Aloo Bonda or Aloo Chop/Aloo Chaap is a deep fried, crispy, savoury appetiser made with spicy potato mix and coated with chickpea flour (“Besan” in Hindi) batter. For all my friends, Aloo is the Hindi name for Potato, and Bonda in colloquial Hindi could be designated as Fritter. This potato fritter is also packaged as the famous “Vada Pav” in Mumbai/Western India, with the pav (bun/bread). Last but not the least, this potato fritter is known as “Aloo Chaap/Aloo Chop” in Kolkata/Eastern India.
I know deep fried is not good but what could I do 🙂 Winter is on full swing and that is really driving my craving for fried savouries / fritters – come on , let’s follow the key principle of enjoying in moderation 🙂 and cherish this winter sinfully in the Indian way by indulging in all the different types of fried items !!
So, it all started with my darling husband requesting his favourite Aloo Chaap this Sunday morning for his breakfast. By the way, he prefers calling “Aloo Chaap” due to his Eastern India upbringing. He is my real critic when it comes to his set of favourites (e.g., Aloo Chaap, Rasgulla, Churma, Kalakand, Milkcake) but a gentle peck on my cheeks sealed my recipe for good ☺️.
The ingredients for making Aloo Bonda/Aloo Chop are :
For Filling :
1. Potato : 4 (big)
2. Green Chilli : 2 (finely chopped)
3. Onion : 1 (finely chopped)
4. Ginger : 1/2 tsp (finely chopped)
5. Red Chilli Powder : 1 tsp
6. Turmeric Powder : 1/2 tsp
7. Garam masala : 1/4 tsp
8. Dried Mango powder : 1/4 tsp
9. Fresh Coriander leaves : 2 Tbsp (finely chopped)
10. Cumin seeds (jeera) : 1/2 tsp
11. Mustard seeds (rye) : 1/2 tsp
12. Asafoetida (hing) : a pinch
13. Oil : 1 Tbsp + deep frying
For Batter :
1. Chickpea Flour (Gram flour/Besan) : 1 cup
2. Red Chilli Powder : 1/4 tsp
3. Turmeric Powder : 2 pinch
4. Salt : to taste
5. Baking soda : a pinch
Method for making the Filling :
Firstly boil the potatoes. Peel / mash them and keep them aside.
Heat oil in a pan; temper with asafoetida, cumin seeds, and mustard seeds. Add chopped onions and sauté till they become translucent. Then add green chillies and sauté for another minute. Now add mashed potatoes, salt, red chilli powder, turmeric powder, dried mango powder, and garam masala; mix well and sauté for another 2 minutes. Switch off the flame, add fresh coriander leaves and mix well. Allow the mix to cool down.
Make equal size of round balls from the mixture; you will get around 12 round balls with this recipe. Keep these aside. Your filling of Aloo Bonda / Aloo Chop is ready !
Method for making the Batter :
Take a big bowl and add chickpea flour, salt, red chilli powder, turmeric powder, and baking soda. Mix well and gradually add enough water to make a good batter (neither too thick nor too thin). Allow it to rest for 10 minutes.
Finally, the Method for making Aloo Bonda / Aloo Chaap :
Heat oil in a pan on the medium flame. Take one round ball of potato mix filling, dip it into the chickpea flour batter for a minute, coat it evenly and then deep fry it in the oil till it becomes golden from all sides. Continue the process for rest of the filling/round balls. Your delicious Aloo Bonda’s / Aloo Chop’s are ready to be eaten !
Insider Tips / Finer Points :
- You may adjust spices according to your taste buds.
- You may also use curry leaves for tempering.
- You may omit onions; it will not really affect the taste of the Aloo Bonda/Aloo Chaap.
- The key points for the perfect Aloo Bonda/Aloo Chop is the right consistency of batter and, frying on the medium flame with flipping in between.
- You may add rice flour (2 Tbsp) into the batter for more crispiness.
For Vada Pav : Take buns and cut horizontally with one side attach; spread coriander chutney on it and place one Aloo Bonda/Aloo Chaap in between. Your own Mumbai Vada Pav is ready to be enjoyed with a fried green chilli and/or a cup of warm tea !