Low Sodium Potato Bonda
Indulge guilt-free with this Low Sodium Potato Bonda, a crispy and flavorful Indian street food snack that's perfect for mindful eaters. This recipe transforms traditional potato bonda into a low-sodium delight, featuring mashed potatoes, optional green peas, and a medley of spices like turmeric, red chili powder, and garam masala to create a fragrant filling. Wrapped in a light chickpea flour batter laced with asafoetida and cumin seeds, each bonda is fried to golden perfection, delivering a crunchy exterior and a soft, spiced interior. Perfectly suited for those watching their salt intake, this recipe is easy to prepare in under an hour and best served piping hot with coconut chutney or any low-sodium condiment. Whether you’re hosting a party or craving a wholesome snack, this Low Sodium Potato Bonda combines taste and health in every bite!
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Recipe Information
Ingredients
- 3 medium Potatoes
- 0.5 cup Green peas (optional)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Ginger, grated
- 1 unit Green chili, finely chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 cup Besan (chickpea flour)
- 0.25 teaspoon Asafoetida
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 0.5 teaspoon Black pepper
- 1 teaspoon Cumin seeds
- 2 cups Canola oil (for frying)
Instructions
Boil the potatoes until tender, then peel and mash them in a large bowl.
If using green peas, cook them in boiling water for about 5 minutes, then drain and add to the mashed potatoes.
Add turmeric powder, red chili powder, garam masala, grated ginger, chopped green chili, and chopped coriander leaves to the potato mixture. Mix well until all ingredients are evenly combined.
In a separate bowl, prepare the batter by combining besan, asafoetida, baking soda, and black pepper. Gradually add water and whisk to form a smooth, lump-free batter.
Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
Take a small portion of the potato mixture, shape it into a ball, then dip it into the besan batter, ensuring it's fully coated.
Carefully drop the batter-coated potato ball into the hot oil. Fry a few bondas at a time, ensuring not to overcrowd the pan.
Fry the bondas until they are golden brown and crispy on all sides, approximately 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve the Low Sodium Potato Bonda hot, accompanied by coconut chutney or a low-sodium sauce of your choice.
Nutrition Facts
Calories |
5341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.9 g | 619% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 26.8 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 4735 mg | 101% | |
*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.
