Recipe
Aloo bonda: crisp potato-stuffed fritters
Golden chickpea-flour fritters with a warmly spiced potato and pea filling—made for chai time.
Editorially reviewed. This retained recipe has been checked for complete ingredients, clear steps, timings and servings. It is not labelled as personally kitchen-tested.
- Prep
- 25m
- Cook
- 20m
- Serves
- 10 bondas
Ingredients
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Method
- Heat 1 tablespoon oil and pop the mustard seeds. Add ginger, chilli, curry leaves and turmeric, then stir in peas and potato. Season, fold through coriander and cool.
- Shape the cooled potato filling into 10 small balls.
- Whisk besan, water, a pinch of salt and baking soda into a thick, smooth batter that coats the back of a spoon.
- Heat oil to medium. Dip each potato ball in batter and fry in batches until deep golden and crisp. Drain briefly and serve hot with chutney.
For a crisp fry
Keep the oil at a steady medium heat. If it is too hot, the outside browns before the batter cooks; too cool, and the bondas absorb oil. Test with a small drop of batter first—it should rise gently and bubble.