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| Alternative names | Aloo chop/Aloo Bonda |
|---|---|
| Place of origin | India |
| Region or state | South India |
| Serving temperature | Hot |
| Main ingredients | Gram flour batter,potato (or other vegetables) |
Bonda is a deep-friedSouth Indian potato snack[1][2] that has various sweet and savory versions in different regions. The most common isaloo bonda (potatobonda), and other region-specific variations include potato replaced with sweet potato,tapioca, grated pineapple, green peas,paneer, or other ingredients including rice.
A recipe for bonda (asparika) is mentioned inManasollasa, a 12th-century Sanskrit encyclopedia compiled bySomeshvara III, who ruled from present-dayKarnataka.[3]
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The process of making a spicy bonda involves making a potato filling that is dipped ingram flour batter and deep-fried.
Bonda has a sweet and a spicy variant.
Some regional variants inKerala replace the potato withtapioca (tapiocabonda) or sweet potato and some onion, hard-boiled egg (mutta Bonda),masala, minced meat and other ingredients.
InTamil Nadu,bonda is made fromblack gram (ulundu) batter.
InAndhra Pradesh, it is known asbondalu orpoornalu.
Vegetablebonda is a dish ofUdupi cuisine where fresh green peas and other finely chopped vegetables like French beans, carrots and coriander leaves are used as filling.[4]Goli baje (also known as Mangalorebonda orMangalore bajji) is another variant from Karnataka. Thisbonda, however, is made frommaida flour (refined flour).
