Aloo Bonda
South Indian potato fritters: balls of spiced mashed potato with mustard seeds, curry leaves and ginger, dipped in chickpea batter and fried golden. Crisp shell, soft spicy centre.
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Start your free weekContinue with free accessTemper the spices
Heat the oil, add the mustard seeds and urad dal and fry until the seeds pop and the dal turns golden. Add the curry leaves, ginger, chilies and turmeric and stir for 30 seconds.
Make the potato balls
Mix the tempering into the mashed potatoes with the cilantro, lemon juice and salt. Shape into 12 smooth balls.
Make the batter
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Dip and fry
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Serve
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Temper the spices
Heat the oil, add the mustard seeds and urad dal and fry until the seeds pop and the dal turns golden. Add the curry leaves, ginger, chilies and turmeric and stir for 30 seconds.
Make the potato balls
Mix the tempering into the mashed potatoes with the cilantro, lemon juice and salt. Shape into 12 smooth balls.
Make the batter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dip and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Bondas are the southern cousin of North India's pakoras — the word refers to round, batter-coated fritters. The potato version is a favourite at tea stalls and wedding receptions across Karnataka and Tamil Nadu.
In Maharashtra, almost the same mixture becomes batata vada, the patty tucked into Mumbai's famous vada pav.
⭐ Why It's Famous
With a cup of filter coffee, aloo bonda is the classic South Indian evening snack.
💡 Fun Fact
The same spiced potato ball, fried and stuffed in a bun, becomes Mumbai's vada pav — sometimes called the Indian burger.
Karnataka & Tamil Nadu
12.97°N, 77.59°E
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