Potato Bonda
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Boil or pressure cook the potatoes until fork-tender, about 15-20 minutes.
- c.Allow them to cool slightly, then peel the skins.
- d.In a large bowl, coarsely mash the potatoes. Avoid making a smooth paste; a slightly chunky texture is ideal.
- 2
Step 2
- a.Cook the Potato Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
- c.Add the urad dal and sauté for a minute until it turns light golden.
- d.Stir in the hing, green chilies, grated ginger, and curry leaves. Sauté for 30 seconds until fragrant.
- e.Add the chopped onions and cook for 3-4 minutes until they become soft and translucent.
- f.Add turmeric powder and 1 tsp of salt. Mix well.
- g.Add the mashed potatoes to the pan. Combine everything thoroughly and cook for 2-3 minutes, allowing the flavors to meld.
- h.Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the mixture to a plate and let it cool completely.
- 3
Step 3
- a.Prepare the Batter
- b.In a mixing bowl, whisk together the besan, rice flour, red chili powder, the remaining 0.75 tsp of salt, and baking soda (if using).
- c.Gradually add about 1 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
- d.Let the batter rest for 10-15 minutes.
- 4
Step 4
- a.Shape and Fry the Bondas
- b.Once the potato mixture is cool, divide it into 12 equal portions and roll them into smooth balls.
- c.Heat the remaining oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F).
- d.Dip each potato ball into the batter, ensuring it is evenly coated, and let any excess batter drip off.
- e.Carefully slide the coated balls into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
- f.Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
- g.Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- 5
Step 5
- a.Serve
- b.Serve the Potato Bondas hot with coconut chutney, green chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping and dipping. A warm filling can cause the bondas to break apart in the oil.
- 2The batter consistency is key. If it's too thin, it won't coat the potato balls. If it's too thick, the crust will be dense and doughy.
- 3Fry on a consistent medium heat. If the oil is too hot, the outside will burn before the batter inside is cooked. If it's too cool, the bondas will absorb excess oil.
- 4Adding rice flour is the secret to an extra crispy outer layer that stays crisp for longer.
- 5For a richer flavor, you can add a few crushed cashews or peanuts to the potato filling for a delightful crunch.
Adapt it for your goals.
Filling
Add 1/4 cup of boiled green peas or sweet corn to the potato mixture for added sweetness and texture.
FlavorFlavor
Mix in 1/2 teaspoon of garam masala or chaat masala into the filling for a different, more tangy flavor profile.
HealthierHealthier
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.
Jain VersionJain Version
To make a Jain-friendly version, simply omit the onions and ginger from the filling. It will still be delicious.
Why this is on our healthy list.
Energy Booster
The primary ingredient, potatoes, are a rich source of complex carbohydrates, providing sustained energy to keep you active throughout the day.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, maintain fluid balance, and support proper nerve function.
Plant-Based Goodness
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.
Frequently asked questions
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.