Potato Balls (Aloo Bondas) Recipe - Makes 12

Potato Balls (Aloo Bondas) Recipe


Ingredients

3 medium potatoes, peeled and quartered
1 tablespoon (15ml) vegetable cooking oil
1 teaspoon (5ml) cumin seeds
1/4 teaspoon (1ml) asafoetida
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1ml) ground turmeric
1/2 teaspoon (2.5ml) chaat masala
1/2 teaspoon (2.5ml) chilli powder
1 cup (190g or 6 1/2 oz) chickpea (besan) flour
Oil for deep frying


Method

Carefully put the potatoes into a medium saucepan of boiling water, gently boil until the potatoes are cooked (15-20 minutes), drain, mash the potatoes and set aside
Heat the vegetable oil in a large heavy-bottomed saucepan over a medium to high heat
Add the cumin seeds and asafoetida and stir-fry for 60 seconds
Add the mashed potato and mix well
Sprinkle in the salt, ground turmeric, chaat masala and chilli powder, mix really well, tip the contents of the saucepan into a bowl and set aside to cool a little
Put the chickpea flour into a bowl and mix with a little water to make a thick, smooth batter
Divide the potato mixture into 12 equals parts and roll each part into a ball
Preheat the oven to 150C (300F)
Heat the oil for deep frying to 190C (375F) in a medium to large saucepan
Deep fry 4 of the potato balls until golden (4-5 minutes), turning the balls a couple of times so that they cook evenly, remove the cooked potato balls and pat with kitchen paper towels (to remove the excess oil) and put the cooked potato balls in the oven to keep warm
Cook all of the potato balls in the same way
Serve hot with chutney


Recipe submitted by M Vaidyan on 18 June 2017

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