Keema Aloo Bonda (Potato-Minced Meat Fritters) is a spicy and flavourful deep fried Indian snack made with gram flour and minced meat–potatoes mixture. This gluten free Indian street food is crispy on the outside and deliciously spiced on the inside. Makes a perfect tea time snacks.
Hello my lovely friends!!
If you follow me on instagram, you will know that I have collaborated with my fellow blogger friends to create something delicious for Ramadan.
And this is my contribution to #ramadhanfoodunites. If you wish you can click the link and check out all the amazing recipes everyone sharing there.
Now back to this popular Indian street food potato bonda/batata vada. Oops!! Aloo bonda with a spicy twist. Calling all meat lovers. This is something you will definitely enjoy.
Yes, I have added spicy minced meat to the aloo bonda which makes it even more tempting and delicious.
What ingredients are used to make Minced meat Potato Bonda?
- Minced lamb/beef/chicken
- Potatoes Boiled
- Green Peas ( I have used frozen peas)
- Green chillies
- Coriander leaves
- Chilli powder
- Turmeric powder
- Coriander powder
- Cumin powder
- Garam Masala powder
- Kasoori methi
- Lime juice
- Gram flour/ Chickpea flour/Besan
Firstly I prepared the flavourful keema curry then to that I added boiled potatoes to it. Mix everything until it comes together. Make a ping pong sized ball with the mixture. Dip it in the thick batter and deep fry it until crispy and golden brown.
Here are few tea time snacks that you can try.
Keema Aloo Bonda Recipe
Keema Aloo Bonda Recipe | Potato Minced Meat Fritters
- large thick bottomed pan
- deep frying pan
- 250 gms Minced meat (lamb/mutton/beef)
- 2 medium Onions Chopped
- 2-3 Green chillies chopped
- 2 tsp Ginger-garlic paste
- 1/2 cup Green Peas
- 1/2 tsp Turmeric powder
- 1 tsp Chilli powder
- 1/2 tsp Cumin powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala powder (I used Bengali garam masala, but you can use store bought too)
- 1 tsp Kasoori methi leaves(dried fenugreek leaves)
- 1 tsp Lime juice
- Salt as per taste
- 2 tbsp Veg/Sunflower Oil (to make the keema)
- 2 large Potatoes Boiled
- 125 grams Gram flour/ Besan/ Chickpea flour
- 1/2 tspp Chilli powder
- 1/4 tsp Turmeric powder
- pinch Baking Soda
- 1/2 tsp Salt
- Enough Veg/Sunflower Oil for deep frying
- Heat 2 tbsp oil in a large kadhai/pan on medium high heat, when hot and chopped onions, and fry until translucent.
- Add the ginger-garlic paste and chopped chillies and sauté for 2-3 minutes or until the raw smell disappears.
- Toss in the minced lamb/mutton/beef and sauté until the meat turns brown.
- Next add chilli powder, turmeric powder, cumin and coriander powder and salt. Mix everything well and sauté for a minute or two.
- Now add the green peas and mix. Add 1/2 cup of water and cover and cook the minced meat on medium low heat until the the mince is cooked through and dry.
- Add the garam masala powder, kasoori methi, lime juice and give a nice stir. Cook for another minute.
- Add the boiled and mashed potatoes along with the coriander leaves and mix everything well and continue cooking for 2-3 minutes on low flame.
- Take it off the heat and let it cool slightly.
To make the Bonda
- Heat oil on medium heat in a frying pan enough to deep fry the bonda.
- Meanwhile make ping pong sized ball with the keema aloo mixture and keep it on a plate.
- Now add water to the besan/chickpea flour a little at a time to make a thick flowy batter.
- Now dip the keema aloo balls in the batter and slowly drop it in the oil.
- Fry until it is crisp and golden brown on all sides.
- Serve it immediately with tamarind sauce or green chutney along with some tea.
I hope you enjoy this delicious Keema Aloo Bonda as much as we do!