Spicy Aloo Bonda

Bonda comes in two main varieties — spicy and sweet — and today we’re making the traditional South Indian spicy version, also known as Potato Bonda or Aloo Bonda.

Begin by cooking 4 to 5 medium-sized potatoes until soft, then peel and mash them thoroughly and keep aside.

In a pan, heat about one and a half tablespoons of oil and add mustard seeds; when they start to splutter, add curry leaves, chopped green chillies, crushed ginger, and crushed garlic, sautéing everything for a few seconds until the raw aroma disappears.

Add finely chopped onions and continue sautéing until they turn soft and lightly golden, then sprinkle in some turmeric powder and mix well.

Now add the mashed potatoes to the mixture and combine everything thoroughly, making sure the masala is evenly mixed; set this aside to cool.

To make the outer batter, mix together one cup of besan (gram flour), a quarter cup of rice flour, a quarter teaspoon of turmeric powder, one teaspoon of chilli powder, a pinch of asafoetida, and salt as needed, then slowly add water and whisk into a smooth, thick batter that will coat the potato balls well.

Heat enough oil in a deep pan for frying, and while the oil heats, shape the prepared potato masala into small lemon-sized balls.

Dip each potato ball into the batter, coat it fully, and gently slide it into the hot oil; fry a few at a time on medium flame until they turn crisp and golden on all sides.

Once fried, remove the bondas from the oil and drain them on paper towels to remove excess oil.

Serve the hot and crispy potato bondas with coconut chutney, tomato chutney, or as a delicious tea-time snack.