Potato Bonda (Spicy Potato Balls) Recipe

Name: Potato Bonda (Spicy Potato Balls)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound potatoes, peeled and quartered; 2 tablespoons light sesame oil; 1 1/2 teaspoons cumin seeds; 6 fresh curry leaves, chopped, or more to taste; 1/2 cup minced onion; 2 green chile peppers, minced; 1 1/2 teaspoons ginger paste; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder; 1 cup chickpea flour (besan); 1 tablespoon rice flour; 1 teaspoon ground red chile pepper; 1 pinch asafoetida powder (hing); 1/4 cup water, or as needed; vegetable oil for frying

Servings: persons

1 pound potatoes, peeled and quartered
2 tablespoons light sesame oil
1 1/2 teaspoons cumin seeds
6 fresh curry leaves, chopped, or more to taste
1/2 cup minced onion
2 green chile peppers, minced
1 1/2 teaspoons ginger paste
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1 cup chickpea flour (besan)
1 tablespoon rice flour
1 teaspoon ground red chile pepper
1 pinch asafoetida powder (hing)
1/4 cup water, or as needed
vegetable oil for frying

1
Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
2
Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
3
Pour onion mixture over smashed potatoes; mix thoroughly to combine.
4
Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
5
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
6
Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 pound potatoes, peeled and quartered, 2 tablespoons light sesame oil, 1 1/2 teaspoons cumin seeds, 6 fresh curry leaves, chopped, or more to taste, and more.

Yes, Potato Bonda (Spicy Potato Balls) falls under the Vegetarian 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.

That's it — enjoy your meal!

Potato Bonda (Spicy Potato Balls)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions