Potato Bonda Recipe Flavoured With Sambar Powder
Introduction
Delve into the delightful world of South Indian snacks with this Potato Bonda, a beloved treat bursting with flavors. Flavored with aromatic sambar powder, these golden, crispy delights are perfect for any occasion, serving as a tasty snack alongside your favorite chutneys or a steaming cup of masala chai.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | To deep fry |
| Gram flour (besan) | 1/2 cup |
| Corn flour | 3 tablespoons |
| Red Chilli powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Asafoetida (hing) | A pinch |
| Cooking soda | A pinch |
| Salt | To taste |
| Potatoes (Aloo) | 2 (boiled) |
| Green peas (Matar) | 1/2 cup (optional) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Sambar Powder | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Hot Sunflower Oil | 2 teaspoons |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 200 |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 10g |
| Fiber | 3g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
Instructions
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Prep Ingredients: Begin by gathering all your ingredients. Ensure the potatoes are boiled and cooled for easy mashing.
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Sauté Spices: Heat sunflower oil in a pan. Once hot, add mustard seeds and cumin seeds. Allow them to splutter, releasing their aromatic essence. If using, toss in the green peas and sauté for a minute.
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Make the Filling: Add the mashed potatoes to the pan. Incorporate a splash of water and salt to taste. Cook on medium heat, stirring occasionally.
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Spice it Up: Sprinkle in turmeric powder, red chili powder, asafoetida, sambar powder, and coriander powder. Mix thoroughly and continue to mash and cook until the mixture is well-combined and the water evaporates.
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Cool & Form Balls: Remove the filling from heat and allow it to cool slightly. Once cooled, form small balls from the mixture and set them aside.
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Prepare the Batter: In a separate bowl, combine all the batter ingredients (gram flour, corn flour, red chili powder, garam masala, asafoetida, cooking soda, and salt). Gradually add water to create a thick batter, ensuring it is smooth and can coat the potato balls.
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Fry the Bonda: Heat sunflower oil in a kadai or deep frying pan over medium heat. Dip each potato ball into the batter, ensuring it is well-coated, then carefully drop them into the hot oil.
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Cook to Perfection: Fry the bonda, turning occasionally, until they are golden brown and crispy on all sides. Remove them from the oil and let them drain on kitchen tissues to remove excess oil.
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Serve Hot: Enjoy your Potato Bonda hot, served alongside tangy tomato ketchup, refreshing Dhaniya Pudina Chutney, and a comforting cup of Masala Chai.
Conclusion
This Potato Bonda Recipe Flavoured With Sambar Powder is the ultimate way to experience a delicious fusion of flavors. Ideal for gatherings or a cozy evening snack, these crispy delights are sure to impress your family and friends. Happy cooking!
