Veg Bonda Recipe

Recipe By Slurrp

Veg Bonda is a popular South Indian snack made with a spicy potato filling coated in a crispy batter. It is a perfect tea-time snack or appetizer that is loved by people of all ages. The soft and flavorful potato filling is seasoned with aromatic spices and then deep-fried to golden perfection. Serve these delicious bondas with coconut chutney or tomato ketchup for a delightful snack experience.

4.8
13 Rating -
Rate
Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
Veg Bonda
plan
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ingredients serve

Ingredients for Veg Bonda Recipe

  • 0.29 Large Potatoes, Boiled And Mashed
  • 0.14 tablespoon Oil
  • 0.14 teaspoon Mustard Seeds
  • as needed A Few Curry Leaves
  • 0.29 Green Chilies, Chopped
  • 0.14 Onion, Finely Chopped
  • 0.14 teaspoon Ginger Garlic Paste
  • 0.07 teaspoon Turmeric Powder
  • 0.07 teaspoon Red Chili Powder
  • 0.07 teaspoon Garam Masala
  • As required Salt To Taste
  • as needed Oil For Deep Frying
  • as per your need For The Batter
  • 0.14 cup Gram Flour
  • 0.29 tablespoon Rice Flour
  • 0.07 teaspoon Turmeric Powder
  • As required Salt To Taste
  • as per your need Water

Directions: Veg Bonda Recipe

Cooking Directions

  • STEP 1.Boil and mash the potatoes. Heat oil in a pan and add mustard seeds, curry leaves, and chopped green chilies.
  • STEP 2.Add chopped onions and sauté until they turn translucent. Then add ginger-garlic paste and sauté for a minute.
  • STEP 3.Add mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
  • STEP 4.Remove the potato mixture from heat and let it cool. Shape the mixture into small balls.
  • STEP 5.In a separate bowl, prepare the batter by mixing gram flour, rice flour, salt, turmeric powder, and water.
  • STEP 6.Dip each potato ball into the batter, ensuring it is coated evenly. Deep fry the bondas in hot oil until they turn golden brown.
  • STEP 7.Remove the bondas from the oil and place them on a paper towel to drain excess oil. Serve hot with chutney or ketchup.

Cooking Tips

  • Make sure the mashed potato mixture is completely cooled before shaping into balls.
  • Adjust the spice levels according to your preference by adding more or less chili powder.
  • For a healthier version, you can also bake the bondas in the oven instead of deep frying them.

Storage and Serving

  • Veg bondas are best served hot and crispy.
  • You can store any leftover bondas in an airtight container in the refrigerator for up to 2 days.
  • To reheat, preheat the oven to 350°F (175°C) and bake the bondas for 10-15 minutes until heated through.
Nutrition
value
119
calories per serving
3 g Fat5 g Protein18 g Carbs5 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    5g
  • Carbs
    18g
  • Fiber
    5g

MacroNutrients

  • Carbs
    18g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    29mg
  • Iron
    2mg
  • Vitamin A
    1327mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    48mg
  • Manganese
    < 1mg
  • Phosphorus
    69mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp