This aloo bonda is the perfect teatime snack for a potato lover like me. It has the comfort of a traditional aloo bonda with a cheesy makeover.
Estimated reading time: 3 minutes
- My Tried and True Tips
- Watch Aloo Bonda Video
- Aloo Bonda Recipe
Aloo Bonda is a popular snack from the streets of Mumbai and South India. It is a potato cutlet stuffed with cheese, covered in a thick chickpea batter and fried to golden perfection. In many parts of India, this is also known as Batata Vada or Aloo Bhajji.
If you live in India, you’re probably no stranger to this dish and would’ve often seen several pushcarts and chaat stalls selling aloo bonda drizzled with tantalizing chutney. It is one of the most popular street food.
The cheese loaded aloo batata vada pairs well with mint chutney , tomato ketchup , or even coconut chutney . Serve bonda with a cup of tea or coffee as a teatime snack. It can be enjoyed as a hearty Indian breakfast sandwiched between pav.
I would be lying if I didn’t admit that cheese makes most recipes better. There’s something about that creamy, cheesy, gooey feeling that cheese adds to a dish that takes it from meh to wow.
My Tried and True Tips
- Batter Not Runny. Ensure the gram flour batter to dip potato balls is thick and creamy and not to watery. Otherwise it will not stick to the potato balls.
- Grate Potatoes. Always grate the boiled potatoes instead of mashing them. Trust me, it makes a lot of difference to the texture of aloo bonda.
- Hard Cheese like mozzarella that has a stringy consistency is perfect for this bonda recipe. If you are in India, then any variety of processed pizza cheese is good.
- Oil Temperature: Make sure oil is nicely heated before deep frying the bonda. Once ready to fry, dip the balls in the batter and fry till golden brown and crisp.
Watch Aloo Bonda Video
More Teatime Snacks
- Crispy Smashed Potato
- Potato Cheese Balls
- Cheese Rava Cutlet
- Aloo Bread Roll
- Aloo Tikki Chaat
- Sabudana Vada
- Medu Vada
Ingredients
For Bonda Stuffing:
- ▢ 5 potato, boiled and peeled
- ▢ 1 Cup fine chopped onion
- ▢ 1 tablespoon grated ginger
- ▢ 1 teaspoon mustard seeds (rai)
- ▢ 5 – 6 curry leaves
- ▢ 2 tablespoon chopped coriander
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon Chaat masala
- ▢ 1 teaspoon cumin powder (jeera powder)
- ▢ 2 tablespoon cooking oil
- ▢ 8 small cubes of cheese
For Bonda Batter:
- ▢ 1 Cup gram flour (besan)
- ▢ ¼ Cup rice flour (chawal ka atta)
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ ½ teaspoon red chilli powder
- ▢ Water to make batter
Other Ingredients:
- ▢ Oil to deep fry
Instructions
How To Make Bonda Stuffing:
- Heat oil in a frying pan or kadhai.
- Add mustard seeds, curry leaves, and grated ginger. Fry for 1 – 2 seconds or till seeds start spluttering.
- Add chopped onion and fry the onion for 1 – 2 minute.
- Next, add the boiled potatoes and mash them nicely to avoid any lumps.
- Add salt, spices, coriander and mix nicely. Turn off the heat. Transfer potato stiffing to a bowl.
How To Shape Aloo Bonda:
- Grease your palm with a teaspoon of oil.
- Take a lemon size portion of the potato mixture. Shape it into a round, gently flatten using your fingers, place one cheese square in the center, seal it with the potato filling and once again shape it into a ball.
- Similarly, shape the rest of the cheese aloo bonda.
How To Prepare Bonda Batter:
- In a mixing bowl, combine gram flour, rice flour, salt, and spices.
- Using little water at a time, make a thick and smooth batter. The batter should be of dropping consistency.
How To Make Aloo Bonda:
- Heat oil for deep-frying in a pan over medium-high flame.
- Dip one potato ball in the gram flour batter and coat it evenly with the batter.
- Gently slide the aloo bonda in the hot oil. Deep-fry till crisp and golden from all the sides.
- Transfer to a plate lined with paper towel. Similarly, fry all the all bonda in small batches.
- Serve aloo bonda piping hot with green chutney or tomato ketchup.
Nutrition
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Aloo Bonda Recipe
Ingredients
For Bonda Stuffing:
- 5 potato, boiled and peeled
- 1 Cup fine chopped onion
- 1 tablespoon grated ginger
- 1 teaspoon mustard seeds (rai)
- 5 - 6 curry leaves
- 2 tablespoon chopped coriander
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon Chaat masala
- 1 teaspoon cumin powder (jeera powder)
- 2 tablespoon cooking oil
- 8 small cubes of cheese
For Bonda Batter:
- 1 Cup gram flour (besan)
- ¼ Cup rice flour (chawal ka atta)
- Salt to taste
- ½ teaspoon turmeric powder
- ½ teaspoon red chilli powder
- Water to make batter
Other Ingredients:
- Oil to deep fry
Instructions
How To Make Bonda Stuffing:
- Heat oil in a frying pan or kadhai.
- Add mustard seeds, curry leaves, and grated ginger. Fry for 1 - 2 seconds or till seeds start spluttering.
- Add chopped onion and fry the onion for 1 - 2 minute.
- Next, add the boiled potatoes and mash them nicely to avoid any lumps.
- Add salt, spices, coriander and mix nicely. Turn off the heat. Transfer potato stiffing to a bowl.
How To Shape Aloo Bonda:
- Grease your palm with a teaspoon of oil.
- Take a lemon size portion of the potato mixture. Shape it into a round, gently flatten using your fingers, place one cheese square in the center, seal it with the potato filling and once again shape it into a ball.
