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Spicy Potato Bonda Snack


A great potato snack that is usually eaten on holidays but also during the rest of the year. In India it is considered as "street food" and it you can find it in carts and stalls in the markets and on the roadsides, fried on the spot and it is hot and fresh.

The Bonda snack is vegan and gluten-free, so everyone can eat it. Whoever eats legumes can also eat it during Passover.

It is very easy to make although it looks and you can vary it with all kinds of additions of vegetables and spices that you like. I like to add green peas because the pea is very delicate in taste and blends wonderfuly with the dominant flavors and also because it just add a very beautiful touch.


Ingridients:


3-4 large potatoes

1 large onion

A handful of curry leaves from two stems

2-3 dry red chili peppers

1 teaspoon of mustard seeds

1/2 teaspoon of cumin seeds

1 teaspoon of salt

1/2 teaspoon of turmeric

1/2 teaspoon of ginger

1/2 cup green peas (you can use frozen)

3 tablespoons of sunflower oil


Ingredients for batter:

1 cup chickpea flour

a pinch of salt to taste

1/2 1 cups of water


Oil for deep frying


Preparation method:

  1. Peel the potatoes and cook in water with a teaspoon of salt until they soften completely

  2. Transfer to a bowl and mash well into a smooth mashed potato

  3. Cool well

  4. Chop the onion, chili pepper and curry leaves

  5. Heat a little amount of oil in a pan

  6. Add the mustard and cumin seeds and fry lightly until they start to pop

  7. Add the chopped onion and fry lightly

  8. Add the curry and chili leaves

  9. Fry until the onion is golden

  10. Add turmeric, ginger and salt and mix well

  11. Add the fried mixture to the mashed potatos and mix well

  12. Add the green peas and mix

  13. Lightly wet your hands and make a small balls in the size of ping pong. Put them on a tray or plate so they will be ready for frying

  14. In a small, deep bowl, mix chickpea flour with water and salt. If needed add more water. The batter should be in liquid texture like for pancakes.

  15. In a deep frying pan or a small frying pot, heat oil well

  16. When the oil is hot, take a ball of potato and dip it in the batter from all sides and immediately put it into the oil

  17. Do the same with the other balls. Fry together 5-6 balls at the same time depending on the size of the pan

  18. Fry and turn over for all sides until a golden color is obtained.

  19. Take out with a slotted spoon on a mesh or absorbent paper

  20. Eat when it's hot. Highly recommended with coriander and coconut chutney

  21. You can be prepared in advance and keep it in the refrigerator and heat in the oven.


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