← Back to Search Results
frying Asian, Indian
Aloo Bonda Potato Dumplings

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

These dumplings are from the Maharashtra state in India, where people love very spicy foods. Though they are often eaten for breakfast, I usually ate Aloo Bonda as an after-school snack while I was living with my family in Nagpur in western India. Made from spiced mashed potatoes that are formed into balls and dipped into chickpea flour batter and then fried, Aloo Bondas are amazing served with Tomato Chutney or ketchup. In Mumbai, you get them as street food smashed between two slices of bread with hot green chile and garlic chutney. Nandini, a dear friend from southern India and now a consummate New Yorker, makes Aloo Bondas in advance and freezes them. She microwaves them alongside a glass of water to keep them moist.

Yield: Makes 20 dumplings

Ingredients

For the Filling:

  • 2 pounds (about 5 medium) red potatoes, peeled and quartered
  • ½ teaspoon turmeric
  • 1 tablespoon plus 1½ teaspoons kosher salt
  • 1½ tablespoons canola oil
  • 2 teaspoons mustard seeds
  • 24 curry leaves
  • 3 to 6 dried red chiles, coarsely crushed
  • A 1-inch piece fresh ginger, peeled and minced
  • 1 small jalapeno (cored and seeded if you prefer a milder flavor), finely diced
  • Juice of one lime

For the Batter:

  • 4 cups canola oil, for frying
  • 1 cup chickpea flour (besan)
  • ¼ to ½ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ¼ teaspoon asafetida (optional)
  • ½ cup water

Directions


© 2007 Suvir Saran

Note from Cookstr's Editors

Nutritional information is based on 20 servings and does not include Tomato Chutney. For nutritional information on Tomato Chutney, please see link above.

 

Nutritional Information

Nutrients per serving (% daily value)

455kcal (23%)
10mg (1%)
11mg (18%)
2mcg RAE (0%)
271mg
21mg
2g
1g
2g
12g
0mg (0%)
646mg (27%)
3g (17%)
45g (69%)
1mg (4%)
 
 

Explore Cookbooks on Cookstr

gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
american-masala American Masala
by Suvir Saran
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
spice Spice
by Ana Sortun
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?