India Aloo Bonda (Fried Savory Balls)
Aloo bonda, a favorite in Mumbai, are deep-fried balls of potatoes and chickpea flour batter. Serve hot with tamarind, coconut, or coriander chutney as an appetizer or snack. Recipe Servings: Serves 4
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (500 g) potatoes, mashed
- 1 cup (92 g) chickpea flour
- 1/2 cup (75 g) onions, chopped
- 1 green chile, chopped
- 1 tsp (5 ml) red chili powder
- 1/4 tsp (1.25 ml) turmeric powder
- Vegetable oil, as needed
- Salt to taste
Directions
- Mix mashed potatoes, chopped onions, chopped green chile, 1/4 tsp (1.25 ml) chili powder, and salt. Make small balls of the mixture and set aside. Mix chickpea flour, chili powder, turmeric, and salt. Add enough water to make a thick batter. Heat enough oil in a deep frying pan to cover the bondas. Coat each potato ball with batter. When oil starts bubbling, reduce heat and deep-fry bonda until light brown.
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