Traditional Potato Bonda All spiced and nice for monsoon This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 01 Apr 2016 in Recipes Course New Update Main Ingredients Gram Flour, Potatoes Cuisine Maharashtrian Course Snacks and Starters Prep Time 41-50 minutes Cook time 16-20 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Traditional Potato Bonda 4 large Gram Flour boiled, peeled and mashed 1 tbsps + for deep-frying Potatoes 1 teaspoon Mustard seeds Method Heat one tablespoon oil in a non stick pan, add mustard, urad dal, turmeric powder, green chillies, ginger and onion and sauté for two minutes. Add potatoes, salt and coriander leaves and mix well. Divide into equal portions and roll into balls. Mix together besan, rice flour, red chilli powder, turmeric powder, salt and sufficient water to a thick and smooth batter. Heat sufficient oil in a kadai, dip the potato balls in the batter and slide into the hot oil and deep fry till golden brown in colour. Drain on absorbent paper. Serve hot. Nutrition Info Calories 1359 Carbohydrates 176.7 Protein 32.2 Fat 58.4 Other Fiber Niacin- 8.8mg #Mustard seeds #Potatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article