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.
  • CourseSnacks
  • CuisineIndian
For Filling
  • 3cups Potatopeel and cut into small cubes
  • 1cup Onionfinely chopped
  • 1 1/2teaspoons Gingerfinely chopped
  • 2numbers Green chillifinely chopped
  • 1/4teaspoon Chilli powder
  • 1/4teaspoon Turmeric powder
  • 1teaspoon Lime juice
  • 3/4teaspoon Mustard seeds
  • 1/2teaspoon Cumin seeds
  • 1sprig Curry leafchopped
  • 1/4cup coriander leaveschopped
  • Saltto taste
  • 1tablespoon Oil
For Batter
  • 1cup Gram flour/Besan
  • 1/4cup Fine rice flourroasted
  • 1/4teaspoon Chilli powder
  • 1/8teaspoon asafetida powder
  • 1/8teaspoon Baking soda
  • Saltto taste
  • 1/2 – 3/4cup Water
  • OilFor deep frying
  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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