Aloo Bonda (Spiced Potato Balls in Gram Flour Batter)
Golden, crisp fried balls of spiced mashed potato with mustard seeds and curry leaves. A teatime favourite and gluten free.
- Time50 min
- LevelMedium
- Costabout £1.32 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 15 minutes until tender. Drain well, return to the hot pan for a minute to steam dry, then mash roughly.
15 min - 2
Heat the tablespoon of oil in a frying pan over a medium heat. Add the mustard seeds and curry leaves and cook until the seeds pop, about 30 seconds. Add the onion, ginger and green chillies and cook for 5 minutes.
5 min - 3
Stir in 0.5 teaspoon turmeric and the salt, then mix everything into the mash with the coriander and lemon juice. Cool for 10 minutes.
10 min - 4
Roll into 12 smooth balls the size of a golf ball. Chill for 10 minutes so they hold their shape.
10 min - 5
Whisk the gram flour, rice flour, turmeric, chilli powder, bicarbonate of soda and salt with the cold water into a smooth, thick batter that coats a spoon.
- 6
Heat the frying oil to 180C. Dip each ball in the batter, let the excess drip off and lower in. Fry 4 at a time for 4 to 5 minutes, turning, until crisp and golden.
5 min - 7
Drain on kitchen paper and serve hot with coconut or mint and coriander chutney.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
