Medium

Baking soda

teaspoon

Besan / Gram flour

tablespoon

Fresh coriander leave

gram

Sunflower oil

Chilli powder

Turmeric powder

Cumin seed

table spoon

Mustard seed

Curry leaves

Ginger

unit

Green chillies (Indian)

Onion

Potato

Bonda

In a pan, heat 2 tablespoons of oil over medium heat. Add mustard seeds and let them splutter.

Add curry leaves, asafoetida, turmeric powder, and red chili powder. Mix well. Add the boiled and mashed potatoes. Stir to combine with the spices

Season with salt and cook for a few more minutes until the mixture is well-incorporated and heated through. Remove from heat, and let the mixture cool. Once cooled, add chopped coriander leaves and mix well.

In a mixing bowl, combine gram flour, red chili powder, asafoetida, and a pinch of baking soda (if using). Gradually add water while whisking to form a smooth batter. It should be thick enough to coat the back of a spoon.

Heat oil in a deep frying pan over medium heat. Take a portion of the potato mixture and shape it into small round balls.

Dip each potato ball into the gram flour batter, ensuring it's well-coated. Carefully slide the coated balls into the hot oil.

Fry until they turn golden brown and crispy. Remove with a slotted spoon and drain excess oil on a paper towel.

Medium

60 min

Snack

Indian

Servings

6

Nutrition

/ per serving

Directions

Step #1

12 min.

Step #2

12 min.

Step #3

12 min.

Step #4

12 min.

Step #5

12 min.

Step #6

12 min.

Step #7

12 min.

Step #8

12 min.

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