Potato Bonda is a delicious and filling snack made with spiced mashed potato balls dipped in gram flour batter and deep-fried to perfection. This vegan-friendly dish pairs well with mint chutney, coconut chutney, or tomato sauce.
Ingredients
For the Potato Filling
- 2piecePotato
- 1pieceOnion
- 1tbspGrated carrot
- 2pieceGreen chilli
- 1tspChopped ginger
- 1/2tspFennel seeds
- 1/4tspTurmeric powder
- 1tbspCoriander leaves
- 1sprigCurry leaves
- Salt to taste
- Oil for frying
For the Batter
- 3tbspGram flour
- 3/4tbspFine rice flour
- 1/2tspChilli powder
- 1pinchAsafoetida
- Salt to taste
Nutrition (per serving)
Calories
92.5kcal (4.63%)
Protein
3.0g (6%)
Carbs
17.5g (6.36%)
Sugars
1.5g (3%)
Healthy Fat
1.0g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Potato Bonda / Masala Bonda
Prepare the Potato Filling
Cook the potatoes and mash them. Set aside.
Heat a pan and add oil, then add fennel seeds.
Add ginger and green chilli, sauté for a few seconds.
Add chopped onion and sauté until it becomes transparent.
Add curry leaves, turmeric powder, and salt along with 1/4 cup hot water.
Let it boil until the water is completely reduced.
Add mashed potato and grated carrot. Mix well for 1 minute.
Add coriander leaves and turn off the flame. Set aside.
Prepare the Batter
In a bowl, add gram flour, rice flour, and all other ingredients for the batter.
Make a ribbon consistency batter by adding enough water.
Form and Fry the Bondas
Make medium sized balls out of the potato mix.
Dip each ball in the gram flour batter.
Deep fry until light brown in color.
Nutrition (per serving)
Nutrition (per serving)
Calories
92.5kcal (4.63%)
Protein
3.0g (6%)
Carbs
17.5g (6.36%)
Sugars
1.5g (3%)
Healthy Fat
1.0g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying to get a crispy texture.
Serve hot with mint chutney, coconut chutney, or tomato sauce for the best taste.
FAQS
How do I make Potato Bonda from scratch?
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.
Is Potato Bonda a vegan-friendly snack?
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.
What can I use as a substitute for gram flour in Potato Bonda?
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.
How should I store leftover Potato Bonda?
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.
What are the best dipping sauces to serve with Potato Bonda?
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!
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia