Loading...
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
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
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 340.31 calories per serving with 11.67g 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.