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
Related Posts You May Like
-
Aloo Bonda/Batata Vada
921 reads
-
Aloo Bonda
512 reads
-
Aloo Bonda
591 reads
-
Batata Bhajiya/Aloo Ki Bhajiya
790 reads
-
Aloo Palak Bonda
984 reads
-
Urad Dal Bonda With Raw Banana Stuffing
774 reads
Visit Our Store
Vanitha Bhat
Articles: 295 Comments
Leave a Reply
You must be logged in to post a comment.
So delicious! Excited to make it.
What a great recipe! Thanks for sharing.
What a delicious recipe! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.