aloo bonda

Vrat Ka Aaloo Bonda || Potato Bomb

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Vrat Ka Aaloo Bonda- The recipe of Vrat ka aaloo bonda is very similar to the popular bonda of Maharashtra. I am using singhara atta instead of gram flour. This bonda recipe is perfect for fasting.

Potato bomb!!!! I gave Aaloo bonda this unusual name because it is round in shape, very tasty and spicy bombs just melts in your mouth.  Very popular Indian street food, mostly serve with special Indian bread called pav.

What Is Singhara Atta? Why we use it?

Singhara, also known as water caltrop or water chestnut, is a fruit that grows underwater. It is usually a winter fruit, however, its by-products – especially the flour – are available round the year.

Health Benefits

Water Chestnut fruits are dried and ground to make flour. The nutrient-dense flour can be used to make various dishes if given a chance. Not only does it tastes amazing but is also replete with healthful properties. In fact, singhara atta is very good for those who are trying to lose weight and facing water retention. Basically, chestnuts, Singhara flour is rich in potassium content and low in sodium content, which is said to help water retention in the body.

Finally, I would like to suggest you few more recipes from my blog

Vrat Ka Aaloo Bonda || Potato Bomb

Recipe by MINAL SHARMACourse: SnacksCuisine: IndianDifficulty: Easy


Prep time


Cooking time



Aaloo bonda is a most popular snack in india. these are potato fritters with gram flour covering. This snack is best goes with a cup of tea.


  • Potatoes – 250 gms

  • Green chilli- 2-3

  • Ginger -1/2 inch

  • Green coriander – 1/2 cup

  • Rock salt as required

  • Black pepper – 1/4 tsp

  • Singhade ka atta-1/2 cup

  • Oil for frying


  • Boil, peel and mash potatoes. Add all the ingredients except singhade ka atta. Mix well and make around 7 balls out of it.
  • Make a paste of singhade ka atta and add salt and pepper to it. 
  • Heat oil in a wok. Dip balls in a paste properly and deep fry in medium flame.
  • Take it out and serve hot with green chutney.

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