Potato Bonda Recipe Flavoured With Sambar Powder
Potato Bonda, or Aloo Bonda, is a beloved South Indian snack, often enjoyed during tea time. This version brings a flavorful twist to the traditional recipe by incorporating both garam masala and sambar powder, enhancing the taste with an aromatic blend of spices. This crispy, golden treat is popular in the local tea shops of South India, and it’s the perfect option when unexpected guests arrive, or for a delightful family snack on a rainy evening. Additionally, it’s a fantastic after-school treat for kids, packed with flavors that will leave everyone craving for more.
Ingredients
For the Batter:
| Ingredient | Quantity |
|---|---|
| Oil (for deep frying) | As needed |
| Gram flour (besan) | ½ cup |
| Corn flour | 3 tablespoons |
| Red chili powder | ½ teaspoon |
| Garam masala powder | ½ teaspoon |
| Asafoetida (hing) | A pinch |
| Cooking soda | A pinch |
| Salt | To taste |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and mashed | 2 |
| Green peas (Matar) | ½ cup (optional) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds (Rai/ Kadugu) | ½ teaspoon |
| Salt | To taste |
| Asafoetida (hing) | A pinch |
| Sambar powder | 2 teaspoons |
| Coriander powder (Dhania) | 1 teaspoon |
| Red chili powder | ½ teaspoon |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Oil (for sautéing) | 2 teaspoons |
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Instructions
-
Prepare the Stuffing:
- Start by heating oil in a pan. Once the oil is hot, add mustard seeds and cumin seeds. Allow them to splutter.
- Add the green peas (if using) and sauté for a couple of minutes. Then, add the boiled and mashed potatoes, along with a little water and the required salt.
- Cook on medium heat, stirring occasionally. Add turmeric powder, red chili powder, asafoetida, sambar powder, and coriander powder. Stir well to combine.
- Keep mashing the mixture with a ladle to ensure it’s well mixed, and cook until any excess water evaporates, leaving a thick and flavorful stuffing. Remove from the heat and let it cool.
- Once cooled, shape the mixture into small balls and set them aside.
-
-
Make the Batter:
- In a bowl, mix together all the ingredients for the batter: gram flour, corn flour, red chili powder, garam masala powder, asafoetida, cooking soda, and salt.
- Gradually add water to the dry ingredients, stirring continuously, until you achieve a thick batter that will coat the potato balls.
-
Fry the Bondas:
- Heat oil in a deep frying pan or kadai for deep frying. Ensure the oil is hot enough for frying by testing it with a small drop of batter—if it sizzles and rises to the surface, the oil is ready.
- Dip each potato ball into the prepared batter, ensuring it’s fully coated, and carefully drop them into the hot oil.
- Fry the bondas on medium heat, turning them occasionally to ensure even cooking, until they are golden brown and crisp on all sides.
- Once fried, remove the bondas from the oil and drain excess oil by placing them on a paper towel-lined plate.
-
Serve:
- Serve the Potato Bonda Flavoured With Sambar Powder hot, along with tomato ketchup, Dhaniya Pudina Chutney, and a cup of Masala Chai for the perfect South Indian snack experience.
Tips:
- If you want a more flavorful filling, you can add finely chopped onions, curry leaves, or even a bit of ginger and garlic while sautéing the stuffing.
- For extra crunch, make sure the batter is thick enough to coat the balls without dripping off.
- The combination of sambar powder and garam masala in the stuffing creates a delightful fusion of flavors, making these bondas stand out from the usual ones.
Enjoy this crispy, spicy, and utterly delicious snack with your family and friends. It’s sure to be a hit at your next tea time gathering!
