Aloo bonda

Where I come from in Leicestershire you will find these spicy snacks on sale in most Indian cafes and bakeries.

A.k.a Potato bombs, they range in heat from damn hot to blow your head off.

You can find Besan flour (also known as gram flour) in most major supermarkets and Asian stores

I have toned the recipe down a little but they are still pretty kick-ass so be warned.

ALOO BONDA
(Spicy potato balls)

INGREDIENTS:

2 tablespoons oil
½ teaspoon each cumin and mustard seeds
1 green chilli, finely chopped
Salt to taste
1 teaspoon each ginger and garlic, finely chopped
100 g onions, finely chopped
¼ teaspoon turmeric
15 g coriander leaves, chopped
2 tablspoons lemon juice
450 g potatoes, boiled and peeled and roughly mashed
200 g besan flour
1 teaspoon cayenne Pepper
¼ teaspoon bicarbonate of soda
oil for deep frying

METHOD:

Heat the oil in a large frying pan. Add mustard seeds and when they start to crackle, add the cumin seeds, chilli, salt, ginger and garlic and fry for a few seconds.

Add the onions and turmeric to the pan and when the onions start to turn brown stir in the coriander leaves, lemon juice and potatoes. Mix well, turn off the heat and leave the mixture to cool.

Shape into small balls, cover and set aside.

Mix the flour, salt, cayenne and bicarbonate of soda with enough water to make a  thickish batter that will coat the back of a spoon.

Heat the oil for deep frying over a medium heat.

When the oil is hot, dip the potato balls into the batter and carefully drop in the oil. Fry, turning regularly, until golden brown.

Drain on paper towels and serve hot or cold.