4 Serves
46 Mins
In a large mixing bowl, combine the spiced potato filling ingredients until well incorporated.
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Vitamin K
226 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
209 µg / 400 µgCalcium
227 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
170 mg / 420 mgPhosphorus
682 mg / 1,250 mgPotassium
1016 mg / 4,700 mgSodium
1144 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
16 g / 28 gSugar
14 g / 50 gSaturated Fat
17 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
53 gAlcohol
0 gIn a separate bowl, whisk together the chickpea flour and spices with water to create a batter with a consistency slightly thinner than pancake batter.
Shape the potato filling into small, lemon-sized balls using your hands.
Heat the vegetable oil in a deep-frying pot or heavy-bottomed pot to approximately 175°C.
Dip each potato ball into the batter, ensuring it is evenly coated, then carefully drop it into the hot oil.
Deep fry the bondas until they turn a uniform golden brown, then remove them using a slotted spoon and drain on paper towels.
Serve the hot Aloo Bonda with mint-coriander chutney and ketchup.
12
g68
g21
g
