Gluten-Free Potato Bonda
Indulge in the irresistible crunch of *Gluten-Free Potato Bonda*, a flavorful twist on a classic Indian snack that's both satisfying and allergy-friendly. Perfectly spiced mashed potatoes infused with green chilies, ginger, and aromatic curry leaves are shaped into bite-sized balls and coated in a golden chickpea and rice flour batter. This gluten-free recipe guarantees a crispy exterior with a soft, savory filling, making it an ideal appetizer or tea-time treat. Ready in just an hour, these potato bondas are deep-fried to perfection and pair beautifully with your favorite chutney or dipping sauce. Whether you're serving them at a party or indulging in a cozy snack, these gluten-free delights promise to be crowd-pleasers while catering to dietary needs.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1.5 cups Chickpea flour (Besan)
- 2 tablespoons Rice flour
- 2 pieces Green chilies
- 1 inch piece Ginger
- 0.25 cup Coriander leaves
- 10 leaves Curry leaves
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida (Hing)
- 0.5 teaspoon Red chili powder
- 2 teaspoons Salt
- 0.25 teaspoon Baking soda
- 2 cups Oil
- 1 cup Water
Instructions
Boil the potatoes until tender. Once cooked, peel and mash them while they are still warm. Set aside.
Finely chop the green chilies, ginger, and coriander leaves. Heat a tablespoon of oil in a pan, add mustard seeds, and allow them to splutter.
Add chopped green chilies, ginger, curry leaves, and sauté for a minute. Add turmeric powder, asafoetida, and salt. Stir well.
Add the mashed potatoes to the pan and mix until the potatoes are coated with the spice mix. Switch off the heat and add chopped coriander leaves. Allow the mixture to cool.
Divide the potato mixture into equal portions and shape them into balls. Set aside.
In a mixing bowl, add chickpea flour, rice flour, red chili powder, remaining salt, and baking soda. Gradually add water to the bowl while mixing to create a smooth and thick batter.
Heat oil in a deep frying pan over medium heat.
Dip each potato ball into the chickpea batter, ensuring it is well coated, then gently drop it into the hot oil.
Fry the potato bondas until they turn golden brown and crispy on all sides. Remove them using a slotted spoon and drain excess oil on paper towels.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
5555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 463.5 g | 594% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5252 mg | 228% | |
| Total Carbohydrate | 304.4 g | 111% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 31.8 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 268 mg | 21% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 6191 mg | 132% | |
*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.
