Potato Bonda

🔥 Prep

• Peel and boil the 4 pcs potatoes until tender, then drain and mash them in a bowl.
• Finely chop the 1 pc onion.
• Grate 1 tsp ginger.
• Measure out 150 g besan, 1 tbsp rice flour, 1 tsp mustard seeds, 0.25 tsp turmeric powder, and 1.5 tsp salt, keeping each in separate small bowls.
• Measure out 300 ml oil for frying and set aside.

🔥 Cook

• 1. To the mashed potatoes, add the chopped onion, grated ginger, mustard seeds, turmeric powder, and salt; mix thoroughly to form a uniform spiced potato mixture.
• 2. Divide the mixture into equal portions and shape each into a smooth ball, about the size of a walnut.
• 3. In a separate bowl, whisk together the besan, rice flour, and enough water (approximately 100‑120 ml) to create a thick, lump‑free batter; add a pinch of salt if desired.
• 4. Heat the 300 ml oil in a deep frying pan over medium-high heat until it shimmers and reaches about 180°C.
• 5. Dip each potato ball into the batter, ensuring it is fully coated, then gently slide it into the hot oil.
• 6. Fry the coated balls for 3-4 minutes, turning occasionally, until they turn golden brown and crisp.
• 7. Using a slotted spoon, remove the bonda from the oil and transfer them to a plate lined with paper towels to drain excess oil.
• 8. Repeat steps 5‑7 for the remaining potato balls, adjusting the heat as needed to maintain a steady medium-high temperature.

🔥 Serve

• Serve the hot potato bonda immediately with coconut chutney or mint coriander chutney on the side.
• Accompany with a wedge of lemon for a bright, tangy finish.
• Pair with a warm cup of filter coffee or traditional South Indian sambar for a complete snack experience.