Bonda with Instant Mashed Potato
Submitted by billie145
Crispy, golden Indian potato bondas made with a genius shortcut: instant mashed potatoes! Spiced with mustard seeds, turmeric, ginger, and green chilies, then dipped in gram flour batter and fried until irresistibly crunchy.
YIELD
1 servingsPREP
30 minCOOK
30 minREADY
60 minThese little golden fritters are pure street food magic.
Traditional Indian bondas get a clever weeknight upgrade here, swapping boiled potatoes for instant mashed potato flakes. The filling is loaded with mustard seeds that pop in the oil, fresh ginger, green chilies, and bright cilantro.
Peas and carrots add a touch of sweetness, while a squeeze of lemon juice at the end wakes everything up.
Dip each spiced potato ball into a light gram flour batter and fry until they turn deeply golden and shatteringly crisp on the outside, with a soft, warmly spiced center.
They come together in about an hour, and the recipe yields 20 to 30 bite-sized bondas. Serve them with coconut chutney or tamarind sauce for a proper snack spread.
Kitchen Tips
- Let the potato filling cool completely before shaping into balls, or the batter won’t stick properly.
- Keep the batter slightly thick; if it’s too runny, the coating will slide off during frying.
- Fry in small batches so the oil temperature stays consistent and every bonda gets that even golden crunch.
Ingredients
Directions
- Mix potato buds and ½ teaspoon of salt with 1 cup of hot water 2. Chop ginger, chillies, coriander leaves, and onion finely 3. Heat oil (about 5 table spoons) and add mustard seeds 4. Add chopped ingredients and fry until onions are brown 5. Add carrots, peas, turmeric and 1 teaspoon of salt and cook on low heat for about 10 minutes.
- Add potato (now mashed) and fry for 5 minutes.
- Remove from heat and add lemon juice and let it cool The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, ¾ cup water, ½ teaspoon salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20 to 30 small bondas.
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