This is a popular South Indian snack, served and loved in tiffin centres, restaurants and as a street snack. I grew up eating a snack loved by all Kenyans, which we called Potato Bhajias, similar in that it is made with chilli fried potatoes in batter. For all my lovely Kenyan readers I will post a recipe for authentic Kenya style (including a little trick to get them super crunchy) but for now Aloo bonda.
This recipe is made with mashed potatoes (or vegetables). I have made it two ways – one in the way described dipped in a chick-pea flour batter and deep fried, and not dipped in batter but lightly fried as we fry a fishcake or a potato fritter. We made these at Cookery School recently and it was easy and fun to do! Not to mention how lovely it was!!! Served with East African Style Chappatis and Kofta Kebabs they made a fab evening dinner.
3 potatoes, peeled, boiled and mashed
½ cup of peas
2 spring onions
½ tsp mild chilli powder
Oil for frying
1 tsp turmeric powder
1 tsp Garam Masala
A pinch of salt
2 tsp mustard seeds
2 tsp cumin seeds
Chopped, fresh coriander
Lightly fry the cumin and mustard seeds in a little oil then add the turmeric powder, salt and mashed potatoes. Mix in the peas and spring onions.
Add the chopped coriander to it. After cooling, roll the mix into balls.
Put a cup of Gram flour (chick-pea flour) into a bowl and add ½ tsp turmeric powder, salt and ½ tsp chilli powder. Pour a little water into this and mix, if you need more water add a little more and then mix. Make sure it is not too thick nor too loose.
Dip each ball into the batter and deep fry them until they turn golden brown.