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Crispy, golden fritters with a savory, spiced potato filling. This classic South Indian tea-time snack is fluffy on the inside, crunchy on the outside, and perfect with a hot cup of chai or coffee.
For 4 servings
Boil and Mash Potatoes
Prepare the Potato Filling (Masala)
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Crispy, golden fritters with a savory, spiced potato filling. This classic South Indian tea-time snack is fluffy on the inside, crunchy on the outside, and perfect with a hot cup of chai or coffee.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 472.42 calories per serving with 12.11g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Shape the Filling
Prepare the Batter
Fry the Bondas
Serve
Incorporate 1/4 cup of finely chopped carrots, green peas, or sweet corn into the potato filling for added texture and nutrition.
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the potato masala for a richer, protein-packed version.
Increase the number of green chilies or add 1/2 teaspoon of garam masala to the filling for an extra kick of spice.
Add 1/4 cup of finely chopped coconut pieces and a few more curry leaves to the filling for a flavor profile similar to Mysore Bonda.
The potatoes in the filling are a rich source of complex carbohydrates, which provide sustained energy to the body.
The batter is made from Besan (gram flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Potatoes are high in potassium, an important mineral that helps regulate blood pressure and fluid balance in the body.
Spices used in the filling, such as ginger and hing (asafoetida), are traditionally known to aid digestion and prevent bloating.
Urulai Kizhangu Bonda is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation. However, the filling contains potatoes, which provide potassium and Vitamin C, and the besan batter offers some plant-based protein and fiber.
One serving of Urulai Kizhangu Bonda (approximately 3 pieces) contains an estimated 350-450 calories, primarily from carbohydrates in the potatoes and fat from deep frying.
Bondas become oily if the oil temperature is too low. When the oil isn't hot enough, the batter absorbs oil instead of cooking quickly. Ensure the oil is at a steady medium heat (around 175°C / 350°F) before frying.
Yes, for a lower-fat version. Prepare the bondas as directed. Preheat your air fryer to 190°C (375°F). Spray the basket and the bondas with a light coating of oil. Air fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be slightly different from the deep-fried version but still delicious.
Store leftover bondas in an airtight container in the refrigerator for up to 2 days. To reheat and restore crispiness, place them in a preheated oven or air fryer at 180°C (350°F) for 5-7 minutes. Avoid reheating in the microwave, as it will make them soggy.
Traditionally, Urulai Kizhangu Bonda is served with coconut chutney. Mint-coriander chutney and tangy tamarind chutney also pair wonderfully with it.