Low Fat Potato Bonda

Discover the irresistible charm of Low Fat Potato Bonda, a healthier twist on the classic South Indian snack that's big on flavor and light on calories. This baked version eliminates deep frying, using an oven and a light olive oil spray to achieve a golden, crispy exterior. Inside, you'll find a perfectly spiced mashed potato filling infused with the aromatic goodness of mustard seeds, cumin, curry leaves, and turmeric. The chickpea flour batter delivers the perfect crunch, while the hint of red chili adds a subtle kick. Ready in just 40 minutes, this guilt-free snack is vegan, gluten-free, and perfect for entertaining or as a wholesome tea-time treat. Pair these savory delights with mint chutney or tomato ketchup for a crowd-pleasing experience!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 3 medium-sized Potatoes
• 2 small Green chilies
• 1 inch Ginger
• 2 tablespoons Coriander leaves
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida
• 10 leaves Curry leaves
• 1 teaspoon Salt
• 1 cup Chickpea flour (Besan)
• 0.5 teaspoon Red chili powder
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 0 Olive oil spray

Directions

Step 1

Boil the potatoes in a pot until they are tender. Peel and mash them in a bowl.

Step 2

Finely chop the green chilies and ginger, and add them to the mashed potatoes.

Step 3

Add coriander leaves, mustard seeds, cumin seeds, turmeric powder, asafoetida, curry leaves, and salt to the potato mixture. Mix well until all ingredients are well incorporated.

Step 4

Divide the potato mixture into equal parts and shape each part into a ball. Set aside.

Step 5

In a separate bowl, prepare the batter by combining chickpea flour, red chili powder, baking soda, and a pinch of salt.

Step 6

Slowly add water to the flour mixture, whisking continuously to form a smooth and thick batter.

Step 7

Preheat an oven to 400°F (200°C) and line a baking tray with parchment paper.

Step 8

Dip each potato ball into the chickpea flour batter, ensuring it is well coated.

Step 9

Place the coated potato balls on the prepared baking tray. Lightly spray them with olive oil spray to help them crisp.

Step 10

Bake the potato bondas in the oven for about 20 minutes or until they turn golden brown, flipping them halfway through for even cooking.

Step 11

Remove from the oven and let them cool for a couple of minutes before serving.

Step 12

Serve hot with mint chutney or tomato ketchup.

Nutrition Facts

Serving size	(966.4g)

Amount per serving	% Daily Value*
Calories	1104.9

Total Fat 11.7g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2836.2mg	0%
Total Carbohydrate 210.0g	0%
Dietary Fiber 29.6g	0%
Total Sugars 22.3g
Protein 45.7g	0%

Vitamin D 0IU	0%
Calcium 235.8mg	0%
Iron 16.7mg	0%
Potassium 4602.0mg	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: 9.3%

Protein: 16.2%

Carbs: 74.5%