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Crispy, golden fritters with a savory, spiced potato filling. This classic South Indian tea-time snack is perfect for a rainy day, served hot with a side of coconut chutney.
For 4 servings
Prepare the Potatoes
Cook the Potato Filling
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Crispy, golden fritters with a savory, spiced potato filling. This classic South Indian tea-time snack is perfect for a rainy day, served hot with a side of coconut chutney.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 340.42 calories per serving with 11.57g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Prepare the Batter
Shape and Fry the Bondas
Serve
Add 1/4 cup of boiled green peas or sweet corn to the potato mixture for added sweetness and texture.
Mix in 1/2 teaspoon of garam masala or chaat masala into the filling for a different, more tangy flavor profile.
Use an air fryer. Spray the coated bondas with oil and air fry at 190°C (375°F) for 15-18 minutes, flipping halfway, until golden and crisp.
To make a Jain-friendly version, simply omit the onions and ginger from the filling. It will still be delicious.
The primary ingredient, potatoes, are a rich source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve function.
This recipe is entirely plant-based and vegan, making it a suitable snack for those following a vegan or vegetarian diet. It also provides protein from the besan (chickpea flour) batter.
A single Potato Bonda contains approximately 120-150 calories, primarily depending on its size and the amount of oil absorbed during the deep-frying process.
Potato Bonda is a deep-fried snack, making it high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet. The potato filling provides carbohydrates for energy and some potassium. For a healthier alternative, try the air-fryer variation.
This usually happens if the oil temperature is too low. When the oil isn't hot enough, the batter soaks up oil instead of cooking quickly. Maintain a steady medium-high temperature (around 175°C / 350°F) for a crispy, non-greasy result.
Absolutely! The potato filling can be prepared up to a day in advance and stored in an airtight container in the refrigerator. This makes the final preparation much quicker.
The key to a crispy bonda is the batter. Using rice flour along with besan creates a crispier shell. A pinch of baking soda also helps make the coating light and airy. Frying at the correct, consistent temperature is also crucial.