Potato Bonda

Potato bonda is a deep-fried tea-time snack made by dipping a potato mixture in gram flour batter. They are slightly crispy from the outside and soft on the inside. These spicy potato bondas are very easy to make and taste great with a cup of hot tea.

Potato bonda

 

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Potato Bonda
Potato bonda is a deep-fried tea-time snack made by dipping a potato mixture in gram flour batter. They are slightly crispy from the outside and soft on the inside. These spicy potato bondas are very easy to make and taste great with a cup of hot tea.
Potato bonda
Course Snacks
Cuisine Indian
Servings
numbers
Ingredients
For Filling
  • 3 cups Potato peel and cut into small cubes
  • 1 cup Onion finely chopped
  • 1 1/2 teaspoons Ginger finely chopped
  • 2 numbers Green chilli finely chopped
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Lime juice
  • 3/4 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry leaf chopped
  • 1/4 cup coriander leaves chopped
  • Salt to taste
  • 1 tablespoon Oil
For Batter
  • 1 cup Gram flour/Besan
  • 1/4 cup Fine rice flour roasted
  • 1/4 teaspoon Chilli powder
  • 1/8 teaspoon asafetida powder
  • 1/8 teaspoon Baking soda
  • Salt to taste
  • 1/2 - 3/4 cup Water
  • Oil For deep frying
Course Snacks
Cuisine Indian
Servings
numbers
Ingredients
For Filling
  • 3 cups Potato peel and cut into small cubes
  • 1 cup Onion finely chopped
  • 1 1/2 teaspoons Ginger finely chopped
  • 2 numbers Green chilli finely chopped
  • 1/4 teaspoon Chilli powder
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Lime juice
  • 3/4 teaspoon Mustard seeds
  • 1/2 teaspoon Cumin seeds
  • 1 sprig Curry leaf chopped
  • 1/4 cup coriander leaves chopped
  • Salt to taste
  • 1 tablespoon Oil
For Batter
  • 1 cup Gram flour/Besan
  • 1/4 cup Fine rice flour roasted
  • 1/4 teaspoon Chilli powder
  • 1/8 teaspoon asafetida powder
  • 1/8 teaspoon Baking soda
  • Salt to taste
  • 1/2 - 3/4 cup Water
  • Oil For deep frying
Potato bonda
Instructions
  1. Cook the potato cubes with the required amount of water and salt. When the potatoes are done, remove them from the heat and drain immediately. Slightly mash the cooked potatoes and set them aside. (Don't make it to a smooth paste)
  2. Heat oil in a large pan and splutter the mustard seeds and cumin seeds. Add onion, ginger, green chillies, and curry leaves, saute until the onion turns golden.
  3. Add chilli powder, turmeric powder, and saute until the raw smell goes.
  4. Add cooked potatoes, lime juice, and coriander leaves. Mix well for a few minutes until the mixture is dry. Remove from heat and let it cool completely.
  5. Make a batter with all the ingredients listed under 'for batter' except oil for deep frying. Set aside the batter for 15 minutes.
  6. Heat oil in a deep pan. Make small balls out of the potato mixture. Dip the balls in the batter and deep fry in medium flame until golden brown.
  7. Do not overcrowd the pan and stir occasionally to ensure even browning. Transfer the bondas to a paper towel to drain excess oil.
  8. Serve hot with chutney or ketchup.
  9. NOTE - You will need about 500 grams of whole potatoes for this recipe.
  10. The better should not be too thick or too runny. It should be of coating consistency.
  11. One cup = 250 ml, one teaspoon = 5 ml.

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