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Prep time: 30 - 35 minutes

Cook time: 10 - 15 minutes

Serves: 4 as a snack 

 What you need:

Spiced Yogurt:

  • 250g yoghurt, lactose free or goats milk, sheeps milk, 

  • 1Tbsp coriander chutney (available from Indian/Asian grocers)

  • ¼ bunch of coriander, finely chopped

  • small handful of parsley, finely chopped 

  • juice of half a lemon

Tuna and Potato Mixture

  • 2 Tbsp coconut oil

  • 1 med brown onion, finely chopped

  • 1& ½ tsp yellow mustard seeds

  • Pinch of Asofitida

  • A few grinds of white pepper

  • 2&1/2 cm piece of ginger, finely grated 

  • 2 green chillies, finely chopped

  • 2cm piece of fresh turmeric, grated

  • 400g potatoes, Dutch creams, steamed with skin on  

  • ½ tsp Celtic sea salt

  • 3 x 95g cans of Sirena Smoke Infused Oil tuna, drained 


  • ½ cup of Besan flour (can be known as chickpea or gram flour)

  • ½ cup teff ivory flour

  • 1Tbsp rice flour

  • ½tsp Celtic sea salt

  • ½tsp baking powder

  • ½tsp chilli powder

  • a big pinch of salt

  • 1 cup water

Oil to fry:

  • Neutral flavoured oil to fry, cottonseed, vegetable, rice bran – to a 7-8cm level in high-sided pan, wok or deep fryer. 

To Serve:

  • 2 lemon or lime, cut into cheeks

  • ¼ bunch coriander leaves


To make Low FODMAP:

  • Use lactose free or greek yoghurt

  • Avoid coriander chutney’s with high FODMAP ingredients i.e onion or garlic

  • Omit onions and use the green part of spring onions

  • Omit besan flour and increase rice or teff flours


Step 1: Combine with the yoghurt, coriander chutney, fresh herbs and a squeeze of juice from half a lemon. Set aside.

Step 2: In a med saucepan heat the coconut oil then add the onion, mustard seed and asoefitida. Fry gently over a medium heat until the seeds begin to splutter. Add the pepper, ginger, green chilli, turmeric and cook gently until the onions soften, about 2-3 minutes. 


Step 3: Break up the potatoes with your hands and add the broken potatoes and salt to the onion and spice mix and combine well. 


Step 4: Finally gently flake the tinned tuna and mix well but don’t turn it to mush. Form into golf size `Bonda` and set aside. 


Step 5: To make the batter, combine all dry ingredients in a mixing bowl. Add the water bit by bit and mix well.

Step 6: Heat the oil to 175-180C.


Step 7: One by one, dip the potato tuna balls into the batter and fry a few at a time in the hot oil until golden brown, this will take 2-3 minutes.  Drain on paper towel.


Step 8: Serve immediately with fresh coriander, coriander yoghurt and lemon on the side.