Potato Bonda | Aloo Bonda | Urulaikilangu Bonda 

Crispy on the outside, soft and flavorful on the inside, South Indian Aloo Bonda, also known as Potato Bonda, is a classic tea-time snack loved by people of all ages. This golden, deep-fried delicacy features a spicy mashed potato filling coated in a gram flour batter, creating a delightful contrast of textures. Aloo Bonda is not just a treat for the taste buds; it also carries the essence of South Indian culinary tradition, where simplicity meets vibrant flavors. Whether enjoyed with a steaming cup of chai or as a party appetizer, this dish never fails to impress.

Originating from the streets of South India, Aloo Bonda or urulaikilangu bonda is a variation of the popular “Batata Vada” from Maharashtra, but with its own unique twist. The addition of aromatic spices like mustard seeds, curry leaves, and asafoetida (hing) gives it a distinctive South Indian touch. What sets this dish apart is the subtle heat and the fragrant tempering that infuses the potato filling with a rich depth of flavor. It’s easy to make, requires minimal ingredients, and is naturally vegetarian, making it an excellent choice for quick yet indulgent snacking.

Perfect for festive gatherings or monsoon evenings, Potato Bonda pairs beautifully with coconut chutney, mint chutney, or even a tangy tamarind dip. While deep-fried snacks often get a bad rap, these bondas can be made healthier with air frying or shallow frying methods, catering to today’s health-conscious foodies.

In this blog post, I’ll walk you through a step-by-step guide to making authentic South Indian Aloo Bonda. We’ll cover everything from preparing the spiced potato filling to achieving the perfect crispy batter coating. So, get ready to bring a taste of South India to your kitchen and impress your family and friends with this timeless snack!

Ingredients

Potatoes - 3-4 nos big (boiled, peeled and mashed)

Onion -1 big no finely chopped

Green chillies -3 nos finely chopped

Ginger 1 inch piece finely chopped

Coriander leaves and curry leaves few finely chopped

Turmeric powder- 1/2 tsp

Salt to taste

Mustard seeds-1/2 tsp

Bengal gram dhal -1/2 tsp

Oil for deep frying

For batter-

Besan flour  (Kadalai Maavu)- 1 cup

Rice flour -1/4 cup

Red chilly powder -1/4 tsp

Salt to taste 

Asafetida a pinch

Method

👉First chop the potatoes to big cubes boil them, peel and mash well.

👉In a bowl add the potatoes, onions, green chillies, ginger, coriander leaves and curry leaves, salt mix well.

👉Now in a tadka pan heat 1 tsp oil add mustard seeds and bengal gram dal and allow it to crackle, add this tempering to the potato mixture, mix well.

👉Make big lemon sized balls of the potatoes mixture .

👉Heat oil in a kadai for deep frying.

👉In a mixing bowl add besan flour, rice flour, red chilly powder, salt, asafetida and make a batter slightly thicker than bajji batter consistency.

👉Dip the potato balls into the batter making sure that the potatoes are completely covered in batter

👉Remove from the batter and gently slide them into hot oil and cook in medium flame until you get a golden brown colour.

👉Drain the excess oil from the potato bonda using a tissue paper.

👉Serve hot with coconut chutney or tomato sauce.

Preparation time- 30 mins

Yield -8-10 nos