Best 2 Potato Bonda Spicy Potato Balls Recipes

**Potato Bonda: A Culinary Delight from South India**

Originating from the vibrant streets of South India, Potato Bonda is a delectable snack that tantalizes taste buds with its crispy exterior and soft, spicy potato filling. These deep-fried potato balls are a staple in many Indian households and are often served as an appetizer, snack, or even a main course. The versatility of Potato Bonda lies in its ability to be enjoyed on its own or accompanied by various chutneys and dips. This article presents a collection of Potato Bonda recipes, each offering a unique twist on this classic dish. From the traditional potato filling to innovative variations like cheese bonda and keema bonda, these recipes cater to diverse preferences. With step-by-step instructions and detailed ingredient lists, this article ensures a hassle-free cooking experience for food enthusiasts of all skill levels. So, embark on a culinary journey and discover the delightful flavors of Potato Bonda, a true testament to the culinary prowess of South Indian cuisine.

Let's cook with our recipes!

ALOO BONDA RECIPE

Aloo Bonda Recipe image

South Indian aloo bonda recipe - Deep fried snack made with spiced potato balls from South Indian cuisine.

Provided by Swasthi

Categories Snack

Time 40m

Number Of Ingredients 24

Ingredients

1 ¼ cup potatoes (or aloo (cubed) - 3 medium sized )
1 small onion ( (chopped or thinly sliced))
1 ½ tbsps Oil
1/8 tsp turmeric (or haldi)
1 sprig curry leaves (chopped)
¼ tsp mustard (seeds)
¼ tsp jeera (or cumin)
1 tsp urad dal ((skinned black lentils))
½ tsp ginger (grated)
Salt ( to taste)
2 green chilies ((slit or chopped))
¼ tsp coriander powder
2 pinches saunf (or sompu or fennel seeds crushed (optional))
¼ tsp garam masala ( (optional))
Salt ( to taste)
lemon juice ( optional)
2 tbsp coriander leaves ( optional)
½ cup besan (or chickpea flour (1 tbsp more if needed))
2 to 3 tbsp rice flour ((1 tbsp more if needed))
water ( as needed)
Salt ( to taste)
2 pinches chili powder (for color (optional))
1 pinch turmeric ( for color)
Oil ( for deep frying)

Steps:

Steam or boil potatoes without making them mushy. You can boil in a pot or cooker.
Pour oil to a hot pan. Add dal, mustard and cumin. Fry until the dal turns golden.
Saute ginger just for 30 secs.
Next add onions,salt, curry leaves and green chilies. Fry them.
When the onions turn golden, add the turmeric, garam masala, coriander powder and saunf.
Add potatoes and mash them a bit without making them mushy.
Mix well. Sprinkle lemon juice and coriander leaves.
Cool this and make 6 to 8 balls.
Add besan, rice flour, salt, chili powder and turmeric to a large mixing bowl.
Pour enough water little by little and mix it well to make a batter that is neither too thin or nor too thick. The batter must be moderately thick and smooth.
Beat the batter well.
Heat oil in a deep fry pan or kadai.
When the oil is hot enough, do the heat test by dropping a drop of batter. It must raise in the oil slowly and should not sink or turn brown quickly.
With the help of a tbsp dip each ball in the batter, swipe off the excess and drop in the hot oil.
Each batch you can fry about 3 to 4 balls depending on the size of your pan and oil used.
After a minute begin to stir and fry until golden.
Repeat making all until all the balls are done.
Drain the golden fried aloo bonda on to a kitchen tissue.
Serve aloo bonda hot or warm with chai or chutney.

Nutrition Facts : Calories 156 kcal, Carbohydrate 14 g, Protein 3 g, Fat 9 g, Sodium 309 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

ALOO BONDA ( SPICED POTATO BALLS)

Aloo Bonda ( Spiced Potato Balls) image

A traditional indian snack. These can be frozen uncooked, so make in bulk & save till needed. These are deep fryed so you will need extra oil for this.

Provided by Pink Penguin

Categories Asian

Time 50m

Yield 16 balls

Number Of Ingredients 14

Ingredients

2 large potatoes
1 tablespoon vegetable oil
1 small onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 bunch fresh coriander, finely chopped
1/2 lemon, juice of
100 g chickpea flour
1/2 teaspoon turmeric
1/2 teaspoon bicarbonate of soda
1 teaspoon salt
110 ml water

Steps:

Peel the potato & chop into chunks. Boil in salted water for 15 minutes until tender,then drain. Pass through a potato ricer or mash. Leave to cool.
Heat the oil in a frying pan & fry the onion until soft.Throw in the chilli & spices, then cook for 2 minutes more until aromatic.Add the mashed potato, coriander leaves & stalks, lemon juice & a sprinkling of salt, then mix well & set aside.
For the batter, sift the flour, turmeric & bicarbonate of soda into a bowl with the salt & water to make a thick batter.
Roll the potato mix into walnut-size balls. Heat the oil in a pan, until a chunk of bread dropped in sizzles & turns golden. Bit the balls in the batter, then fry in batches.

Nutrition Facts : Calories 71.3, Fat 1.4, SaturatedFat 0.2, Sodium 192.8, Carbohydrate 12.6, Fiber 1.9, Sugar 1.4, Protein 2.5

Tips:

For a crispier exterior, double coat the potato bondas in the batter.
If you want a softer texture, reduce the amount of cornstarch in the batter.
For a spicier bonda, add more green chilies or red chili powder to the potato mixture.
Serve the potato bondas hot with your favorite chutney or sauce.
To make ahead, prepare the potato mixture and batter up to a day in advance. Store them separately in the refrigerator.
When you're ready to fry the bondas, bring the potato mixture and batter to room temperature for 30 minutes before proceeding.
You can also bake the potato bondas instead of frying them. Preheat the oven to 400°F (200°C) and bake for 20-25 minutes, or until golden brown and crispy.

Conclusion:

Potato bondas are a delicious and versatile snack or appetizer that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. So next time you're looking for a quick and easy snack, give these potato bondas a try!