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About this recipe: This snack along with hot tea is a hot favourite during rainy seasons. I have brunched on it many a times during college days. It was the most in-demand snack of our college canteen. If you like potatoes, you will only be asking for more Bonda.

My_kitchen Kerala, India

Serves: 6 

  • 3 Big Potatoes
  • cooking oil for frying
  • 1 teaspoon Mustard
  • 1 teaspoon Urad dal
  • 2 teaspoons Chopped Green chilies
  • 1 teaspoon Chopped curry leaves
  • 1 cup Chopped onion
  • Salt to taste
  • 1 teaspoon Turmeric powder
  • 3/4 cup Water
  • 1 pinch Asafoetida powder
  • 1 cup Chick pea flour/ Besan

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Boil whole potatoes. Let cool and peel off the skin. Now mash the potatoes coarsely.
  2. Heat 1 tablespoon oil in a frying pan. Add mustard seeds and let splutter. Add urad dal, green chilies, curry leaves and onion and roast well. Pour this mixture onto mashed potato. Add salt and turmeric and mix all well.Now make small lime sized balls out of it.
  3. In a bowl, add water,asafoetida and salt to chick pea flour. Make a viscous batter.
  4. Heat oil in a deep fryer . Dip the balls in the batter and deep fry.

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