Aaloo Bonda – Spicy Fried Potato Croquettes

Aaloo bonda is a popular South Asian street food and a popular snack in Pakistan, specially for serving in Iftar in the Muslim holy month of Ramadan. Its an easy recipe to put together with basic ingredients, which are generally available in your pantry.

The recipe is made using mashed potatoes & seasonings, dipped in a gram flour batter and deep-fried until crispy. It is typically served with green coriander and tamarind( imli )chutneys.

For more of these simple Ramadan recipes as well as meal prep tips for Ramadan, you can view my video here.

Recipe at a Glance

Oil– For potato mixture (1 tablespoon) & for deep frying

Onion seeds/ rai

Seasonings/ condiments- Salt, turmeric, ginger garlic, lemon juice, coriander, green chilies

Potatoes/ Aaloo– Peeled, boiled & mashed

For dipping– Chickpea/ gram flour/ besan, salt, red chili powder, water

Step by Step Process

• Add onion seeds to hot oil and let it splatter.

• Add ginger garlic paste, salt, turmeric, potatoes, lemon juice, coriander & green chili and mix well.

• Make approximately 15 small balls and dip in batter made with gram flour, salt, chili powder & water.

• Deep fry them on medium-high flame for 30 seconds each side and drain.

• Serve with green coriander and imli chutneys.

FAQs

Serving Suggestions

You can serve this with buns/ sliders for a full meal accompanied with some sliced onions, tomatoes and cucumbers- similar to Vada Pao in India.

Substitutions & Variations

Although aaloo bonda are typically made using the spices mentioned in the recipe below, you can add other seasonings/ condiments to suit your palate, such as cumin seeds/ zeera/ jeera instead of onion seeds, etc.

Storage and Make Ahead

You can make the potato balls in advance and keep in the fridge for up to a day.

Make sure to serve fried and ready bondas immediately.