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.

aloo ginger

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.

 

Aloo Bonda

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

 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

 

Enjoy!

 

Copper Chimney Restaurant at 567 Hornby Street in Vancouver