I still cannot believe that I have never made bonda before. In fact it has been many years since I ate bonda. When I chose this month’s theme for BM, I decided that I would only do non-Indian dish for the potato theme. When I was going back and forth deciding the dishes I would be making, the potato bonda kept pricking me. I just could not get past it before putting it down as a dish of choice. So here I am, happy and fulfilled after eating a plate full of delicious bondas.
Since the theme was potato dishes, I made the filling exclusively potato. You could make your choice of filling with any vegetable along with the potatoes. Potato makes it a hearty dish and is just so delightful. Next time I will be adding some carrots, peas and beans along with potatoes when making the bonda.
Preparation time – 15 minutes
Cooking time – 1 hour
Difficulty level – easy
Ingredients – Makes around 18 – 20 Bondas
For the filling –
- Potato – 4 medium
- Onion – 1 medium (finely chopped)
- Ginger – ½ inch piece
- Green chilies – 3
- Curry leaves – few
- Mustard seeds – 1 tsp
- Cumin seeds – ½ tsp
- Ullutham paruppu / Urad dal – 1 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Oil – 1 tbsp plus more to deep fry
- Cilantro – to garnish
- Besan / chick pea flour / Kadalai maavu – ¾ cup
- Rice flour – ¼ cup
- Chili powder – ½ tsp
- Asafetida – a pinch
- Baking soda – ¼ tsp
- Salt – to taste
- Water – as needed to make the batter
To make the filling –
- Boil the potatoes. I usually do this in the microwave. Peel the skin and cut the potatoes into cubes. Sprinkle some water (about 3-4 tbsp) and cover with a food grade plastic wrap. Microwave for about 10 minutes or until the potatoes are very soft. Using a fork, mash the potatoes and keep it aside. Make sure that you do not add too much water when cooking the potatoes since it will cause the filling to be on the wet side and it will be difficult to shape the bondas.
- In a pan, heat 1 tbsp of oil and add the mustard seeds and cumin seeds. Once the seeds crackle, add the urad dal, asafetida, curry leaves, green chilies and ginger. Fry for about 30 seconds and then add the turmeric powder.
- Add the chopped onions and fry until translucent. Now add the mashed potatoes along with the salt and mix well. Cook on low flame for about 2-3 minutes until the mixture thickens and comes together. Now add the cilantro and mix one more time. Take it off the flame and let it cool down to room temperature.
- When the mixture cools down enough to handle, make small equal size balls out of them and place it on a plate.
- Mix all the ingredients mentioned for the covering (except water) in a medium bowl.
- Add water slowly to form a smooth thick batter. Make sure that the batter is on the thicker side.
- Heat the oil for deep frying in a deep bottom pan/kadai.
- Place about 4-5 shaped potato balls inside the filling mixture. Turn around to coat it well. Carefully lift the coated balls and slide it into the hot oil. Repeat the same with the rest of the potato balls placed inside the batter. Depending on the size of the kadai you can about 5 – 6 bondas at a time. Do not add any more than this as that would decrease the oil temperature.
- Fry the bondas in medium temperature until they are golden brown.
- Carefully remove them from oil and place it on a paper towel lined dish to drain the extra oil.
- Repeat the same with the rest of the potato balls.
- Serve hot with coconut chutney or hot sauce or ketchup!