Ball-Shaped Spicy Potato Fritter (Bonda)

AuthorYashodhara G.
DifficultyIntermediate

Ball-shaped spicy potato fritters (bondas) are made out of boiled, partly mashed potato with spices, dipped in a thick batter of gram flour (basan), and deep-fried until crispy. They can also be partially-fried and re-fried prior to serving. Serve with ketchup or chutney.

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Yields5 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

Filling
 3 medium potatoes - boiled and peeled
 1 tbsp cooking oil
 ½ tsp mustard seed (rai)
 7 sweet neem leaves (curry patta) - washed and chopped
 1 medium onion - chopped
 1 tbsp dried split chickpeas (chana dal)
 1 tbsp dried split urad beans (urad daal)
 2 fresh green chillies, or jalapeños (hari mirch) - cut into ¼” round slices
 1 tbsp fresh ginger (adarak) - peeled and chopped
 3 tbsp fresh cilantro (dhania) - chopped
 1 tsp salt, to taste
 ½ tsp red chile powder (lal mirch)
 1 tsp mango powder (amchoor)
 ½ tsp garam masala
Batter
 1 ½ cups gram flour (basan)
 ¾ cup water, or more as needed
 ½ tsp salt, to taste
 ¼ tsp red chile powder (lal mirch)
 3 pinches baking soda
 oil for frying

1

Boil potatoes with skin until soft and cooked. Set aside and cool down.

2

Heat 2 tbsp oil in a frying pan or wok. Add mustard seed (rai) and sweet neem leaves (curry patta). Cover and let the mustard seeds (rai) pop. Add chopped onion, dried split urad beans (urad daal), and dried split chickpeas (chana dal). Stir often and fry until golden, about 5 minutes. Remove from stove, and add cut hot pepper and ginger mix. Set aside.

3

Peel and coarsely mash the potatoes, leaving some texture. Add salt, chile powder (lal mirch), mango powder (amchoor), garam masala, cilantro (dhania), and roasted mixture from above. Mix. Shape into about 15 to 20 balls, about 1” in diameter or desired size and set aside.

4

In a large bowl, add gram flour (basan). Slowly add water while mixing with a whisk or spoon until smooth (similar to pancake batter). Mix in the salt and red chile powder (lal mirch). Just before you are ready to fry, add the baking soda to "activate" the batter.

5

Heat oil in a frying pan or wok. Once to temperature, place the potato balls individually into batter to coat, and gently place each in hot oil, approximately 6-10 per batch, depending on pan size. Leave some space between the bondas as they increase in size during frying.

6

Make sure the bonds are under oil. Fry at medium heat, flipping and rotating them until golden-brown all around. Once fried completely, remove with a wire skimmer and place them on a paper towel covered platter.

7

Serve hot with chutney and ketchup.

Ingredients

Filling
 3 medium potatoes - boiled and peeled
 1 tbsp cooking oil
 ½ tsp mustard seed (rai)
 7 sweet neem leaves (curry patta) - washed and chopped
 1 medium onion - chopped
 1 tbsp dried split chickpeas (chana dal)
 1 tbsp dried split urad beans (urad daal)
 2 fresh green chillies, or jalapeños (hari mirch) - cut into ¼” round slices
 1 tbsp fresh ginger (adarak) - peeled and chopped
 3 tbsp fresh cilantro (dhania) - chopped
 1 tsp salt, to taste
 ½ tsp red chile powder (lal mirch)
 1 tsp mango powder (amchoor)
 ½ tsp garam masala
Batter
 1 ½ cups gram flour (basan)
 ¾ cup water, or more as needed
 ½ tsp salt, to taste
 ¼ tsp red chile powder (lal mirch)
 3 pinches baking soda
 oil for frying

Directions

1

Boil potatoes with skin until soft and cooked. Set aside and cool down.

2

Heat 2 tbsp oil in a frying pan or wok. Add mustard seed (rai) and sweet neem leaves (curry patta). Cover and let the mustard seeds (rai) pop. Add chopped onion, dried split urad beans (urad daal), and dried split chickpeas (chana dal). Stir often and fry until golden, about 5 minutes. Remove from stove, and add cut hot pepper and ginger mix. Set aside.

3

Peel and coarsely mash the potatoes, leaving some texture. Add salt, chile powder (lal mirch), mango powder (amchoor), garam masala, cilantro (dhania), and roasted mixture from above. Mix. Shape into about 15 to 20 balls, about 1” in diameter or desired size and set aside.

4

In a large bowl, add gram flour (basan). Slowly add water while mixing with a whisk or spoon until smooth (similar to pancake batter). Mix in the salt and red chile powder (lal mirch). Just before you are ready to fry, add the baking soda to "activate" the batter.

5

Heat oil in a frying pan or wok. Once to temperature, place the potato balls individually into batter to coat, and gently place each in hot oil, approximately 6-10 per batch, depending on pan size. Leave some space between the bondas as they increase in size during frying.

6

Make sure the bonds are under oil. Fry at medium heat, flipping and rotating them until golden-brown all around. Once fried completely, remove with a wire skimmer and place them on a paper towel covered platter.

7

Serve hot with chutney and ketchup.

Ball-Shaped Spicy Potato Fritter (Bonda)

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