Recipe

Aloo bonda: crisp potato-stuffed fritters

Name: Aloo bonda: crisp potato-stuffed fritters
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10 bondas
Ingredients: 3 medium potatoes, boiled and roughly mashed; 1 tablespoon oil; ½ teaspoon mustard seeds; 1 teaspoon grated ginger; 1 green chilli, finely chopped, optional; 8 curry leaves; ½ teaspoon turmeric; ½ cup peas; Coriander and salt, to taste; 1 cup besan (chickpea flour); ¾ cup water; ¼ teaspoon baking soda; Oil, for frying

Golden chickpea-flour fritters with a warmly spiced potato and pea filling—made for chai time.

Prep: 25m
Cook: 20m
Serves: 10 bondas

Golden aloo bonda potato fritters with green chutney

Ingredients

3 medium potatoes, boiled and roughly mashed
1 tablespoon oil
½ teaspoon mustard seeds
1 teaspoon grated ginger
1 green chilli, finely chopped, optional
8 curry leaves
½ teaspoon turmeric
½ cup peas
Coriander and salt, to taste
1 cup besan (chickpea flour)
¾ cup water
¼ teaspoon baking soda
Oil, for frying

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.