Aloo Bonda is a popular breakfast and evening dish prepared throughout Karnataka and TamilNadu. The dish is enjoyed with Sambhar and coconut chutney during breakfast and during evening it is had with chutneys. The dish is mild in terms of spices and has a lump of potato which is coated with gram flour and then fried.


Boiled potatoes -300 gm, Corn oil-4tbsp, Mustard seeds-1tbsp, Curry leaves – 1 sprig, Onion Sliced – 50 gm, Tomatoes Sliced – 75Gms, Chop ginger – 1 Tbsp, Fennel seeds crushed- 1tsp, Turmeric – 1tsp, Chopped coriander-2tbsp, Ghee Amul -2 tbsp, To taste -Salt

Gram Flour -250 Gms, Turmeric-1.5 tsp, Salt- to taste, Chopped coriander -3 Gms, Water – 1 cup, Cooking Soda-1/4 tsp

1-Deskin the boiled potatoes and crush it.
2-In a hot pan add oil, then add mustard seed and curry leaves and let it splutter.
3-Add the onions and sauté till it becomes translucent. Add the tomatoes and keep stirring till the tomatoes are cooked.
4- Add the potatoes, ginger, fennel and turmeric and mix well.
5-Season it with salt and coriander and add a dash of ghee before removing it off the flame.
6- Cool the mixture .Make gallettes weighing 35 Gms and refrigerate for an hour.
7-Dip the mixture in batter and fry them on moderate heat stirring regularly as to give an even color.
8-Remove on kitchen paper to absorb extra oil.


1-In a mixing bowl add gram flour, turmeric, salt, chopped coriander, Cooking soda and water.
2 Whisk it well to make a thick batter. Ensure the batter does not have any lumps.