Bonda Recipe Kit Recipe

Indian cuisine · 1925 calories

Bonda Recipe Kit recipe

About this recipe

Discover the authentic flavors of South India with our Bonda Recipe Kit! This kit includes all the essentials to create crispy, golden bondas—spiced potato balls coated in a besan batter and deep-fried to perfection. Perfect as a snack or appetizer, these bondas pair wonderfully with tangy chutney or your favorite dipping sauce. With step-by-step instructions, you can easily master this traditional recipe at home. Order your Bonda Recipe Kit now on the AnyFeast website or app and bring the taste of South India to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • 100 g Curry Leaves
  • 500 g Onion
  • medium Chilli Green Long
  • 1 kg Potato
  • - Besan
  • loose Ginger
  • 100 g Garlic
  • 1 l Refined Soyabean Oil
  • 200 g Table Salt
  • - Cumin Seed
  • 50 g Asafoetida Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder

Instructions

  1. 1. Boil the potatoes until they are soft, then peel and mash them in a large bowl.
  2. 2. Finely chop the onions and green chillies, and add them to the mashed potatoes along with curry leaves.
  3. 3. Add a pinch of cumin seeds, a pinch of asafoetida, a pinch of turmeric powder, and a pinch of red chilli powder to the mixture.
  4. 4. Season the potato mixture with salt to taste and mix everything thoroughly to ensure spices are evenly distributed.
  5. 5. Shape the spiced potato mixture into small, round balls of desired size and set them aside.
  6. 6. In another bowl, mix besan with water to make a smooth, thick batter. Add a pinch of salt to the batter.
  7. 7. Heat cooking oil in a deep pan until hot enough for deep-frying.
  8. 8. Dip each potato ball into the besan batter, ensuring they are completely coated, then carefully place them in the hot oil.
  9. 9. Fry the bondas in batches, turning them occasionally, until they are golden brown and crispy on all sides.
  10. 10. Use a slotted spoon to remove the cooked bondas from the oil and drain them on paper towels to remove excess oil.
  11. 11. Serve the hot bondas with chutney or a sauce of your choice.