Baked Aloo Bonda
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Masala potato balls dipped in besan batter — classic bonda, finished in the oven or air-fryer for less oil.
Aloo bonda is a South Indian snack of spiced mashed potato dipped in a besan batter and fried. This baked version uses the air fryer or oven and still gives a crisp outside. It goes well with coconut chutney.
Ingredients
How to Make It
Temper onion-chilli; mix into potato; shape balls.
Dip in seasoned besan batter.
Air-fry/bake until golden; or shallow-fry if preferred.
Nutrition per serving
* Approximate values per serving
Health Benefits
Same bonda comfort with far less frying oil when baked. Pair with mint chutney, not more fried snacks.
The potato filling carries the flavour from onion, chilli and curry leaves. A thick besan coating crisps up with a little oil.
Pro Tips
- →Batter should coat, not drown.
- →Preheat air-fryer.
- →Serve hot.
- →Cool the filling fully before shaping.
- →Make the batter thick so it coats the balls evenly.
- →Brush or spray with oil and turn once during cooking.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Besan (chickpea flour): about 387 kcal; Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add peas to filling.
- 2Moongdal bonda base.
- 3Fry them instead if you want the traditional version.
Frequently Asked Questions
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