- Similarly, shape the rest of the cheese aloo bonda.
How To Prepare Bonda Batter:
- In a mixing bowl, combine gram flour, rice flour, salt, and spices.
- Using little water at a time, make a thick and smooth batter. The batter should be of dropping consistency.
How To Make Aloo Bonda:
- Heat oil for deep-frying in a pan over medium-high flame.
- Dip one potato ball in the gram flour batter and coat it evenly with the batter.
- Gently slide the aloo bonda in the hot oil. Deep-fry till crisp and golden from all the sides.
- Transfer to a plate lined with paper towel. Similarly, fry all the all bonda in small batches.
- Serve aloo bonda piping hot with green chutney or tomato ketchup.
Video
Nutrition
These vegetarian Kachhe Kele Ke Kebab has a delicious mouth melting texture and taste exactly like a real galouti kebab.
Estimated reading time: 3 minutes
- About Plantain (Raw Banana)
- My Tried and True Tips
- Watch Kebab Video
- Serving Suggestion
- Kachhe Kele Ke Kebab Recipe
About Plantain (Raw Banana)
Raw Banana is an excellent source of fibre, beta-carotene, calcium, and vitamins A and C. They are an excellent gluten-free, vegan, and plant-based ingredients. From cutlets, stir-fry , kofta to kebab in Indian Cuisine, plantain is commonly used to make various dishes. And the best part is these plantains are available throughout the year in India at a very affordable price.
Kachhe Kele Ke Kebab is a vegetarian Indian snack made with raw banana (plantain) and Chana dal.
We, as a family, love them to the core. Why? Because they have an exceptionally good taste and can give a tough fight in flavour and texture to any meat kebabs.
My Tried and True Tips
- While pressure cooking bananas and lentils , neither add too much water nor cook them for too long, usually, 1 – 2 whistles over medium heat are sufficient.
- Allow the boiled ingredients to sit in the metal colander for 10 – 15 minutes for all the liquid to drain. They should not be water-clogged.
- The number of raw bananas to dal should always be more. If you add 1 Cup of dal, use 3 – 4 medium-sized bananas for the kebab.
- Preparing the kebab mixture in advance is highly recommended, as keeping it in the fridge for some time. This helps in binding the kebab easily.
- For a crispy texture, kebab can be dipped in the corn-flour mixture before frying. Skip this step if you are making gluten-free kebab.
- Kachhe Kele Ke Kebab has a soft texture ; hence, it is best to either pan-fry them or shallow fry them. And always flip them gently.
Watch Kebab Video
Serving Suggestion
The raw banana fritters are always a crowd-pleaser when served with spicy coriander chutney or mango chutney .
For a more robust flavour, a pinch of chaat masala and a generous squeeze of lemon juice over the kebabs can accomplish a magical effect on the palate.
This kebab mixture can be easily stored in the fridge for 1 – 2 days. Transfer the prepared mixture to a stainless steel or glass bowl. Seal the bowl with a tight-fitting lid.
More Indian Snack Recipes
- Corn Chaat
- Peanut Chaat
- Lobia Ki Chaat
- Sabudana Vada
- Masoor Dal Cutlet
- Corn Paneer Cutlet
- South Indian Medu Vada
- Aloo Ki Fulori (Potato Fritters)
Ingredients
- ▢ 3 – 4 large size raw banana/plantain (kachha kela)
- ▢ 1 Cup split Bengal gram dal (chana dal)
- ▢ 1 Cup onion, fine chopped
- ▢ 2 tablespoon chopped coriander leaves
- ▢ 1 tablespoon grated ginger
- ▢ Salt to taste
- ▢ 1 teaspoon turmeric powder
- ▢ 1 teaspoon red chili powder
- ▢ 2 teaspoon Garam Masala ( see recipe here )
- ▢ 1 teaspoon cumin powder
- ▢ 1 teaspoon dry mango powder (amchur powder)
- ▢ vegetable oil for shallow frying
Instructions
- To prepare Kele ke Kebab, rinse and soak the chana dal 15 minutes or so in water.
- While the dal is soaked cook the raw banana in a pressure cooker along with the skin for 2 – 3 whistles over medium heat. Cook them till they are firm yet they can be pierced by a knife.
- Let the steam escape naturally from the pressure cooker. Open the lid and place the cooked bananas in a colander. Peel the skin and transfer the boiled bananas in a mixing bowl. Keep aside till required.
- In the same pressure cooker cook the gram dal in ¾ cup of water along with salt, turmeric powder till it is cooked.
- Mash the dal nicely. If required use food processor for the purpose.
- Add the paste of dal in the same mixing bowl as raw bananas.
- Add chopped onion, coriander, salt and ginger to the kebab mixture along with spices.
- Using a potato masher or your fingers mash the mixture to a smooth paste. At this stage you can store the kebab mixture in the fridge as well to be used later.
- With moist hands scoop out the mixture, about the size of a peach, flatten it using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
- While you are shaping the kebabs heat oil over medium heat in a frying pan for shallow frying the kebabs.
- Once the oil is heated, shallow fry the kebabs till they become crisp from outside and light brown in colour. Using kitchen tongs turn them over to cook the other (top) side the same way.
- Transfer Kebabs on a kitchen towel or an oil absorbent paper.
- Serve Kachhe Kele ke Kebab with chutney and onion slices.
Recipe Notes:
- Make sure not to add too much water while boiling dal and banana. Add enough water just to cook them.
- Do not pressure cook both the ingredients for a very long time. A firm texture in banana and dal is required to make the kebab.
- If you are having trouble getting a crisp texture of the kebab, combine a tablespoon of cornstarch with 2 tablespoons of water and dip kebabs in it before frying.
Nutrition
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