Dairy-Free Potato Bonda

Crispy, golden, and bursting with flavor, Dairy-Free Potato Bonda is the ultimate plant-based snack that promises to impress! This South Indian-inspired delicacy features a spiced potato filling infused with aromatic mustard seeds, earthy turmeric, vibrant curry leaves, and zesty green chilies, all encased in a gluten-free chickpea flour batter. Deep-fried to perfection, these savory potato fritters are not only completely dairy-free but also rich in bold spices and textures, making them a satisfying treat for vegans and vegetarians alike. Perfectly portable and easy to make, these bondas are ideal for parties, tea-time snacks, or as a hearty appetizer, especially when served with tangy chutneys or dipping sauces. Bring a taste of authentic Indian street food to your table with this quick and irresistible recipe!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 2 tablespoons Oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 2 small Green chili
• 1 inch piece Ginger
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 10 leaves Curry leaves
• 1 teaspoon Salt
• 2 tablespoons Cilantro
• 1.5 cups Chickpea flour (besan)
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 1 liter Oil for deep frying

Directions

Step 1

Boil the potatoes until soft and let them cool. Once cooled, peel and mash them in a bowl until smooth.

Step 2

Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them pop.

Step 3

Add cumin seeds, chopped green chilies, grated ginger, curry leaves, turmeric powder, and red chili powder. Saute for a minute until fragrant.

Step 4

Add the mashed potatoes and salt, and mix thoroughly with the seasoning. Cook for another 2-3 minutes. Remove from heat and let the mixture cool.

Step 5

Once cooled, add chopped cilantro and mix well. Shape the potato mixture into small balls, approximately the size of a golf ball.

Step 6

In a separate bowl, combine chickpea flour, baking soda, and a pinch of salt. Gradually add water to the flour mixture, stirring to create a smooth batter.

Step 7

Heat oil for deep frying in a deep, heavy-bottomed pan. To check if the oil is hot enough, drop a small amount of batter into the oil. If it sizzles and rises to the surface immediately, the oil is ready.

Step 8

Dip each potato ball into the chickpea batter, ensuring it is fully coated, and carefully drop it into the hot oil.

Step 9

Fry the bondas in batches, turning occasionally until they are golden brown and crispy on all sides. This should take about 4-5 minutes per batch.

Step 10

Remove the bondas from the oil and drain them on paper towels to remove excess oil.

Step 11

Serve the dairy-free potato bonda hot, with your favorite chutney or sauce.

Nutrition Facts

Serving size	(2165.9g)

Amount per serving	% Daily Value*
Calories	9820.6

Total Fat 953.9g	0%
Saturated Fat 131.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 2896.8mg	0%
Total Carbohydrate 288.8g	0%
Dietary Fiber 40.9g	0%
Total Sugars 31.4g
Protein 64.7g	0%

Vitamin D 0IU	0%
Calcium 291.3mg	0%
Iron 21.8mg	0%
Potassium 6213.1mg	0%

*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.

Source of Calories

Fat: 85.9%

Protein: 2.6%

Carbs: 11.6%