Low Fat Potato Bonda
Indulge in the guilt-free pleasure of Low Fat Potato Bonda, a healthier twist on the classic Indian snack! This baked version swaps deep-frying for a light olive oil spray, reducing excess oil while keeping all the delicious flavors intact. Made with tender mashed potatoes, aromatic spices like mustard seeds, cumin, and turmeric, plus a zesty kick from green chilies and ginger, each bonda is coated in a chickpea flour batter for a crisp, golden finish. Perfectly spiced and naturally gluten-free, these potato bondas bake to perfection in just 20 minutes, making them ideal for entertaining or as a comfort food treat. Serve them hot with mint chutney or tomato ketchup for an irresistible low-fat snack that'll delight your taste buds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 2 small Green chilies
- 1 inch Ginger
- 2 tablespoons Coriander leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Asafoetida
- 10 leaves Curry leaves
- 1 teaspoon Salt
- 1 cup Chickpea flour (Besan)
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- Olive oil spray
Instructions
Boil the potatoes in a pot until they are tender. Peel and mash them in a bowl.
Finely chop the green chilies and ginger, and add them to the mashed potatoes.
Add coriander leaves, mustard seeds, cumin seeds, turmeric powder, asafoetida, curry leaves, and salt to the potato mixture. Mix well until all ingredients are well incorporated.
Divide the potato mixture into equal parts and shape each part into a ball. Set aside.
In a separate bowl, prepare the batter by combining chickpea flour, red chili powder, baking soda, and a pinch of salt.
Slowly add water to the flour mixture, whisking continuously to form a smooth and thick batter.
Preheat an oven to 400°F (200°C) and line a baking tray with parchment paper.
Dip each potato ball into the chickpea flour batter, ensuring it is well coated.
Place the coated potato balls on the prepared baking tray. Lightly spray them with olive oil spray to help them crisp.
Bake the potato bondas in the oven for about 20 minutes or until they turn golden brown, flipping them halfway through for even cooking.
Remove from the oven and let them cool for a couple of minutes before serving.
Serve hot with mint chutney or tomato ketchup.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2836 mg | 123% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 22.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4602 mg | 98% | |
*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.
