Potato Bonda
Crispy, golden, and bursting with flavor, Potato Bonda is a quintessential South Indian snack that combines hearty mashed potatoes with aromatic spices and a crisp gram flour coating. This easy-to-follow recipe starts with a flavorful potato filling seasoned with mustard seeds, curry leaves, ginger, green chilies, and a hint of turmeric, bringing layers of warmth and spice to every bite. The potato mixture is then rolled into bite-sized balls, dipped in a smooth besan batter, and deep-fried to perfection, creating a crunchy shell that pairs beautifully with the tender and savory filling inside. Ideal for tea-time or festive occasions, Potato Bonda can be served with coconut chutney or tomato ketchup for the ultimate indulgence. Perfectly suited for vegetarians, this crowd-pleasing snack is a must-try recipe if you're looking to elevate your appetizer game.
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Recipe Information
Ingredients
- 4 large Potatoes
- 2 medium Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Ginger
- 10 leaves Curry leaves
- 2 tablespoons Coriander leaves
- 2 tablespoons Oil
- 1 teaspoon Salt
- 1.5 cups Gram flour (besan)
- 2 tablespoons Rice flour
- 0.25 teaspoon Baking soda
- 0.75 cup Water
- 500 ml Oil for deep frying
Instructions
Boil the potatoes until they are fully cooked, allow them to cool, peel, and mash them roughly.
Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
Add asafoetida, chopped green chilies, finely chopped ginger, and curry leaves to the pan. Saute for about 1 minute.
Add turmeric powder and the mashed potatoes to the pan. Mix well to combine all the ingredients.
Add salt to taste, and mix in chopped coriander leaves. Remove the mixture from heat and allow it to cool.
Once cool enough to handle, divide the potato mixture into small equal portions and shape each portion into balls. Set aside.
In a mixing bowl, combine gram flour, rice flour, salt, and baking soda. Gradually add water to make a smooth batter of medium consistency.
Heat the oil for deep frying in a deep pan over medium heat.
Dip each potato ball into the batter, ensuring it's completely coated, and carefully place it into the hot oil.
Fry several bondas at a time, taking care not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.
Remove the bondas with a slotted spoon and drain on paper towels to remove excess oil.
Serve hot with coconut chutney or tomato ketchup.
Nutrition Facts
Calories |
6232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.1 g | 695% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2449 mg | 106% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 27.1 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 5367 mg | 114% | |
*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.
