Dairy-Free Potato Bonda
Dive into the irresistible flavors of Dairy-Free Potato Bonda, a crispy, golden treat that's perfect for snacking or entertaining! This traditional South Indian recipe features spiced mashed potatoes seasoned with aromatic curry leaves, mustard seeds, and green chilies, encased in a batter made from chickpea flour. The batter, lightened with a touch of baking soda, ensures that every bite is delightfully crunchy on the outside while revealing a soft, flavorful center. Ideal for those avoiding dairy, these potato bondas are deep-fried to perfection and pair beautifully with your favorite chutney or dipping sauce. Ready in under an hour, this gluten-free and vegan snack is a crowd-pleaser that showcases vibrant spices and simple ingredients!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 small Green chili
- 1 inch piece Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 2 tablespoons Cilantro
- 1.5 cups Chickpea flour (besan)
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 1 liter Oil for deep frying
Instructions
Boil the potatoes until soft and let them cool. Once cooled, peel and mash them in a bowl until smooth.
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them pop.
Add cumin seeds, chopped green chilies, grated ginger, curry leaves, turmeric powder, and red chili powder. Saute for a minute until fragrant.
Add the mashed potatoes and salt, and mix thoroughly with the seasoning. Cook for another 2-3 minutes. Remove from heat and let the mixture cool.
Once cooled, add chopped cilantro and mix well. Shape the potato mixture into small balls, approximately the size of a golf ball.
In a separate bowl, combine chickpea flour, baking soda, and a pinch of salt. Gradually add water to the flour mixture, stirring to create a smooth batter.
Heat oil for deep frying in a deep, heavy-bottomed pan. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.
Dip each potato ball into the chickpea batter, ensuring it is fully coated, and carefully drop it into the hot oil.
Fry the bondas in batches, turning occasionally until they are golden brown and crispy on all sides. This should take about 4-5 minutes per batch.
Remove the bondas from the oil and drain them on paper towels to remove excess oil.
Serve the dairy-free potato bonda hot, with your favorite chutney or sauce.
Nutrition Facts
Calories |
9660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 963.0 g | 1235% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 236.4 g | 86% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 26.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4301 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
