Potato Bonda Recipe Flavored with Sambar Powder
Introduction
Delve into the heart of South Indian cuisine with this delightful Potato Bonda, a snack that’s sure to be the ultimate treat for any occasion. Flavored with aromatic sambar powder, these golden-fried potato balls are crispy on the outside and soft on the inside, perfect for pairing with a hot cup of masala tea or a refreshing coriander mint chutney.
Ingredients
| Ingredient | Quantity |
|---|---|
| Oil | For frying |
| Corn Flour | 3 tablespoons |
| Gram Flour (Besan) | ½ cup |
| Red Chili Powder | ½ teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Asafoetida (Hing) | A pinch |
| Cooking Soda | A pinch |
| Salt | To taste |
| Potatoes (Boiled) | 2 |
| Green Peas | ½ cup |
| Cumin Seeds | 1 teaspoon |
| Mustard Seeds | ½ teaspoon |
| Sambar Powder | 2 teaspoons |
| Turmeric Powder | ½ teaspoon |
| Coriander Powder | 1 teaspoon |
| Oil (for tempering) | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 150 |
| Protein | 4g |
| Carbohydrates | 20g |
| Fat | 7g |
| Fiber | 2g |
Instructions
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Preparation: Start by preparing all your ingredients. Ensure that the potatoes are boiled and mashed smoothly.
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Tempering: In a frying pan, heat the oil. Add the mustard seeds and cumin seeds, allowing them to splutter. Once they pop, add the green peas and stir for about a minute.
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Mixing: Add the mashed potatoes to the pan along with some water and salt. Cook over medium heat for about 2 minutes.
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Flavoring: Incorporate turmeric powder, red chili powder, asafoetida, sambar powder, and coriander powder into the mixture. Stir well and continue cooking while mashing the mixture until the water evaporates completely, which should take around 4 to 5 minutes. Once done, turn off the heat and let the mixture cool.
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Shaping: After cooling, form the mixture into small round balls and set aside.
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Batter Preparation: For the batter, combine corn flour, gram flour, red chili powder, garam masala, asafoetida, cooking soda, salt, and a little water in a bowl. Mix until you achieve a thick consistency—avoid making it too runny.
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Coating and Frying: Heat oil in a deep frying pan. Dip each potato ball into the batter, ensuring they are fully coated, then carefully drop them into the hot oil. Fry until golden brown and crispy on all sides.
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Serving: Once cooked, transfer the bondas to a kitchen towel to absorb excess oil. Serve them hot with coriander mint chutney and a cup of masala tea for the perfect evening snack.
Conclusion
This Potato Bonda recipe, infused with the flavors of sambar powder, brings a delightful twist to your snacking routine. Enjoy the crispy, flavorful experience that will leave your taste buds craving for more!
