Potato Bondas (Indian Snacks) Recipe

Name: Potato Bondas (Indian Snacks)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound potatoes peeled and diced; 1 tablespoon mint leaves chopped; 1 tablespoon coriander leaves chopped; 1 red chili pepper minced; 2/3 cup feta cheese crumbled; 1 garlic clove peeled and minced; chili powder; salt; ground black pepper; 7 2/3 tablespoons flour chick pea; baking powder; 6 3/4 tablespoons water; vegetable oil; 8 ounces greek yogurt; 1 tablespoon mint chopped; 1 teaspoon honey; ground black pepper

Servings: persons

3/4 pound potatoes peeled and diced
1 tablespoon mint leaves chopped
1 tablespoon coriander leaves chopped
1 red chili pepper minced
2/3 cup feta cheese crumbled
1 garlic clove peeled and minced
chili powder
salt
ground black pepper
7 2/3 tablespoons flour chick pea
baking powder
6 3/4 tablespoons water
vegetable oil
8 ounces greek yogurt
1 tablespoon mint chopped
1 teaspoon honey
ground black pepper

1
Cook the potatoes in boiling water until soft. Drain, allow to cool and then mash with a fork. Set aside.
2
Place the potatoes in a bowl and add mint, coriander, chili pepper, feta cheese, garlic, and a pinch each of chili powder, salt, and black pepper. Mix well to form a ball and set aside.
3
In a separate bowl, add the chick pea flour, with a pinch each of chili powder, salt, and baking powder.
4
Add the water, a little at a time, and stir continuously until it blends and thickens.
5
With damp hands, shape the potato into small balls and coat in chick pea paste.
6
Heat up plenty of oil in a deep frying pan and fry the balls on both sides for a few minutes until golden brown and crispy.
7
In a bowl, add the yogurt, mint, honey, and a pinch of black pepper and mix well.
8
Serve immediately with the yogurt sauce.

350

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
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 17 ingredients. The key ingredients include: 3/4 pound potatoes peeled and diced, 1 tablespoon mint leaves chopped, 1 tablespoon coriander leaves chopped, 1 red chili pepper minced, and more.

Yes, Potato Bondas (Indian Snacks) falls under the Soups & Stews 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 Bondas (Indian Snacks)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions