Bonda is a typical South Indian snack that has various versions. This is a simple potato bonda. You can always add some other boiled vegetables in it.

Potato Ball Ingredients

Besan Batter Ingredients

Method

1. Boil the potatoes till they are soft: Put potatoes in a pressure cooker. Add about an inch of water. Close the lid and cook. turn down the heat once it starts whistling. Cook for 7 more minutes. Turn off the heat. Open the cooker when steam dies down.



2. Once the potatoes are cold, peel them. Grate them coarsely.



3. Gently mix salt, red chillies powder, grated ginger, chopped green chillies and chopped coriander leaves.



4. Take about a walnut size mixture and make a ball with your palms. Use a little oil if it’s sticking to your palms. Make all the balls and keep aside.



5. Prepare the besan batter: Sift besan in a bowl. Add salt, red chilli powder and heeng. Add about 5/8 cups of water and whisk till smooth.





6. Heat oil in a wok. Drop a besan drop in the oil. Now if it sizzles and floats, oil is hot enough. If it browns immediately, the oil is too hot, cool it off a bit. If the drop stays at the bottom for a few seconds, oil is not hot enough.
7. Gently dip a potato ball in besan. Make sure it’s fully covered in besan.





8. Gently drop it in the hot oil. Add a few more balls to the oil. Fry till they are golden brown. Drain them on paper towel to get rid of extra oil.





9. Bonda is ready. Serve it hot with Mint Coriander Chutney and ketchup.

Notes

1. You may have to adjust the duration of boiling potatoes depending on your cooker and stove.
2. If you sift the besan before adding water, there will be no lumps in the batter.
3. You can try different variations of the potato mixture. For example you can add chopped onions to the mixture or you can add some peas in it or you can try different spices etc.

Summary

Recipe Name

Bonda

Author Name

Ruchi Garg

Published On

2010-09-08

Total Time

30M

Average Rating

5 Based on 1 Review(s)