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Aloo (Potato) Bonda Masala

Aloo (Potato) Bonda Masala

  • Author: Chef Tony Reed
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x



Potato Masala:


  • 1 cup, Chickpea Flour
  • 1/4 cup, Corn flour
  • 1/4 teaspoon, Spiceology Turmeric, ground
  • Salt to taste
  • 1/4 teaspoon, Kashmiri red chili powder (or 3:1 Paprika:Cayenne)
  • 1/4 teaspoon, Ajwain seeds
  • Water, as required
  • 1 teaspoon, Mustard Oil
  • 1/4 teaspoon, Baking Soda
  • 1 quart, Fry Oil (peanut oil)


  1. Bring mustard oil to temperature in sauté pan. Sauté chopped onions, ginger and chili.
  2. Add cumin, coriander.
  3. Add cashews and roast to golden.
  4. Add in turmeric, chili powder, garam masala powder and salt, and sauté.
  5. Fold in the mashed potato and mix well (you don’t want to see any white mashed potatoes).
  6. Additionally, add in coriander leaves and lemon juice.
  7. With a 2 oz ice cream scooper, scoop the aloo (potato) and place on a sheet tray.
  8. Once it’s all on the sheet tray place the aloo in the freezer long enough to set (around 20 minutes).
  9. In a sauce pan (or wok) bring fry oil to temperature (375 degrees F).
  10. Prepare the batter – you want the batter to be like pancake batter consistency.
  11. Remove the aloo balls from freezer and dip into batter one at a time.
  12. Fry until the they turn golden and crisp.
  13. Serve aloo bonda along with mint chutney.