Aloo Bonda & Vankaya Bajjilu - Andhra Telugu Recipes - Indian Vegetarian Food

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Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014

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Recipe Text


    For Batter:

    • Gram Flour – 250gms
    • Maida – 50gms
    • Salt to Taste (1/4tsp+1/8tsp)
    • Baking Soda – 1/4tsp
    • Water – As Required (325gms)
    • Oil - 2Tbsps (To Mix with Flours)
    • Oil – For Frying Bondas

    For Curry:

    • Potatoes – 750gms
    • Green Chilies 11
    • Ginger – Small Piece
    • Cumin Seeds – 1/4tsp
    • Mustard Seeds – 1/4tsp
    • Asafoetida – A Pinch
    • Curry Leaves – Few
    • Chopped Coriander Leaves – 1Tbsp
    • Turmeric Powder – 1/4tsp
    • Salt – To Taste
    • Oil – 21Tbsps

    (Online Conversion utility to convert Gms to Cups & Temperatures etc)


    Wash potatoes and place them in a bowl. Add water till all the potatoes are submerged in water. Place this bowl in pressure cooker and cook the potatoes. After first whistle lower the flame and cook the potatoes for 10 to 12 minutes. When the pressure cooker cools down remove the bowl and peel the potatoes. Grind green chilies and ginger to a coarse paste in a mixer grinder. Finely chop the curry leaves.



    Heat a pan and add oil to it. When oil is hot add mustard seeds and asafoetida and fry for few seconds. Then add cumin seeds, chopped curry leaves, ginger green chili paste, turmeric powder and salt. Mix & fry the seasoning well. Then add boiled & peeled potatoes and mix mashing with the ladle. Add chopped coriander leaves and mix again. The curry is ready to make bondas. Spread the curry in a plate to cool.


    Take gram flour, maida and salt into a mixing bowl and mix well with fingers. Add oil and rub with fingers to incorporate the oil into the flour. Add water slowly and mix to prepare batter of coating consistency. Make a smooth batter. Batter should be of coating consistency—when finger dipped in the batter & removed, batter should coat the finger evenly. Keep this batter aside for 30 minutes.

    Making Aloo Bondas:

    Heat a pan and add sufficient oil to fry the bondas. Spread a paper napkin in a plate and keep it ready. After frying the bondas remove them on to this paper napkin to soak excess oil.  Just before frying add baking soda to the prepared batter and mix well. See that there are no lumps in the batter.

    Wet fingers and take a portion of the curry into the palm. Form a ball of the taken curry portion. Similarly make balls from the prepared curry. Drop a ball into the batter and coat it evenly. Then carefully drop the batter coated curry ball into the oil and fry on medium heat. Turn the bondas and fry till they are evenly fried. Fry till the bondas turn golden in color. Then take out the bondas from oil with a slotted ladle and place them on the paper napkin which will soak the excess oil. Similarly fry all the bondas.  Serve hot with any chutney or ketchup.

    Vankaya Bajjilu (Brinjal Fritters):

    To the leftover batter add some red chili powder, salt, cumin seeds, chopped coriander and mix well.

    Take a brinjal (Chutney Variety) and wash it. Slice the brinjal into even thickness pieces. Add the brinjal slices to the batter and coat them well with the batter. Now carefully drop the batter coated brinjal pieces into the hot oil and fry on medium heat. Turn and fry till the bajias are golden in color. Drain the bajias on to a paper napkin to soak excess oil. Serve hot with any chutney or ketchup.

    Points To Remember:

    Use salt and chilies according to taste.

    As soon as the pressure cooker cools down, remove the boiled potatoes from the cooker and drain all the water. If the boiled potatoes are kept for long time in the water they were cooked, they absorb some water and become mushy. So drain the water as soon as they are cooked.

    Cool the potato curry completely before making bondas.

    Make a smooth batter without any lumps. Just before frying bondas add baking soda and then mix thoroughly. 

    To prepare curry balls first wet your palm with water—this will give a smooth textured ball. Observe and learn the technique of dropping the bondas in oil to avoid tear drop shaped batter droplets. Do not forget to drink two glasses of buttermilk after eating any fried things. Buttermilk eases the uneasiness caused after eating fried things. Eat limitedly and enjoy good health.

    Enjoy !!!!!!!!!!!!!!

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    Our Earlier discussions on the Blog
    Your Earlier comments on the Blog
    Anonymous said...

    hi gayatri garu
    mi site chala bagundi
    miku chala thanks inta manchi vantalu chupinchi nanduku pls can u host me how to do bondalu
    thank u 

    June 10, 2009 4:29 AM

    Anonymous said...

    Hello Gayatri Garu
    My name is Neeharika.Presently i am living in U.S with my husband .I came across your blog through google.
    Your blog is very awesome.Your way of explaining is amazing.You are explaining in such a way that a beginner in cokking can understand very easily.I became a big fan of your recipes.I made 2-3 recipes from your site.They turned out good.Now i became a regular visitor of your site.Now i want to try all your recipes.If i get any questions i will give you a mail.Daily i am visiting your site for new updates.
    My brother-in-law recently came to U.S for a project.I told him about your site.Now he is following your recipes.
    My mother-in-law also follows your recipe.
    I am interested to present my recipes in your blog.But the problem is i have 3 months old baby.You can understand how the situation would be with a baby.So it will take some time to present recipes in your blog.

    You are doing great job.With your blog you are helping many people like me to improve their cooking skills.


    June 6, 2009 5:41 AMBlogger

    Anonymous said...

    Good Day Gayatri garu,
    Hi I am Sangeeta (Cleveland,Ohio) in USA. I saw your Website and its really good and it helped me a lot and i felt as if i am in India only for that wonderful experience i really thank you a lot.
    Thanking you
    Sangeeta Teegala
    Thu, Jan 29, 2009 at 1:49 AM
    AnonymousAnonymous said...

    great job gayatri. i love to cook and i like the way you speak in the back ground bringing serenity to the cooking.

    keep up the good work.


    January 30, 2009 6:07 AM

    Anonymous said...

    gayatri garu mee vantalu chala baga unnai.maaku chala baga nachai.meeru vantala gurinchi chala baga explain chestunnaru.inka meeru ilage maaku vantalu gurinchi cheppandi.

    Renuka Devi 
    Sat, Jan 31, 2009 at 11:30 PM

    Anonymous said...


    your website makes the people to learn how to cook easily and the site is well designed but it gives better appearence if few of unneccessary ads are removed.

    July 23, 2010 11:20 AM
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