Aloo Bonda Recipe

Aloo Bonda is an Indian snack with roots in street food culture, known for its comforting warmth and delightful flavors. This savory snack features a soft, spiced mashed potato filling encased in a crispy, chickpea flour batter. It combines the earthy taste of spices like turmeric and cumin with the satisfying texture of fried batter. Perfect for a snacking or as an appetizer!

Ingredients

Fryer

Canola oil, as needed.

Potato Filling

2 lbs. Russet potatoes, peeled and boiled
1 medium onion, finely chopped
1/2 cup green peas (frozen or fresh)
1 tsp. cumin seeds
1 tsp. ground turmeric
1/2 tsp. chili powder (adjust to taste)
2 tbsp. vegetable oil
Salt to taste
2 tbsp. cilantro, finely chopped

Batter

1 cup garbanzo bean flour (chickpea)
2 tbsp. rice flour
1/4 tsp. baking soda
1/2 tsp. salt
Water as needed to make a smooth batter

Instructions

Potato Filling

Mash the boiled potatoes roughly and set aside.

Heat oil in a pan, add cumin seeds. Once they start to sputter, add onions and sauté until they turn translucent.

Add turmeric, chili powder, and salt. Mix well.

Add green peas, cook until soft.

Combine the sautéed mixture with mashed potatoes and cilantro. Adjust salt if necessary.

Once cooled, form into golf-sized balls.

Batter

In a bowl, mix chickpea flour, rice flour, baking soda, and salt.

Gradually add water to form a smooth, lump-free batter, similar in consistency to pancake batter.

Fry Aloo Bonda

Heat oil in a deep sauce pan over medium heat or a small deep fryer.

Dip each potato ball into the batter, ensuring it's evenly coated.

Carefully drop the coated balls into the hot oil. Fry until golden brown on all sides.

Remove with a slotted spoon and drain on paper towels.



Best served hot with a side of tangy tamarind chutney. Altneratively, you can server with a side of ketchup.