![Crispy Potato Bonda](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/crispy-potato-bonda--bc9c7657-2006-490b-9f83-d94f945ea7bd.png)
Recipe
Crispy Potato Bonda
Golden Delights: Crispy Potato Bonda - A Flavorful Indian Snack
4.8 out of 5
Indulge in the delightful flavors of Indian cuisine with this recipe for Crispy Potato Bonda. This popular Indian snack features a crispy outer layer and a soft, flavorful potato filling.
Metadata
Preparation time
20 minutes
Cooking time
15 minutes
Total time
35 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Vegan (if served without yogurt-based chutney), Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Raw food
Ingredients
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2 cups (250g) chickpea flour 2 cups (250g) chickpea flour
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1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
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1 teaspoon ginger paste 1 teaspoon ginger paste
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1 teaspoon garlic paste 1 teaspoon garlic paste
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1 teaspoon cumin seeds 1 teaspoon cumin seeds
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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Salt to taste Salt to taste
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4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
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2 green chilies, finely chopped 2 green chilies, finely chopped
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1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
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Oil for deep frying Oil for deep frying
Nutrition
- Calories (kcal / KJ): 180 kcal / 753 KJ
- Fat (total, saturated): 5g, 0.5g
- Carbohydrates (total, sugars): 28g, 3g
- Protein: 6g
- Fiber: 4g
- Salt: 0.8g
Preparation
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1.In a mixing bowl, combine the chickpea flour, rice flour, ginger paste, garlic paste, cumin seeds, turmeric powder, red chili powder, and salt. Gradually add water and whisk until you have a smooth batter. Set aside.
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2.In a separate bowl, mix the mashed potatoes, green chilies, cilantro, and salt. Ensure the mixture is well combined.
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3.Take a small portion of the potato mixture and shape it into a ball. Repeat with the remaining mixture.
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4.Heat oil in a deep pan or kadai over medium heat.
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5.Dip each potato ball into the prepared batter, ensuring it is coated evenly.
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6.Gently drop the coated potato balls into the hot oil and fry until they turn golden brown and crispy.
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7.Remove the bondas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
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8.Serve hot with chutney or ketchup.
Treat your ingredients with care...
- Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps for a smooth batter.
- Rice flour — Use fine rice flour for a crispy texture in the outer layer.
- Potatoes — Boil the potatoes until they are soft and easily mashable for a smooth filling.
Tips & Tricks
- For an extra kick of flavor, add a pinch of asafoetida (hing) to the potato filling.
- To make the bondas even more crispy, you can add a tablespoon of hot oil to the batter.
- Serve the bondas immediately after frying to enjoy their crispy texture.
Serving advice
Serve the Crispy Potato Bondas hot with mint chutney or tamarind chutney. They make a perfect tea-time snack or appetizer for any Indian meal.
Presentation advice
Arrange the Crispy Potato Bondas on a platter, garnish with fresh cilantro leaves, and serve with a side of chutney for dipping.
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