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Aloo Bonde
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Potato Balls (Aloo Bonde) – Spiced Potatoes in Chickpea Batter

Crisp golden chickpea fritters filled with warmly spiced mashed potatoes. Perfect as a snack with chutney.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Keyword: Aloo Bonde, Spiced Potato Balls in Chickpea Batter
Servings: 6 People
Calories: 124kcal

Ingredients

Potato Filling:

  • 4 medium potatoes about 600 g (21 oz)
  • 1 teaspoon salt plus a pinch for boiling water
  • ½ teaspoon ground black pepper
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon chopped fresh coriander leaves
  • 1 tablespoon chopped green chilies
  • ½ teaspoon ground cumin added for extra flavor

Batter:

  • 130 g 1 cup gram flour (besan), sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • 2 tablespoons rice flour makes the crust crispier
  • About 150 ml (⅔ cup) cold water

For Frying:

  • Vegetable oil
US Customary - Metric

Instructions

Method

    Cook the Potatoes:

    • Boil the potatoes in their skins in a large pot of salted water until tender (about 20 minutes).
    • Drain and let cool slightly.
    • Peel and mash smoothly in a bowl.

    Season the Filling:

    • While still warm, mix in salt, pepper, lemon juice, cumin, chopped coriander, and chopped green chilies.
    • Taste and adjust seasoning.
    • Divide the mixture into 12–15 small balls (about golf ball size).

    Make the Batter:

    • In a separate bowl, combine gram flour, rice flour, baking powder, turmeric, and salt.
    • Gradually whisk in cold water to make a thick, smooth batter (it should coat a spoon well without dripping off too quickly).

    Heat the Oil:

    • Pour vegetable oil into a deep pan to a depth of about 5 cm (2 inches).
    • Heat over medium heat to 180°C (350°F), or until a small drop of batter sizzles and rises to the surface immediately.

    Fry the Bonde:

    • Dip each potato ball into the batter, coating it evenly.
    • Carefully lower into the hot oil.
    • Fry in batches for about 4–5 minutes, turning occasionally, until golden and crisp.
    • Remove with a slotted spoon and drain on kitchen paper.

    Serve:

    • Serve hot with green chutney or tamarind chutney.

    Notes

    Ingredient swaps:
    • Swap green chili with red chili flakes for milder spice
    • Replace potato with sweet potato for a twist
    • Add grated carrot or peas into the filling for variety
    Technique tips:
    • Batter should be thick enough to coat but not runny
    • Keep oil at medium heat, too hot will brown outside without cooking batter
    • Drain on paper towels for extra crispness
    Make-ahead and storage:
    • Filling can be prepared a day ahead and stored in the fridge
    • Best eaten fresh, but you can reheat in oven at 350°F (175°C) for 5 minutes
    • Avoid freezing as texture changes
    Serving ideas:
    • Serve with coconut chutney and filter coffee for a South Indian touch
    • Pair with mint or tamarind chutney for a North Indian variation
    • Add to a festive platter with pakoras and samosas
    Twist ideas:
    • Spicier: Add extra green chili or crushed pepper to filling
    • Tangier: Mix amchur powder into the potato mixture
    • Herby: Add fresh mint leaves along with coriander
    • Fusion: Serve bondes in slider buns with chutney for a vada pav-inspired bite

    Nutrition

    Calories: 124kcal | Carbohydrates: 27g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 626mg | Fiber: 3g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 28mg | Calcium: 41mg | Iron: 1mg