Crispy Aloo Palak Bondas: Savory Indian Spinach and Potato Fritters
35 minutes
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About Crispy Aloo Palak Bondas: Savory Indian Spinach and Potato Fritters
Experience the delightful explosion of flavors in these crispy Aloo Palak Bondas! These savory Indian fritters combine the earthy goodness of potatoes and spinach with a zesty lemon twist and a touch of chili heat. A perfect blend of textures and tastes, they're irresistible as a snack or appetizer.Each golden-brown bonda is packed with a flavorful potato and spinach filling, encased in a light and crispy chickpea flour batter. The vibrant green color and aromatic spices make them visually appealing and incredibly satisfying. Serve hot with your favorite chutney for an authentic Indian street food experience.Easy to make and endlessly enjoyable, this recipe is a guaranteed crowd-pleaser. Whether you're a seasoned cook or a beginner, you'll master these delicious bondas in no time!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
For the Filling:
- 1 Potato boiled and mashed
- 1/2 cup Spinach finely chopped, fresh
- 1 1/2 tsp Salt or to taste
- 1 tbsp Lemon Juice
- 1 Chili Pepper finely chopped (adjust to your spice preference), green
- 1/2 tsp Garam Masala for added warmth, optional
- 1/4 tsp Turmeric for color and flavor
For the Batter:
- 1/2 cup Gram Flour besan
- 1/2 cup Water or as needed to reach desired batter consistency
- 1/4 tsp Salt
For Frying:
- 2 cup Oil for deep frying, vegetable or canola oil
Instructions
Prepare the Filling
- Combine the mashed potatoes, chopped spinach, salt, lemon juice, green chili, garam masala (if using), and turmeric powder in a bowl. Mix well to combine.
Shape the Bondas
- Roll small portions of the potato-spinach mixture into balls.
Make the Batter
- In a separate bowl, whisk together the chickpea flour, water, and salt until you have a smooth, thick batter – slightly thicker than pancake batter.
Fry the Bondas
- Heat the oil in a deep pan or kadai over medium-high heat. Once hot, dip each potato ball into the batter, ensuring it's fully coated. Carefully drop the coated balls into the hot oil.
Cook and Serve
- Fry the bondas until they are golden brown and crispy, turning occasionally to ensure even cooking. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Aloo Palak Bondas
- For extra flavor, add a pinch of asafoetida (hing) to the filling.
- Don't overcrowd the pan while frying; fry in batches to maintain oil temperature and achieve crispy bondas.
- Adjust the amount of green chili according to your spice preference. You can also add a finely chopped red chili for a different flavor profile.
- For a healthier option, you can shallow fry the bondas instead of deep frying.
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Recipe Nutrition
Calories: 296kcalCarbohydrates: 16gProtein: 2gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1g
divya jain
Articles: 38
3 Comments
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Yum! This recipe is a must-try.
Looks so wonderful! Thanks for posting.
Looks so delectable! Thanks for posting.