Potato Bonda / Masala Bonda

To make Potato Bonda from scratch, start by cooking and mashing 2 potatoes. Sauté fennel seeds, ginger, green chilies, and onions in a pan, then add curry leaves, turmeric, and salt with a bit of water. Once the water evaporates, mix in the mashed potatoes and grated carrot. Form medium-sized balls from this mixture, dip them in a batter made from gram flour and rice flour, and deep fry until golden brown.

Yes, Potato Bonda is a vegan-friendly snack! It is made with plant-based ingredients, including potatoes, vegetables, and gram flour, making it suitable for those following a vegan diet.

If you don't have gram flour, you can substitute it with chickpea flour or all-purpose flour. However, keep in mind that using all-purpose flour may alter the flavor and texture slightly, while chickpea flour will maintain a similar taste.

To store leftover Potato Bonda, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. Just ensure they are well-wrapped to prevent freezer burn.

Potato Bonda pairs wonderfully with a variety of dipping sauces. Popular choices include mint chutney, coconut chutney, and tomato sauce. You can also try serving it with tamarind chutney for a tangy twist!