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Potato Bonda - Famous Indian Recipes

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Serves 2 | Prep Time 30 | Cook Time 5


For boiling potato

Potato – ½ kg
Salt as needed
Turmeric powder – 1 teaspoon
Water to boil potato

For the batter:

Gram flour – 1 cup
Rice flour – ¼ cup
Asafoetida – 1 teaspoon
Chili powder – 2 spoons
Salt as needed
Water to mix the batter

For filling:

Oil – 2 spoons
Mustard seeds – 1 teaspoon
Bengal gram – 1 teaspoon
Urad dal – 1 teaspoon
Garlic – 5 no’s (finely chopped)
Onion – 2 (big finely chopped)
Green chili – 3 no’s (slitted or finely chopped)
Curry leaves – 10 leaves finely chopped
Salt as needed

First wash the potato and cut it to half then put in to cooker.

Add required water to boil potato and add turmeric powder, salt as needed.

Close the pressure cooker, switch on the stove and cook up to 2 whistles and wait for releasing pressure.

Next drain the water, peel it and mashed coarsely.

Sieve the gram flour and pour in to a bowl then add rice flour, asafoetida, chili powder, salt as needed and mix well the flour.

Now slowly add water, mix well the batter and keep it aside.

For filling preparation:

In a pan add oil when it is heated add mustard seeds, when it is splutter add Bengal gram, urad dal, then add chopped onion fry for 2 minutes.

Next add green chili, curry leaves and required salt for this filling masala, then add coarsely mashed masala.

Fry the masala for 3 minutes and switch off the stove.

Make balls from the potato masala and keep it a side.

Switch on the stove and place a frying pan, then add oil for deep frying the potato bonda.

Once it is heated dip the potato masala balls in batter and pour in to the oil and fry till it become golden brown colour on both sides.

Put it in to tissue paper to remove extra oil from potato bonda.

Hot and soft potato bonda is ready to serve. Serve with tomato ketchup or any chutney variety.

Pairs Well With


Potato Bonda - Famous Indian Recipes

how to prepare Potato Bonda ?

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