Potato Bondas

Posted by B John September 06, 2014

Potato Bondas

'Bonda' is an Indian term which means a fried snack that's shaped liked a ball. There are a number of different types of bondas but here's our first recipe for making potato bondas. This is also an easy recipe, once the potatoes are cooked, the rest is quick. With 3 medium-sized potatoes you can make a delicious snack for 5-8 people.

The potatoes need to be cooked(boiled in water)first, mashed and then sautéed with spices and other ingredients before covering it in a batter and frying them.

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Boil the potatoes with skin on so they don't absorb a lot of water[/caption]

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Once cooked, peel off skin and mash them well[/caption]

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Ingredients for adding to the cooked potatoes[/caption]

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Saute the onions, green chillies, curry leaves and ginger-garlic paste in a little oil. Add the turmeric powder, mashed potatoes and salt[/caption]

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Using your bare hand roll the potato mixture into balls[/caption]

Potato Bondas

Recipe Type: Appetizer

Cuisine: Indian

Author: My Friend Bindu

Prep time: 45 mins

Cook time: 15 mins

Total time: 1 hour

Serves: 5-8

Cooked potatoes coated in batter and then deep-fried in oil is what 'potato bondas' is all about. This makes a delicious appetizer/snack.

Ingredients

Potatoes - 3 medium sized

Onion - 1 large, sliced

Ginger-garlic paste - 1 Tbsp

Green chilies - 2, chopped (add according to your spice level)

Curry leaves - 1 sprig(tear or chop them for better taste)

Turmeric powder - 1/2 tsp

Mustard seeds - 1 tsp(optional)

Oil - 2 Tbsp

Salt - 1 tsp

For the Batter:

Gram(chick pea) flour or moong dhal flour - 2 cups

Rice flour or corn flour - 2 Tbsp

Turmeric powder - 1/4 tsp

Asafoetida - 1/4 tsp

Salt - 1/2 tsp

Oil for frying - take enough oil that will fill 1/4 of a deep frying pan

Water - about 1 cup

Instructions

Wash and scrub the potatoes and boil them whole with skin on in a saucepan with enough water to cover to potatoes. It will take about 15-20 minutes to cook them. Add about 1/4 tsp of salt to the water so it cooks faster.

Once they are cooked, strain off the water completely and peel off the skin. Mash them well using a masher or back of a spoon.

Heat 2 Tbsp of oil in a pan and pop the mustard seeds. Then add the sliced onions, green chilies, curry leaves and turmeric powder. Fry till the onions are translucent.

Now add the mashed potatoes to this; add salt and mix well. Turn off stove.

When the potatoes are cooler, using your bare hand roll into medium sized balls.

Take a bowl and put in all the ingredients for the batter.

Add water little by little and prepare the batter into a not-so-thick and not-so-loose consistency.

Now dip and coat each potato balls with the batter so that the balls are well coated.

Take a deep frying pan/wok and add enough oil to fill 1/4 of the pan.

When the oil is hot, add the batter coated balls one by one into the oil. Do not crowd the pan but instead leave enough space and separate the balls using a ladle.