Aloo Bonda is one of the best Indian snacks whereby the spiced mashable potatoes are covered in a crispy chickpea flour batter- much savoured for its delectable tastes and crispy texture. This snack had its origin in the lanes of Mumbai and other parts of India and is one of the fantastic snacks savoured over there. The Aloo Bonda uses boiled and mashed potatoes seasoned with a variety of spices that include cumin seeds, mustard seeds, turmeric, red chilli powder, and fresh coriander. This mixes the potatoes into a rich and savoury filling that is quite comforting and satisfying too. It can add green chillies and ginger for an added zip that makes every single bite very flavourful. Once prepared, it takes the shape of small balls or patties. Besan batter covers it; it becomes crispy when fried. Usually, the besan used in this process is seasoned with some spices and water to become just right in consistency. Potato balls are deep-fried until they turn golden brown, crunched, and crispy, and the crunchy outside texture creates just a delightful contrast with the softness of the filling. Best savoured hot, Aloo Bonda should be enjoyed with chutneys mint, or tamarind to enhance the flavours Even as good as it is perfect for tea time, Aloo Bonda remains one of the popular munchies of parties and other get-togethersIrresistible taste and crunch satisfaction make it a favourite street food and a must-try for any adventurous soul in Indian cuisine. This Aloo Bonda recipe is rich, simply great, and sure to leave everybody wishing for more - either as a snack or as a part of something more, tasting it unforgettable for life.

• 500 gms potatoes
• 1 tsp cumin seeds
• 1-2 green chillies
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• Salt
• 1 onion
• Fresh coriander leaves
• 1 tsp mustard seeds
• 1 cup besan
• Oil
• Baking soda

• Take 500 gms of potatoes and boil them until they are soft and well-cooked. Generally, it takes 15-20 minutes to cook them, depending on the size of the potatoes.
• Once boiled, peel off the potatoes and mash them well in a big bowl devoid of lumps. This perfectly smooth consistency of the filling is very crucial for Aloo Bonda.
• Heat 2 tablespoons of oil in a pan over medium.
• When the oil is hot, add one teaspoon of mustard seeds, which splutter and carry out its nutty aroma.
• Proceed to add one teaspoon of cumin seeds, a pinch of asafoetida (hing), and one finely chopped green chilli for some heat.
• Stir the mixture in for a few seconds to intensify the flavour.
• Now add one finely chopped onion to the pan, and saut till it turns golden brown because the caramelisation of onions adds sweetness to the filling.
• Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon of red chilli powder, and salt to taste and mix well so the spices coat the onions.
• Add the mashed potatoes to the pan.
• Mix the potatoes with saut ed spices very gently so everything gets mixed well. Let it cook for 2-3 minutes for proper mixing of flavours.
• Finally, sprinkle coriander leaves from a fresh batch into the mixture and stir them in.
• Switch off the stove and let it get cooled.
• Meanwhile, prepare the batter.
• In a separate vessel, mix 1 cup gram flour (besan), half a teaspoon of red chilli powder, a pinch of baking soda, and salt to taste.
• Add water to the dry ingredients slowly and whisk the mixture continuously until it forms a thick, smooth batter-like pancake so that it clings well to the potato balls.
• Now heat oil for deep frying in a kadai or deep pan over medium heat. Heat the oil to the fry level.
• Add a small piece of batter dropped into the oil. It will sizzle and go up so be done with it.
• Now, take small portions of the potato mixture and shape these into small balls the size of a golf ball. Coat each ball with the prepared gram flour batter so that they are nicely coated. This is what gives Aloo Bonda its crispy outer.
• Add the Bonda gently into the hot oil one by one. Do not overcrowd the pan, or that could lead to a drop in the temperature of the oil, and thus mushy bondas are the result.
• Fry until they turn golden brown and crisp, which generally takes about 4-5 minutes.
• Once cooked, remove them from the oil with a slotted spoon.
• Place them on some paper towel so that extra oil can drain off of them. They'll stay crisp this way.
• Serve it hot with green chutney or tamarind chutney.
• This recipe of Aloo Bonda is sure to delight your family and friends with its tasty flavours and crunchy texture.
• Enjoy this treat as a perfect accompaniment with tea time or a standalone snack at any gathering.