Aloo Bonda
Tips
This is a great dish for entertaining because you can prepare the potato mixture well in advance. Roll it into balls and keep them covered in the fridge until it's time to dip them in the batter and deep fry them.
These deliciously spicy snacks are made with mashed potato, cashew nuts, ginger, garlic and chillies, then deep-fried in a chickpea-flour batter to crisp golden perfection. Serve these vegan bites with chutney or tomato sauce.
Feeds
10Person
Preparation time
40Min.
easy
Ingredients
- For potato masala:
- 10 ml (2 tsp) vegetable oil
- 5 ml (1 tsp) mustard seeds
- 2.5 ml (1/2 tsp) cumin seeds (jeera)
- 2.5 ml (1/2 tsp) coriander seeds crushed
- 1 handful of curry leaves, chopped
- 6 cashews roughly crushed
- 1 small onion finely chopped
- 2.5 cm piece of ginger, finely chopped
- 1 green chilli finely chopped
- 2.5 ml (1/2 tsp) Robertsons Turmeric
- 2.5 ml (1/2 tsp) Robertsons Peri-Peri
- 1.25 ml (1/4 tsp) Rajah Mild Masala Curry Powder
- 2 ml salt to taste
- 355 g (or 3 medium sized potato) boiled, peeled and mashed
- 30 ml (2 tbsp) coriander leaves finely chopped
- 15 ml (1 tbsp) lemon juice
- For the batter:
- 250 ml (1 cup) chickpea flour or besan flour
- 60 ml (1/4 cup) corn flour
- 1.25 ml (1/4 tsp) Robertsons Peri-Peri
- 125 ml (1/4 tsp) baking soda
- 200 ml water
- 5 ml (1 tsp) vegetable oil (plus extra for deep frying)
Preparation method
Nutrition
- Vegan
- Vegetarian
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