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Crispy, golden fritters with a soft, spiced potato filling. This popular South Indian tea-time snack, also known as Aloo Bonda, is perfect for a rainy day and pairs wonderfully with a hot cup of chai and coconut chutney.
Boil and Mash Potatoes
Prepare the Potato Filling
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Crispy, golden fritters with a soft, spiced potato filling. This popular South Indian tea-time snack, also known as Aloo Bonda, is perfect for a rainy day and pairs wonderfully with a hot cup of chai and coconut chutney.
This south_indian recipe takes 60 minutes to prepare and yields 4 servings. At 481.32 calories per serving with 12.55g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Filling
Prepare the Batter
Fry the Bondas
Serve
Add 1/4 cup of boiled green peas or finely chopped carrots to the potato mixture for extra texture and nutrition.
Increase the number of green chilies or add 1/4 teaspoon of garam masala to the potato filling for a spicier kick.
To make a Jain-friendly version, omit the potatoes, onions, and ginger. Use boiled and mashed raw bananas (vazhakkai) instead of potatoes and increase the amount of hing.
Place a small cube of paneer or cheese in the center of each potato ball before shaping for a delicious, gooey surprise.
Potatoes are rich in complex carbohydrates, providing a sustained release of energy to keep you active and full.
The inclusion of spices like ginger and hing (asafoetida) in the filling can aid digestion and help prevent bloating.
The batter is made from besan (gram flour), which is a good source of plant-based protein, essential for muscle repair and growth.
One Urulai Bonda contains approximately 120-150 calories, depending on its size and the amount of oil absorbed during frying.
Urulai Bonda is a deep-fried snack, making it high in fat and calories. It should be enjoyed in moderation as an occasional treat. The potato filling offers carbohydrates and nutrients from spices, but it is not considered a health food.
Yes, for a healthier version, you can use an air fryer. After dipping the potato balls in batter, spray them lightly with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping them halfway through, until golden and crisp. The texture will be less traditional but still enjoyable.
This usually happens if the oil temperature is too low or if you overcrowd the pan. Frying at a low temperature allows the bondas to absorb more oil before the outer crust forms. Ensure your oil is hot enough (around 180°C / 350°F) and fry in small batches.
Absolutely! The potato filling can be prepared a day ahead and stored in an airtight container in the refrigerator. This can save you a lot of time. Just bring it to room temperature before shaping and frying for the best results.
If the batter is too thin, it won't stick. Whisk in a little more besan, one tablespoon at a time, until it reaches the right consistency. Also, ensure the surface of the potato balls is dry and not greasy.