(Spiced Potato Balls)

Aloo Bonda: How to Make it Perfect - Making Aloo Bonda


For the stuffing
Potatoes (medium sized) – 3 – 4 nos.
Ginger – ½” piece
Asafoetida – pinch
Green chillies – 3 – 4 nos.
Raw mango powder – 1 tsp.
Coriander powder – 1 tblsp.
Red chilli powder – ½ tsp.
Coriander leaves – 1 tblsp.
Salt – to taste
For the outer covering
Gram flour- 1 cup
Salt – to taste
Oil – 1 tblsp.
Oil – for frying


  1. Boil the potatoes. Remove the peel and mash the potatoes to a pulp. Add chopped ginger, finely chopped green chillies, salt, asafoetida, raw mango powder, coriander powder and chopped corainder leaves. Mix thoroughly.
  2. Make 8 medium sized balls from the above mixture. Keep them aside.
  3. To make the outer covering for the Batata Vara, combine gram flour with salt, 1 tblsp. oil and water to make a thick batter of pouring consistency.
  4. In a kadai, heat the oil for frying on a medium flame.
  5. Dip the spiced potato balls in the gram flour batter. Remove them and place them in the kadai for frying. Deep-fry the Batata Vara till they are golden brown in colour.
  6. Remove the Batata Varas on an absorbent paper to drain off the excess oil. Serve hot.

To serve

Batata Vara are served piping hot with Dharan-ji-Chutney or tomato ketchup for evening tea.

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