Ala bonda

Ala bonda

Sri Lankan Flavours
Craig Wood


Quantity Ingredient
2 tablespoons yellow split peas
1 cup water
3 potatoes, peeled and cut into 1 cm cubes
4 cups water, or enough to cover potatoes
1 teaspoon salt
4 tablespoons oil
1 teaspoon mustard seeds
6 curry leaves
1 onion, finely chopped
1 teaspoon ginger, crushed
1 teaspoon garlic, crushed
1 green chilli, chopped
1/2 teaspoon salt
1/2 teaspoon ground turmeric
oil, for deep-frying


Quantity Ingredient
100g chickpea flour
50g rice flour
1/4 teaspoon sweet paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt
3/4 cup water


  1. Soak lentils for 4 hours. Drain and place lentils in a pot with 1 cup water and boil for 5 minutes. Drain and set aside.
  2. In a pot over medium heat put potatoes, water and salt to cover, and boil until the potatoes are just cooked – only about 5 minutes as the potatoes need to be firm. Drain and set aside.
  3. Heat oil in a pan over medium heat. Add the mustard seeds and cook for 10 seconds, until they pop up. Add the curry leaves and lentils and cook until lightly browned – about 30 seconds. Add onion, ginger, garlic, green chilli, salt and turmeric. Stir through and cook for 30 seconds. Add potatoes, stir through and remove from heat.
  4. Make a batter: place all dry ingredients in a bowl and mix. Make a well in the centre and add enough water to make a thick, dripping batter.
  5. Take enough of the potato filling to make a mound slightly bigger than a golf ball. Dip it in the batter (you might like to use a fork to dip the ball into the batter and then remove it). Let the ball drip, but don’t shake off any ‘excess’ batter. Once it has just stopped dripping, drop in hot oil and deep-fry for 5 minutes, or until golden brown. Once fried, place on a plate in a hot oven until the whole batch is cooked.
  6. Serve warm with a sweet chilli dipping sauce or a sambol.
Sri Lankan Flavours
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
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