Alu Bonda (Masala Potato Balls) (V) from Easy Indian Vegetarian

By Erin Brown
Related Categories: Cookbook Confidential

“A great snack, these alu bondas are a delight. Alu bonda is another name for alu vada. Vada is what these potato fritters are called in Mumbai and bonda is what they are called in Madhya Pradesh, where I grew up. Whatever you choose to call them, I would recommend you try to make these and enjoy them with some Coriander and Ginger Chutney or Onion and Garlic Chutney.” Chetna Makan, author of Easy Indian Vegetarian

Sunflower oil, for deep-frying

Sea salt flakes, to garnish

Coriander and Ginger Chutney (see page 172 of Easy Indian Vegetarian) or Onion and Garlic Chutney (see page 176 of Easy Indian Vegetarian), to serve

For the potato filling

4 medium potatoes, boiled and mashed

½ teaspoon salt

½ teaspoon chilli powder

½ teaspoon chaat masala

½ teaspoon ground cumin

10g (¼oz) fresh dill, chopped

10g (¼oz) fresh coriander, chopped

1 red onion, finely chopped

For the batter

150g (51/2oz) gram flour (besan), sieved

½ teaspoon salt

½ teaspoon ground turmeric

½ teaspoon chilli powder

175ml (6fl oz) water

To prepare the potato filling, put the mashed potatoes into a bowl, add the rest of the filling ingredients and mix well. Divide into 16 equal portions, then form the portions into balls and flatten them.

Put all the ingredients for the batter in a separate bowl and mix until smooth.

Heat enough oil for deep-frying in a large, deep pan to 170°C (340°F) or until a cube of bread browns in 25 seconds when dropped into the oil. When the oil is hot enough, dip the potato bonda into the batter and carefully lower into the hot oil (you will need to do this in batches so the temperature of the oil doesn’t reduce too much). Cook for 3–4 minutes, turning halfway through, until golden and crispy. Remove with a slotted spoon to drain on kitchen paper. Sprinkle with sea salt flakes and serve hot with your choice of chutney.