Crispy Potato Bonda

Ingredients

• 2 cups (250g) chickpea flour 2 cups (250g) chickpea flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon chopped cilantro 1 tablespoon chopped cilantro
• 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

1. 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.
2. 2.
   In a separate bowl, mix the mashed potatoes, green chilies, cilantro, and salt. Ensure the mixture is well combined.
3. 3.
   Take a small portion of the potato mixture and shape it into a ball. Repeat with the remaining mixture.
4. 4.
   Heat oil in a deep pan or kadai over medium heat.
5. 5.
   Dip each potato ball into the prepared batter, ensuring it is coated evenly.
6. 6.
   Gently drop the coated potato balls into the hot oil and fry until they turn golden brown and crispy.
7. 7.
   Remove the bondas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
8. 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.