Potato Bondas Recipe – Authentic Indian Potato Fritters

Last Updated on 4 months by Neha Deshmukh

Potato Bondas Recipe – Authentic Indian Potato Fritters

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Potato Bondas. These aren’t just fritters; they’re little pockets of spiced potato goodness, coated in a crispy batter, and perfect with a steaming cup of chai. I remember the first time I made these, trying to get the batter just right… it took a few tries, but the reward was absolutely worth it! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These Potato Bondas are seriously addictive. They’re wonderfully flavorful, with a soft, spiced potato center and a delightfully crunchy exterior. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re a fantastic snack, appetizer, or even a light meal. Trust me, once you try these, they’ll become a regular in your kitchen!

Ingredients

Here’s what you’ll need to make these amazing Potato Bondas:

• 3 medium potatoes (about 500g)
• 1 tsp coconut oil
• ¼ tsp mustard seeds
• 1 medium onion, finely chopped
• 2 green chillies, finely chopped
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• ¼ tsp garam masala powder
• Salt to taste
• Oil for deep frying
• ½ cup wholewheat flour (120g)
• ½ cup all-purpose flour (120g)
• 1 tbsp rice flour (8g)
• A pinch of salt
• A pinch of turmeric powder
• A pinch of red chilli powder
• As required water

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Coconut Oil: Don’t skip the coconut oil for the tempering! It adds a beautiful aroma and flavor that really elevates the bondas. If you don’t have it, you can use vegetable oil, but coconut oil is the traditional choice.
• Flour Blend: I love using a mix of wholewheat, all-purpose, and rice flour. The wholewheat adds a bit of nuttiness, the all-purpose gives structure, and the rice flour helps create that lovely crispiness.
• Spice Variations: The beauty of Indian cooking is that you can adjust the spices to your liking. Some families add a pinch of asafoetida (hing) to the tempering for extra flavor, or a dash of amchur (dry mango powder) for a tangy twist. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, boil the potatoes until they’re soft and easily mashed. Once cooled, peel and mash them well – no lumps allowed!
2. Heat the coconut oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter – that’s when you know they’re ready.
3. Add the chopped onions and green chillies to the pan and sauté until they soften and turn translucent.
4. Now, stir in the turmeric powder, red chilli powder, garam masala, and salt. Cook for about 2 minutes, stirring constantly, to release the flavors.
5. Add the mashed potatoes to the pan and mix everything together really well. Make sure the spices are evenly distributed. Let the mixture cool down completely.
6. Once cooled, shape the potato mixture into about 10 equal-sized balls.
7. In a separate bowl, prepare the batter. Combine the wholewheat flour, all-purpose flour, rice flour, salt, turmeric powder, red chilli powder, and water. Add water gradually, mixing until you get a thick, smooth consistency – it should coat the back of a spoon.
8. Heat oil for deep frying in a kadhai or deep pan. The oil should be hot enough for frying, but not smoking.
9. Dip each potato ball into the batter, making sure it’s fully coated.
10. Carefully drop the battered potato balls into the hot oil, a few at a time. Fry them on medium-low heat until they turn golden brown and crispy.
11. Remove the bondas from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t overcrowd the pan: Frying in batches ensures the oil temperature doesn’t drop, resulting in crispier bondas.
• Temperature is key: Maintaining a medium-low heat prevents the bondas from burning on the outside while remaining raw inside.
• Cooling is crucial: Letting the potato mixture cool completely before shaping makes it easier to handle.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Adaptation: Swap the wholewheat and all-purpose flour for a gluten-free flour blend. A mix of rice flour, potato starch, and tapioca flour works well.
• Spice Level Adjustment:
  • Mild: Reduce the amount of red chilli powder or omit it altogether.
  • Medium: Use the amount of red chilli powder as specified in the recipe.
  • Hot: Add a pinch of cayenne pepper or increase the amount of green chillies.
• Festival Adaptations: Bondas are a popular snack during festivals like Diwali and Ganesh Chaturthi. You can add a pinch of cumin powder or coriander powder to the potato mixture for a festive touch.

Serving Suggestions

Serve these Potato Bondas warm with a cup of chai – it’s a match made in heaven! They also pair well with mint chutney, tamarind chutney, or even a dollop of yogurt. My family loves them with a side of spicy mango pickle.

Storage Instructions

Leftover bondas can be stored in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh, but they can be reheated.

FAQs

What is a Bonda?

A Bonda is a popular Indian snack made by deep-frying a spiced potato or vegetable filling coated in a batter. They’re known for their crispy exterior and flavorful interior.

What type of potatoes are best for making Bondas?

I recommend using starchy potatoes like Russet or Yukon Gold. They mash well and hold their shape nicely.

Can I make the Bonda batter ahead of time?

Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. You might need to add a little water to adjust the consistency before using.

How do I prevent the Bondas from absorbing too much oil?

Make sure the oil is hot enough before adding the bondas, and don’t overcrowd the pan. Frying in batches helps maintain the oil temperature.

What is the best way to reheat leftover Bondas?

You can reheat leftover bondas in a preheated oven at 180°C (350°F) for about 5-7 minutes, or until they’re crispy again. You can also shallow fry them for a minute or two.