Bombai Bonda in an Appe Pan

Bombai bonda, or aloo bonda, is the classic tea time snack in Bangalore. A potato filling with onion, ginger, green chilli, curry leaves, mint and peas is coated in a besan batter.

Instead of deep frying, I cooked them in an appe pan with a teaspoon of oil each. They come out golden and crisp with far less oil.

Bombai Bonda

Quick Details
Makes: about 20 bondas
Time: about 45 minutes
Diet: Vegetarian

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Course Snack

Cuisine South Indian

Ingredients

  

For the filling

• 6 potatoes boiled, peeled and mashed
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 3 onions medium, finely chopped
• 2 inch ginger finely chopped
• 4 green chillies spicy, chopped
• 1 teaspoon hing
• 3 sprigs curry leaves
• 1/4 teaspoon turmeric
• 2 tablespoons mint chopped
• 1/2 cup peas
• 1 tablespoon ghee
• salt to taste
• coriander chopped

For the batter

• 3/4 cup besan gram flour
• 2 tablespoons oil hot
• 1 teaspoon red chilli powder
• 1 teaspoon hing
• salt to taste
• water added in parts

To cook

• 1 teaspoon oil per bonda

Instructions

 

• Cook the potatoes. Pressure cook the potatoes for 1 whistle, then lower the heat and cook for 6 minutes. Peel and mash.
• Make the filling. Heat the oil in a kadai and add the mustard seeds. Add the onions, ginger and green chillies, then the hing, curry leaves, turmeric, mint and salt. Add the peas and mashed potatoes and mix well. Add the ghee, check the salt and garnish with coriander.
• Make the batter. Mix the besan with the hot oil, chilli powder, hing and salt. Add water in parts to make a thick batter that coats the filling well.
• Shape. Roll tablespoon sized balls of the filling and dip them in the batter.
• Cook. Heat an appe pan and add 1 teaspoon of oil to each cavity. Add the bondas, flip, add a little oil on top and cook until golden brown.
• Serve. Serve hot with chutney.

Video

Keyword Bombai Bonda, Aloo Bonda, Appe Pan Snack, Tea Time Snack

Tips for the Best Bombai Bonda

• Keep the batter thick so it coats the filling well.
• Roll the filling into tablespoon sized balls so they fit the appe pan.
• Add a little hot oil to the besan. It makes the coating crisp.
• Flip and add a little oil on top so both sides brown evenly.

Storage

The potato filling keeps in the fridge for a day. Bondas are best eaten hot.

Frequently Asked Questions

Can I deep fry these?
Yes. Deep fry in hot oil until golden.

What do I serve them with?
Coconut chutney or green chutney and a hot cup of chai.

Make these with your evening chai and tell me how they turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.