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Aloo Bonda, Indian Potato Fritters
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Aloo Bonda – #GlutenFree Potato Fritters

Prep Time1 hr
Cook Time15 mins
Servings: 13 bonda


  • 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.