Aloo Bonda (Indian Potato Fritter Appetizer & Date Sauce)

Written by on in Appetizers & Dips, Ethnic Dishes

Years ago my good friend Prem, shared this appetizer recipe with me. She served this at every party and it was always a huge hit. It’s basically a breaded potato ball, deep fried and served with an amazing date sauce.

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Aloo Bonda (Indian Potato Fritter Appetizer & Date Sauce)

Recipe by Diane BeckerCourse: Uncategorized
Servings

4

servings

Ingredients

  • Date Sauce

  • 4 ounces pitted dates

  • 2 ounces fresh ginger, peeled and sliced like match sticks

  • 1 small unripe mango, peeled and thinly sliced

  • 6 Tablespoons currants or raisins

  • 2 Tablespoons finely chopped almonds

  • ¾ cup water

  • ¾ cup sugar

  • 1/4 teaspoons salt

  • 1 teaspoon red chili powder (Indian kind)

  • Filling

  • 1 pound potatoes, peeled, boiled and mashed

  • 1 onion, peeled and finely chopped

  • 2 sprigs coriander, chopped

  • 1 inch piece fresh ginger, peeled and finely chopped

  • 1 to 2 green chili peppers, chopped

  • 1 Tablespoon lemon juice

  • Fresh ground pepper to taste

  • Salt to taste ( I start with 1 teaspoon)

  • 2 teaspoons dried mango powder

  • Batter

  • 1 cup chick pea flour

  • Dash of salt

  • Pinch of baking powder

  • ¼ teaspoon Indian chili powder

  • 2/3 water

  • Vegetable Oil for deep frying

Directions

  • Prepare the date sauce by placing the dates, ginger, mango, currants or raisins, almonds and water in a saucepan and cook for 8 minutes,Add the sugar, salt and chili powder and simmer for 15 minutes. Remove from fire and cool completely.
  • Boil the potatoes until done. Drain and rinse in cold water. Peel the potatoes and when cool enough to handle, mash with a fork.
  • Add the chopped onions, coriander, ginger, chili peppers, lemon juice, salt, pepper and mango powder. Mix well and set aside.
  • In a separate bowl, prepare the batter by mixing the chick pea flour, salt, baking powder, chili powder and water until smooth.
  • Pour vegetable oil in a deep pan and heat to about 375 degrees or until a drop of water sprinkled in the oil sizzles.
  • Working with the potato mixture, roll into balls about the size of a walnut. Dip each ball into the prepared batter and gently lower into the hot oil. (Do not overcrowd). Deep fry until golden brown. Remove from oil and rest on paper towels.
  • Serve with the date sauce.
  • May be served room temperature or reheated in the oven.

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