Potato Bonda Recipe – Flavored with Sambar Powder
Description:
Potato Bonda is a popular South Indian snack, often prepared in households across India. Flavored with garam masala and sambar powder, it enhances the taste of this crispy, deep-fried treat. You can find these delicious snacks at almost every tea shop, making them an ideal pairing for evening tea.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients:
For the Batter:
- Oil (for frying)
- 3 tbsp Corn flour
- 1/2 cup Gram flour (Besan)
- 1/2 tsp Red chili powder
- 1/2 tsp Garam masala powder
- A pinch of Asafoetida (Hing)
- A pinch of Baking soda
- Salt, to taste
For the Stuffing:
- 2 Potatoes, boiled, peeled, and mashed
- 1/2 cup Green peas
- 1 tsp Cumin seeds (Jeera)
- 1/2 tsp Mustard seeds (Rai)
- Salt, to taste
- A pinch of Asafoetida (Hing)
- 2 tsp Sambar powder
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 2 tsp Oil (for tempering)
Preparation Time: 10 minutes
Cook Time: 20 minutes
Instructions:
-
Prepare the Stuffing:
Heat oil in a pan. Add mustard seeds and cumin seeds, allowing them to splutter. Add green peas and sauté for a minute. Then, add the mashed potatoes, a little water, and salt. Cook on medium heat for 2 minutes.
Add turmeric powder, red chili powder, asafoetida, sambar powder, and coriander powder. Stir well and cook until the mixture is dry and the water evaporates, about 4-5 minutes. Turn off the heat and allow it to cool. Once cooled, shape the mixture into small round balls and set them aside. -
Prepare the Batter:
In a bowl, combine corn flour, gram flour, red chili powder, garam masala, asafoetida, baking soda, salt, and a little water to form a thick batter. Make sure the batter is not too runny. -
Fry the Bondas:
Heat oil in a deep frying pan. Dip the potato balls into the prepared batter, ensuring they are well coated. Carefully drop each battered ball into the hot oil. Fry until golden brown and crispy on all sides. -
Drain and Serve:
Once fried, remove the bondas from the oil and place them on a paper towel to absorb excess oil. Serve hot with coriander-mint chutney and masala chai for a perfect evening snack.
Enjoy your homemade South Indian Potato Bonda!
