Dish
Bonda
Potato Bonda
Bonda is made by mixing mashed potatoes with spices and then shaping them into small balls. The balls are then coated in a batter made from chickpea flour and deep-fried until they are crispy. They are typically served with chutney or ketchup.
Origins and history
Bonda originated in the state of Karnataka in India. It was first served in the royal courts and quickly became a popular snack throughout the region. Today, it is enjoyed all over India and is a popular street food.
Dietary considerations
Bonda is suitable for vegetarians and vegans as it is made from potatoes and chickpea flour. However, it is high in calories and fat, so it should be consumed in moderation.
Variations
There are many variations of bonda, including adding different spices or vegetables to the potato mixture. Some restaurants also use different types of batter or frying methods to create their own unique version of the dish.
Presentation and garnishing
Bonda is typically served on a plate or in a small bowl. It is often garnished with chopped coriander or mint leaves.
Tips & Tricks
To make the perfect bonda, be sure to use fresh potatoes and spices. The batter should be thick enough to coat the potato balls but not too thick. Fry the bonda until they are crispy and golden brown.
Side-dishes
Bonda is often served as a mid-day snack or as an appetizer. It can also be served as a side dish to a main meal.
Drink pairings
Bonda pairs well with a hot cup of tea or coffee.
Delicious Bonda recipes
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