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: 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
- ½ cup (75 g) onions, chopped
- 1 green chile, chopped
- ¼ tsp (1.25 ml) + ¾ tsp (3.75 ml) red chili powder, divided
- Salt, to taste
- 1 cup (92 g) chickpea flour
- ¼ tsp (1.25 ml) turmeric powder
- Vegetable oil, as needed
Directions
- Mix mashed potatoes, chopped onions, chopped green chile, ¼ tsp (1.25 ml) chili powder, and salt. Make small balls of the mixture and set aside.
- Mix chickpea flour, remaining ¾ tsp (3.75 ml) chili powder, turmeric, and salt. Add enough water to make a thick batter.
- Heat enough vegetable oil in a deep frying pan to cover the potato balls.
- Coat each ball with batter and drop in the hot oil.
- When oil starts bubbling, reduce heat and deep-fry balls until light brown.
Copyright © 1993—2024 World Trade Press. All rights reserved.