Mashed Potato Bonda Recipe

Name: Mashed Potato Bonda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 onion medium; 2 cups potato buds; 1 1/2 cups peas and carrots; 2 green chilies large; 1 teaspoon lemon juice; 1 cup gram flour; 1/2 teaspoon mustard seed; 1 pinch turmeric; 1/2 teaspoon baking powder; 1/4 inch ginger piece; 1 bunch coriander leaves; 2 teaspoons salt; oil

Servings: persons

1 onion medium
2 cups potato buds
1 1/2 cups peas and carrots
2 green chilies large
1 teaspoon lemon juice
1 cup gram flour
1/2 teaspoon mustard seed
1 pinch turmeric
1/2 teaspoon baking powder
1/4 inch ginger piece
1 bunch coriander leaves
2 teaspoons salt
oil

1
Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown.
2
Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes. Remove from heat, add lemon juice and let cool; set aside.
3
Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the Baking powder and mix thoroughly.
4
After the batter is prepared, make small balls out of the filling and roll them in the batter. Fry them in the hot oil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 onion medium, 2 cups potato buds, 1 1/2 cups peas and carrots, 2 green chilies large, and more.

Yes, Mashed Potato Bonda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mashed Potato Bonda

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