Aloo bonda with brown rice

Recipe by
Total Time:
12.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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  • For the potato stuffing:
  • 3 - potatoes (cubed and boiled)
  • 3 - onions (chopped small)
  • 1 - capsicum (chopped small)
  • 2 - green chillies
  • 1/2 tsp - garam masala (optional)
  • 2 tbsp - oil
  • A pinch - turmeric
  • 1 sprig - curry leaves
  • 1/4 tsp - mustard
  • 1/4 tsp - cumin
  • 1/2 tsp - ginger garlic paste
  • Salt to taste
  • For the outer layer
  • 1/2 cup - urad dal
  • 1 cup - brown rice
  • 1/2 cup - powdered beaten rice (coarse)
  • Salt to taste
  • Oil for Deep Frying

How to Make Aloo bonda with brown rice

  • Potato filling:
  • Heat oil in a pan, splutter mustard, cumin, curry leaves, add ginger garlic paste and saute for a min, add onions, salt and green chillies, fry till onions turn to golden colour.
  • Add boiled potatoes, salt, turmeric and mix well and partially mash the potatoes.
  • Add capsicum, mix well, add garam masala and cover the pan and cook for a min.
  • Let the mix cool, make small balls and set aside.
  • Outer Layer (covering)
  • Soak brown rice overnight, urad dal for 2 to 3 hours
  • Grind the urad dal with enough water and salt.
  • Grind the rice and mix with urad dal batter to an idli batter consistency.
  • Mix the beaten rice powder (coarse) with this batter to get a thicker consistency. Add water to adjust the consistency as the batter becomes thick gradually.
  • Heat the oil reduce to medium flame, roll the potato balls in the batter and Deep Fried.
  • Recipe courtesy: Swasthi's Indian Food Blog