Heart-Healthy Potato Bonda
Delight in the guilt-free indulgence of Heart-Healthy Potato Bonda, a lighter, baked twist on the classic Indian street food. Packed with wholesome ingredients like protein-rich chickpea flour, aromatic curry leaves, and vibrant turmeric, this recipe is your go-to for a healthier snack or appetizer. Instead of deep-frying, these flavorful spiced potato balls are baked to golden perfection, ensuring they’re crisp on the outside while staying soft and savory inside. Perfectly seasoned with black salt and garnished with fresh coriander, these bondas pair beautifully with tangy chutneys or cooling yogurt dips. Quick to prepare, versatile, and full of authentic South Indian flavors, this recipe lets you enjoy all the deliciousness of potato bondas without the extra oils or guilt!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 1 medium Onion
- 1 whole Green chili
- 1 inch Ginger
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Mustard seeds
- 1 cup Chickpea flour (besan)
- 0.25 cup Rice flour
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Black salt
- 0.5 teaspoon Salt
- 1 tablespoon Oil
- 0.75 cup Water
- 2 tablespoons Coriander leaves
Instructions
Boil the potatoes with their skins on until they are fork-tender. Allow them to cool, then peel and mash them in a large mixing bowl.
Finely chop the onion, green chili, and ginger. Roughly tear the curry leaves.
In a non-stick pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and let them crackle.
Add the chopped onion, green chili, and ginger to the pan and saute until the onions become translucent.
Stir in the turmeric powder and curry leaves, followed by the mashed potatoes. Mix well until the spices are evenly distributed.
Add salt to the mixture as per taste, and cook for another 2-3 minutes. Remove from heat and allow the mixture to cool slightly.
Once cool, form the potato mixture into small balls (about golf-ball size) and set aside.
In a separate bowl, mix chickpea flour, rice flour, baking soda, black salt, regular salt, and water to form a smooth batter of semi-thick consistency.
Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
Dip each potato ball into the batter, ensuring it's coated well, and place them on the prepared baking sheet.
Bake the bondas in the preheated oven for about 20-25 minutes, or until they are golden brown, flipping them halfway through baking to ensure even cooking.
Garnish the bondas with chopped coriander leaves before serving hot with your choice of chutney or yogurt dip.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 295.8 g | 108% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 31.2 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 5860 mg | 125% | |
*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.
