We’ve never met a deep-fried potato-based snack we didn’t like. Liven up your holiday gathering with these easy-to-make, Indian-spiced appetizers that everyone will love.
Chef David Joseph from Vancouver’s Copper Chimney restaurant shares his recipe for Aloo Bonda, a delicately spiced snack perfect for munching on while sipping a cup of chai or a holiday-inspired cocktail.
Originally from the north of India, Chef Joseph has been cooking for 28 years, and in Canada for 15. Although his dreams included becoming a professional footballer or rockstar, his true calling was that of a chef, and in his early twenties, he began training under Chef Umesh Mahoo at Hotel Oberoi.
This aloo bonda recipe has a special place in Chef David’s heart: when he first moved to Canada in 1998, he made this dish for his friends and family and it has since become a holiday tradition.
4 large potatoes
1 tablespoon chopped ginger
1 tablespoon chopped green chili
1 tablespoon chopped cilantro
2 teaspoon mustard seed
10 curry leaves
2 teaspoon garam masala
2 teaspoon turmeric powder
Salt to taste
2 oz. vegetable oil
For the Batter
2 cups chickpea flour
½ teaspoon cooking soda (baking soda)
½ teaspoon red chilli powder
1 teaspoon chopped cilantro
Salt to taste
- Boil the potatoes until cooked through, drain and mash well. Set aside. In a pan, heat the vegetable oil and season with mustard seed, garam masala, cilantro and curry leaves. Add finely chopped ginger and green chilis. Fry until transparent, then add turmeric and salt.
- Add cooked mashed potatoes and mix well so that the turmeric blends evenly. Stir for 2 minutes, then drizzle in a teaspoon of oil. Transfer to a plate and cool. Make equal sized balls and set aside.
- To make the batter, mix all ingredients in a mixing bowl and add a little water so it is thick enough to coat the potato balls.
- Heat oil in pan (medium heat). Dip the potato balls in the batter and deep fry them approximately one minute per side. They should be golden brown – remove from pan and wipe excess oil off with paper towel.
Copper Chimney Restaurant at 567 Hornby Street in Vancouver