Potato Bonda

Crispy, golden, and irresistibly delicious, Potato Bonda is a classic South Indian snack that's perfect for any occasion. Made with a spiced mashed potato filling infused with the bold flavors of mustard seeds, cumin, ginger, and green chilies, these bite-sized delights are encased in a light gram flour batter and deep-fried to perfection. A touch of turmeric and curry leaves elevates the filling, while a hint of baking soda ensures the batter turns perfectly crispy without being dense. Ready in under an hour, these potato fritters are a delightful appetizer or teatime treat, best served hot with coconut chutney or tangy tomato ketchup. Whether you're hosting a gathering or craving comfort food, Potato Bonda is a must-try indulgence that delivers a satisfying crunch with every bite.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large Potatoes
• 2 medium Green chilies
• 1 teaspoon Cumin seeds
• 1 teaspoon Mustard seeds
• 0.25 teaspoon Asafoetida
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Ginger
• 10 leaves Curry leaves
• 2 tablespoons Coriander leaves
• 2 tablespoons Oil
• 1 teaspoon Salt
• 1.5 cups Gram flour (besan)
• 2 tablespoons Rice flour
• 0.25 teaspoon Baking soda
• 0.75 cup Water
• 500 ml Oil for deep frying

Directions

Step 1

Boil the potatoes until they are fully cooked, allow them to cool, peel, and mash them roughly.

Step 2

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

Step 3

Add asafoetida, chopped green chilies, finely chopped ginger, and curry leaves to the pan. Saute for about 1 minute.

Step 4

Add turmeric powder and the mashed potatoes to the pan. Mix well to combine all the ingredients.

Step 5

Add salt to taste, and mix in chopped coriander leaves. Remove the mixture from heat and allow it to cool.

Step 6

Once cool enough to handle, divide the potato mixture into small equal portions and shape each portion into balls. Set aside.

Step 7

In a mixing bowl, combine gram flour, rice flour, salt, and baking soda. Gradually add water to make a smooth batter of medium consistency.

Step 8

Heat the oil for deep frying in a deep pan over medium heat.

Step 9

Dip each potato ball into the batter, ensuring it's completely coated, and carefully place it into the hot oil.

Step 10

Fry several bondas at a time, taking care not to overcrowd the pan. Fry until golden brown and crispy, about 3-4 minutes per batch.

Step 11

Remove the bondas with a slotted spoon and drain on paper towels to remove excess oil.

Step 12

Serve hot with coconut chutney or tomato ketchup.

Nutrition Facts

Serving size	(2179.2g)

Amount per serving	% Daily Value*
Calories	6637.9

Total Fat 543.1g	0%
Saturated Fat 73.6g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2936.1mg	0%
Total Carbohydrate 386.9g	0%
Dietary Fiber 48.2g	0%
Total Sugars 35.0g
Protein 75.4g	0%

Vitamin D 0IU	0%
Calcium 352.7mg	0%
Iron 26.1mg	0%
Potassium 8339.3mg	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: 72.6%

Protein: 4.5%

Carbs: 23.0%