Low Sodium Potato Bonda

Delight in the irresistible flavors of Low Sodium Potato Bonda, a healthier twist on the beloved South Indian street food! Perfect for those watching their sodium intake, this recipe packs a flavorful punch with a blend of aromatic spices like turmeric, garam masala, and asafoetida. Each golden, crispy bonda features a hearty filling of mashed potatoes, optional green peas, and vibrant coriander, all wrapped in a light, gluten-free chickpea batter. Fried to perfection, these savory delights are ideal for snacking or as an appetizer. Serve them hot with coconut chutney or a low-sodium dipping sauce for a satisfying, guilt-free treat. With simple ingredients and easy-to-follow steps, this low-sodium recipe balances health and indulgence, making it a must-try for crispy snack lovers!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 0.5 cup Green peas (optional)
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Ginger, grated
• 1 unit Green chili, finely chopped
• 2 tablespoons Fresh coriander leaves, chopped
• 1 cup Besan (chickpea flour)
• 0.25 teaspoon Asafoetida
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 0.5 teaspoon Black pepper
• 1 teaspoon Cumin seeds
• 2 cups Canola oil (for frying)

Directions

Step 1

Boil the potatoes until tender, then peel and mash them in a large bowl.

Step 2

If using green peas, cook them in boiling water for about 5 minutes, then drain and add to the mashed potatoes.

Step 3

Add turmeric powder, red chili powder, garam masala, grated ginger, chopped green chili, and chopped coriander leaves to the potato mixture. Mix well until all ingredients are evenly combined.

Step 4

In a separate bowl, prepare the batter by combining besan, asafoetida, baking soda, and black pepper. Gradually add water and whisk to form a smooth, lump-free batter.

Step 5

Heat oil in a deep frying pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

Step 6

Take a small portion of the potato mixture, shape it into a ball, then dip it into the besan batter, ensuring it's fully coated.

Step 7

Carefully drop the batter-coated potato ball into the hot oil. Fry a few bondas at a time, ensuring not to overcrowd the pan.

Step 8

Fry the bondas until they are golden brown and crispy on all sides, approximately 3-4 minutes per batch. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Step 9

Serve the Low Sodium Potato Bonda hot, accompanied by coconut chutney or a low-sodium sauce of your choice.

Nutrition Facts

Serving size	(1516.3g)

Amount per serving	% Daily Value*
Calories	5341.1

Total Fat 482.9g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 472.4mg	0%
Total Carbohydrate 221.1g	0%
Dietary Fiber 33.7g	0%
Total Sugars 26.8g
Protein 49.2g	0%

Vitamin D 0IU	0%
Calcium 239.3mg	0%
Iron 19.2mg	0%
Potassium 4735.4mg	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: 80.1%

Protein: 3.6%

Carbs: 16.3%