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Crispy, golden fritters with a savory, spiced potato filling. This popular South Indian tea-time snack is a perfect combination of a soft interior and a crunchy chickpea flour coating, best enjoyed with coconut chutney.
For 4 servings
Prepare the Potato Filling
Prepare the Batter
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Crispy, golden fritters with a savory, spiced potato filling. This popular South Indian tea-time snack is a perfect combination of a soft interior and a crunchy chickpea flour coating, best enjoyed with coconut chutney.
This south_indian recipe takes 45 minutes to prepare and yields 4 servings. At 357.6 calories per serving with 12.15g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Bondas
Serve
Add 1/4 cup of boiled green peas or finely chopped carrots to the potato mixture for extra texture and nutrition.
For a spicier version, increase the amount of green chilies or add 1/2 tsp of garam masala to the potato filling.
For a different texture, you can add 1 tbsp of fine semolina (rava) to the batter along with the rice flour.
To reduce oil, cook the bondas in an appe pan (paniyaram pan) with a few drops of oil in each cavity, or in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Besan (chickpea flour) provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
The combination of besan and potatoes offers dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Potatoes are a good source of potassium, which is important for blood pressure regulation, while spices like turmeric offer anti-inflammatory benefits.
A serving of 3 Aloo Bondas contains approximately 450-550 calories, primarily from the potatoes, besan, and the oil absorbed during deep-frying.
Aloo Bonda is a delicious snack but is high in carbohydrates and fat due to the potato filling and deep-frying process. It's best enjoyed in moderation as an occasional treat. Using an air fryer or appe pan can significantly reduce the fat content.
You can prepare the potato filling up to a day in advance and store it in an airtight container in the refrigerator. However, the bondas are best fried just before serving to ensure they are hot and crispy.
This usually happens if the oil temperature is too low. Ensure the oil is hot enough (around 175-180°C or 350°F) before you start frying. Also, a batter that is too thin or not rested can lead to oily bondas.
This recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour. However, always check that your brand of hing (asafoetida) is gluten-free, as some are compounded with wheat flour.