May 29, 2011

Potato Bonda

Potato Bonda
(Deep fried snack)

Makes : 8 - 10
Cooking time : 30 minutes


4 medium sized potatoes
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
1 spring curry leaves
Salt to taste
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon turmeric powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
1/2 teaspoon urad dal
250 g cooking oil for frying bondas

For batter :

100 g gram flour ( besan )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup )

To prepare batter :

Mix gram flour , salt , red chilli powder, turmeric powder and hing. Add water and make a batter of pouring consistency. Keep aside for 15 minutes.


Boil, peel and mash the potatoes.

In a pan , heat oil. Add mustard seeds. When it starts splutter, add jeera, urad dal, green chillies and curry leaves. Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.

Add boiled and mashed potatoes. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes. Keep aside for cooling.

Remove green chillies from the potato mixture while making potato balls / bondas. Make lemon sized potato balls / bondas .

Heat oil in a frying pan. Dip each bondas in besan batter and deep fry in hot oil on a medium heat (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.


Vimitha Anand said...

Perfect tea-time snack...

Mr Small said...

brilliant recipe, made these this morning - just like we used to have when we were kids at family parties.

used the left over batter to make some bahjis :-)