Aloo Bonda – #GlutenFree Potato Fritters

Last Updated on December 14, 2020 by Chef Mireille

This is another of the wonderful street food fritters you can get on the streets of Mangalore in the South Indian state of Karnataka. Indian style fritters are the perfect indulgence for those on a #glutenfree diet. While American style fritters are generally made with all purpose flour, Indian fritters are generally made with chickpea flour, making them naturally #glutenfree.

For more Mangalore delicacies, do check my posts for Badekai Podi & Goli Baje.

Aloo Bonda

(adapted from Udupi Recipes)

Filling Ingredients:

• 3 potatoes, about 18 oz.
• 3 finely chopped green chillies
• 2″ piece of ginger, finely chopped
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 2 teaspoons oil
• 1 teaspoon brown mustard seed
• 1 teaspoon urad dal (split and hulled black lentils)
• 1 teaspoons chana dal (yellow split peas)
• 2 strands of curry leaves, coarsely chopped
• oil, for frying

Batter Ingredients:

• 1 1/2 cups chickpea flour (besan)
• 3/4 teaspoon cumin seed
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground turmeric

Cook the potatoes in a pot of boiling water until tender. Peel and mash the potatoes and place in a bowl.

Add chillies, ginger, turmeric, salt and lemon juice to potatoes. Mix to combine.

In a skillet, heat oil. Add mustard seeds. After 1 minute when they’ve started popping, add urad dal and chana dal. Fry until golden brown. Add curry leaves and fry for 1 more minute.

Add to potato mixture and stir to combine. Place in refrigerator for a few minutes while you get the batter together.

In a large bowl, combine chickpea flour, cumin seed, baking soda, salt and turmeric. Stir to combine. Add enough water to make a thick batter (I used 3/4 cup) and stir well.

Take potato mixture from refrigerator and form into 13 even sized balls.

Heat a deep skillet with enough oil for deep frying.

Dip each potato ball into the chickpea batter, making sure it is well coated on all sides. Place in the hot oil and fry until golden brown on all sides. Drain on paper towels.

Serve with your favorite chutney.

Soft spiced up mashed potato filling inside a crispy exterior make this the perfect #partyfood snack!

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Aloo Bonda – #GlutenFree Potato Fritters

Prep Time1 hour hr

Cook Time15 minutes mins

Servings: 13 bonda

1x2x3x

Ingredients

• Filling Ingredients:
• •3 potatoes about 18 oz.
• •3 finely chopped green chillies
• •2" piece of ginger finely chopped
• •2 tablespoons finely chopped cilantro
• •1/2 teaspoon ground turmeric
• •1 teaspoon salt
• •1 teaspoon lemon juice
• •2 teaspoons oil
• •1 teaspoon brown mustard seed
• •1 teaspoon urad dal split and hulled black lentils
• •1 teaspoons chana dal yellow split peas
• •2 strands of curry leaves coarsely chopped
• •oil for frying
• Batter Ingredients:
• •1 1/2 cups chickpea flour besan
• •3/4 teaspoon cumin seed
• •1/2 teaspoon baking soda
• •1/2 teaspoon salt
• •1/2 teaspoon ground turmeric

Instructions

• Cook the potatoes in a pot of boiling water until tender. Peel and mash the potatoes and place in a bowl.
• Add chillies, ginger, turmeric, salt and lemon juice to potatoes. Mix to combine.
• In a skillet, heat oil. Add mustard seeds. After 1 minute when they've started popping, add urad dal and chana dal. Fry until golden brown. Add curry leaves and fry for 1 more minute.
• Add to potato mixture and stir to combine. Place in refrigerator for a few minutes while you get the batter together.
• In a large bowl, combine chickpea flour, cumin seed, baking soda, salt and turmeric. Stir to combine. Add enough water to make a thick batter (I used 3/4 cup) and stir well.
• Take potato mixture from refrigerator and form into 13 even sized balls.
• Heat a deep skillet with enough oil for deep frying.
• Dip each potato ball into the chickpea batter, making sure it is well coated on all sides. Place in the hot oil and fry until golden brown on all sides. Drain on paper towels.
• Serve with your favorite chutney.

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