Aloo Bonda

Aloo Bonda

10 mins

30 mins

10 people

These deliciously spicy snacks are made with mashed potato, cashew nuts, ginger, garlic and chillies, then deep-fried in a chickpea-flour batter to crisp golden perfection. Serve these vegan bites with chutney or tomato sauce.


For potato masala:

  • 10 ml (2 tsp) vegetable oil
  • 5 ml (1 tsp) mustard seeds
  • 2.5 ml (1/2 tsp) cumin seeds (jeera)
  • 2.5 ml (1/2 tsp) coriander seeds crushed
  • 1 handful of curry leaves, chopped
  • 6 cashews roughly crushed
  • 1 small onion finely chopped
  • 2.5 cm piece of ginger, finely chopped
  • 1 green chilli finely chopped
  • 2.5 ml (1/2 tsp) Robertsons Turmeric
  • 2.5 ml (1/2 tsp) Robertsons Peri-Peri
  • 1.25 ml (1/4 tsp) Rajah Mild Masala Curry Powder
  • 2 ml salt to taste
  • 355 g (or 3 medium sized potato) boiled, peeled and mashed
  • 30 ml (2 tbsp) coriander leaves finely chopped
  • 15 ml (1 tbsp) lemon juice

For the batter:

  • 250 ml (1 cup) chickpea flour or besan flour
  • 60 ml (1/4 cup) corn flour
  • 1.25 ml (1/4 tsp) Robertsons Peri-Peri
  • 125 ml (1/4 tsp) baking soda
  • 200 ml water
  • 5 ml (1 tsp) vegetable oil (plus extra for deep frying)


  1. First prepare the potato masala. In a large pan, heat the oil and fry the mustard seeds, cumin seeds, coriander seeds and some curry leaves. Be careful not to burn the spices.

  2. Add the crushed cashews and toast until golden brown. Now add the onion, ginger and chilli, and sauté until soft.

  3. Stir in the Robertsons Turmeric, Robertsons Peri-Peri, Rajah Mild Masala Curry Powder and salt, and cook for 1 minute. Stir in the mashed potato, coriander leaves and lemon juice and mix well. Set aside and allow to cool.

  4. To make the batter, combine all the ingredients in a bowl and mix until smooth.

  5. Heat the oil in a pot. Form the potato mixture into balls and dip each one into the prepared batter. Deep fry the balls in the hot oil, in batches, until they are crisp and golden.

  6. Serve hot with tomato sauce or chutney.

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