Skip to main content

Potato Bondas



Potato Bonda

Indian style potato croquettes or bondas needs no introduction. It is staple in South Indian hotel menu. It is a perfect tea time snack and is also served as appetizers during weddings and festive meals. I made some coconut mint chutney to pair with the bondas.

Ingredients

For the filling
Potatoes cooked- 1 pound
Urad dal- 1 tbs
Channa Dal- 1 tbs
Mustard seeds- 1/2 tsp
Hing- a pinch
Turmeric powder- 1/3 tsp
Onion- 1/2
Curry leaves chopped- 1 spring
Chopped chilly- 3
Ginger- 1 inch thick chopped
Lemon juice- 1/2 lemon
Cilantro- finely chopped- 2 tbs

For the batter
Chick peas flour- 1 1/4 cup
Salt- 1/2 tsp
Baking soda- a pinch
Chilly powder- 1/2 tsp
Water- 1 cup

Oil for frying


Mash cooked potatoes.
Heat oil in a pan and add mustard seeds and when it pops add urad dal and channa dal and saute for 30 seconds. Add hing, turmeric powder,onions,ginger and chopped curry leaves and saute for a minute.
 Add mashed potatoes,salt and mix well. Finally add the lemon juice and chopped cilantro. Allow this mixture to cool and then make small equal sided balls (around 12-15).
Mix all the ingredients listed under batter. Whisk into a smooth medium smooth batter.
Heat oil 2-3 inch deep. Dip each ball in batter and carefully drop into hot oil . Fry till all sides are golden brown. Drain on paper towels and allow to cool a bit. Serve with chutney.


Try this
Hope you will all enjoy!

Comments

  1. Tempting potato bondas with coconut chutney, looks so good :)

    ReplyDelete
  2. Can I have this plate for my snack now? Too good

    ReplyDelete
  3. Mouthwatering Bonda.........looks nice!

    ReplyDelete
  4. Love bondas anytime.will try this soon.

    ReplyDelete
  5. The picture looks so tempting...one of my favorite snacks

    ReplyDelete
  6. First picture is simply wow. like the composition.

    ReplyDelete
  7. picture perfect...bondas looks so good....

    ReplyDelete
  8. Looks so tempting and delicious dear :) Yumm !!

    ReplyDelete
  9. ayyo... vaayil kappal... yum yum...

    ReplyDelete
  10. love these delicious looking potato bonda,,,, so perfect and makes me want to have them right away....

    ReplyDelete
  11. Perfect tea time snack. love the filling too.

    ReplyDelete
  12. Those crispy balls are asking me to munch some..

    ReplyDelete
  13. Perfectly shaped bondas.. looks awesome!!

    ReplyDelete

Post a Comment

Popular Posts

Aval Payasam and Happy Vishu

Aval Payasam Happy Vishu! Wishing all my friends and readers a very happy and prosperous Vishu! Today's recipe is an irresistible payasam.. sweet and delicious. It is made with aval/poha/beaten rice and milk and sugar.You can use  jaggery instead of sugar. Aval pal payasam and it is quick recipe which can be made in a jiffy. Try to use the thick variety of white aval/poha. There is also the red rice aval. Red rice will impart a rose hue to your payasam.  This recipe will serve 4-5 people. Ingredients Aval/poha/beaten rice- 1 1/2 cup Milk- 3 1/2 cups Condensed milk- 1 cup Sugar- 3 tbs (adjust according to sweetness) Crushed cardamon- 5-6 Raisins and cashew nuts- a few Ghee- 2 tbs In a sauce pan bring milk to a boil. Heat 2 tbs of ghee in a heavy pot vessel and add cashew nut and fry for a minute followed by raisins.Saute till they change color drain and set aside. Now to the same pan add aval and fry in medium flame till it slightly changes color...

Naranga Achar/Lemon Pickle

Naranga Achar/Lemon Pickle Do you love pickles? Condiments and pickles are surprisingly easy to make and are a must-have in my kitchen. Zesty and hot lemon pickle adds a punch to any meal. It goes well with steamed rice, curd rice or Rotis.This recipe is for those who love pickles and who have nostalgic feelings about homemade spicy, tangy and intensely lemony pickle. Most Indians will agree that pickles are an inevitable part of our lunch. This pickle is made by stuffing the spices into whole lemons, the way it is made by my grandmother and aunts. There is a great nostalgic feeling to this kind of lemon pickle. Grandmother used to make big jars of a stuffed whole lemon pickle when lemon trees in the backyard were harvested. She used to take out her huge ceramic pickle jars called bharanis to fill up with homemade pickles. If this pickle is made in the right way has a shelf life for about a year. The more it matures the better it tastes. Pickles are an integral part of ...

Mathanga Parippu Curry/Pumpkin Dal Curry

Mathanga Parippu Curry  This is a basic home style lentil curry with pumpkin and moong dal. This is a coconut based curry and goes well with rice. It is similar to the nadan parippu curry. Pumpkin added to lentil brings in extra flavor and a little sweetness which is pleasing to the palate. Ingredients Pumpkin/Butternut squash cubed - 2 cup Moong dal- 1/2 cup Coconut grated 3/4 cup Turmeric- 1/3 tsp Green chilly- 4 Cumin- 1/2 tsp Fennel- 1/3 tsp Turmeric powder 1/3 tsp Garlic - 2 Mustard seeds 1/2 tsp Shallot- 2 diced Dry Red chilly- 2 Oil - 2 tsp Curry leaves Dry roast the moong dal till it gets a nice aroma but it should not be browned up. Allow to cools down a bit. Pour two cups of water and pressure cook till soft ( three whistles) Chop pumpkin into cubes. Add this into the cooked dal with half cup of water and salt to taste and cook till pumpkin becomes soft and tender. Meanwhile grind the coconut, cumin and fennel into a fine paste....