Bonda

Bonda is a classic Indian snack featuring spiced mashed potatoes encased in a crispy chickpea flour batter. Perfect as a tea-time snack or appetizer, these golden-brown fritters are sure to delight your taste buds.

Ingredients

• Potatoes - 250 grams
• Green peas - 50 grams
• Ginger - 1 teaspoon, grated
• Green chili - 1, finely chopped
• Coriander leaves - 2 tablespoons, chopped
• Cumin seeds - 1/2 teaspoon
• Mustard seeds - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon
• Salt - 1 teaspoon
• Lemon juice - 1 tablespoon
• Chickpea flour (besan) - 100 grams
• Rice flour - 2 tablespoons
• Water - as needed
• Oil - for deep frying

Steps

1. Boil the potatoes in salted water until tender. Once cooked, peel and mash them in a bowl.
2. In a pan, heat 1 tablespoon of oil and add mustard seeds. Once they splutter, add cumin seeds, grated ginger, and green chili. Sauté for a minute.
3. Add the green peas, turmeric powder, and salt to the pan. Cook for 2-3 minutes until peas are tender.
4. Combine the sautéed mixture with the mashed potatoes. Add chopped coriander leaves and lemon juice, and mix well. Allow the mixture to cool.
5. In a separate bowl, combine chickpea flour, rice flour, and salt. Gradually add water to make a smooth batter of medium consistency.
6. Heat oil in a deep frying pan over medium heat. Once hot, take a small portion of the potato mixture, shape it into a ball, and dip it into the batter to coat.
7. Carefully place the coated bonda into the hot oil and fry until golden brown and crispy, about 4-5 minutes. Repeat for the remaining mixture.
8. Remove the bonda and drain on paper towels to remove excess oil. Serve hot with chutney or ketchup.

Nutrition

• Calories: 300
• Protein: 8 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.1 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains dietary fiber for digestive health.

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