Batata Ambado/South Indian Aloo Bonda

batata-ambado1

Batata Ambados/aloo bondas are quick south Indian deep fried spicy potato balls dipped in chickpea batter. They are the perfect snack to have with your evening chai or coffee or to serve at your next party.

Every region in India has their own version of making “batata ambados” as they are called by the Konkani community of Mangalore (in southern India). In northern part of India, aloo bondas (as they are called there) garam masala and other spices are added along with vegetables. In the western part of India, in Maharashtra, they call it batata vadas and normally they are spiced up with garlic and coriander powder and normally used to make an Indian burger called “Vada Pav”.

bonda2

Batata ambado/aloo bonda/batata vada is a simple south Indian version, with no onion or garlic, just some mild spices like hing or asafoetida, chilli powder, turmeric powder and some mustards seeds along with a lentil called urad dal/split black gram. I have added green chillies/jalapenos, ginger and coriander leaves to make it more flavorful and aromatic!!

It is so easy and quick to make; just boil, peel and mash the potatoes (aloo/batata), add jalapenos, ginger and cilantro and spice it up with a seasoning of mustard, urad dal, hing and turmeric in oil. Make small balls of these; dip them in a chickpea batter (made with chickpea flour, rice flour, turmeric, hing and chilli powder) and deep fry to a crispy golden brown color; perfect with a hot cup of chai/tea or coffee!!

Try these at your next party or evening break and enjoy these spicy, aromatic batata ambados with your family and friends!!

Other quick snacks you can try: Instant Sweet Appam, Instant Suji Appe, Biscuit Rotti etc.

Batata Ambados/Spicy south Indian Aloo Bondas
Serves 3
Simple and easy crispy golden brown potato bondas, perfect served hot with a cup of chai/tea or coffee!!
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
367 calories
70 g
0 g
7 g
8 g
1 g
353 g
128 g
3 g
0 g
6 g
Nutrition Facts
Serving Size
353g
Servings
3
Amount Per Serving
Calories 367
Calories from Fat 62
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 128mg
5%
Total Carbohydrates 70g
23%
Dietary Fiber 5g
21%
Sugars 3g
Protein 8g
Vitamin A
6%
Vitamin C
50%
Calcium
5%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the aloo mixture
  1. 4 to 5 medium sized potatoes
  2. 2 green chillies/jalapenos
  3. 1 inch piece ginger
  4. 3 tablespoons chopped coriander leaves
  5. 1 teaspoon mustard seeds
  6. ½ teaspoon urad dal
  7. ¼ teaspoon turmeric powder
  8. ¼ teaspoon hing/asafoetida
  9. Juice of half a lemon
  10. 1 teaspoon oil
  11. Salt to taste
For the besan batter
  1. 1 cup besan
  2. ¼ cup rice flour
  3. ¼ teaspoon turmeric powder
  4. ½ teaspoon red chilli powder
  5. ¼ teaspoon hing/asafoetida
  6. Salt to taste
  7. Oil for deep frying
Preparing the potato mixture
  1. Boil the potatoes in a pressure cooker or pan till well boiled and cooked. Peel and mash well.
  2. In a small saucepan, heat oil. Add mustard seeds. When it starts to crackle, add the urad dal, hing, finely chopped green chillies and grated ginger.
  3. Saute for a few seconds and pour over the potatoes. Add chopped coriander leaves, turmeric powder,lemon juice and salt to taste; mix well.
  4. Make small medium sized balls out of it and keep on a plate.
Preparing the besan batter
  1. In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.
  2. Add water gradually to make a thick batter which can coat the potato balls.
Making the batata ambado
  1. Heat oil for deep frying in a pan or kadai.
  2. Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.
  3. Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil.
  4. Serve hot with coconut chutney, tomato ketchup or coriander chutney!!
  5. Hot, spicy and flavorful batata ambados are perfect as an evening snack with chai or coffee.
Note
  1. The potato stuffing can be varied to suit your taste. You can add vegetables like green peas, carrots, finely chopped beans etc.; just cook them along with the seasonings.
  2. For a different flavor, add sautéed onions along with the other vegetables.
  3. The chickpea batter should be thick enough to coat the potato balls completely. If you find the batter runny, add some chickpea flour and if it is too thick, add some water.
beta
calories
367
fat
7g
protein
8g
carbs
70g
more
Curry and Vanilla http://www.curryandvanilla.com/

 

Step-by-step method:

Preparing the potato mixture:

  • Boil the potatoes in a pressure cooker or pan till well boiled and cooked.  Peel and mash well.

mashed-potatoes

  • In a small saucepan, heat oil.  Add mustard seeds. When it starts to crackle, add the urad dal, hing, green chillies and grated ginger.

bonda-seasoning

  • Fry for a few seconds and pour over the potatoes.  Add chopped coriander leaves, lemon juice, turmeric powder and salt to taste.

added-ingredients

  • Mix well.

mixed-filling

  • Make small medium sized balls out of it and keep on a plate.

potato-filling-balls

Preparing the besan batter:

  • In a small mixing bowl, add the besan, rice flour, turmeric powder, hing, red chilli powder and salt to taste.

besan-batter-ingredients

  • Add water gradually to make a thick batter which can coat the potato balls.

besan-batter

Making the batata ambado:

  • Heat oil for deep frying in a pan or kadai.
  • Once the oil is hot, dip each potato ball into the batter to coat it well and gently lift and drop into the hot oil.

bonda-in-hot-oil

  • Fry batata ambados in hot oil till golden brown, remove and place on paper towel lined plates to drain the excess oil.
  • Serve hot with coconut chutney, tomato ketchup or coriander chutney!!

batata-bonda1

Hot, spicy and flavorful batata ambados are perfect as an evening snack with chai or coffee.

I am sharing this with #FiestaFriday.

3 comments

  1. Maggie says:

    I love Indian food but I don’t know that I’ve ever tried these. They look gorgeous! Fried potatoes are so good and these definitely whet the appetite. Thanks so much for sharing with us at Fiesta Friday.

    • curryandvanilla says:

      Thank you 🙂 Once you have the spices in your pantry, cooking Indian food is a breeze!!! Proud to be part of Fiesta Friday….!!

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