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Bonda Recipe Indian

Bonda Recipe

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 3 medium potatoes, about 300g total, boiled and peeled
  • 1 tbsp vegetable oil, plus more for frying
  • 1/2 tsp mustard seeds
  • 1/2 tsp split urad dal (optional)
  • 1 sprig fresh curry leaves, about 10 leaves
  • 1 small onion, finely chopped
  • 1 to 2 green chillies, finely chopped
  • 1 tsp grated fresh ginger
  • 1/4 tsp ground turmeric
  • 1/2 tsp salt, or to taste
  • 1 cup chickpea flour (besan)
  • 2 tbsp rice flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • Water, about 1/2 cup plus 2 tbsp

Method
 

  1. Heat 1 tbsp oil in a pan over medium heat. Add mustard seeds and urad dal; once they pop, add curry leaves and let them crackle. Stir in onion and green chillies, cook 3-4 minutes until soft. Add ginger and turmeric, cook 30 seconds, then remove from heat.
  2. Mash the potatoes in a bowl, mix in the onion-spice mixture and 1/2 tsp salt. Cool completely.
  3. Whisk chickpea flour, rice flour, baking soda, and 1/2 tsp salt with enough water to make a thick, smooth batter. Stir in 1 tsp hot oil.
  4. Shape the cooled filling into 12 balls. Heat oil to 350°F (180°C). Dip each ball in batter, coat fully, and fry in small batches.
  5. Fry for 4-5 minutes, turning once, until deep golden. Drain on a wire rack and serve immediately.

Notes

The batter can be mixed up to an hour ahead, but stir in the hot oil and give it a quick whisk just before using. If the bondas brown too fast, lower the heat slightly so the inside heats through before the shell darkens.