How to make Traditional Potato Bonda -
All spiced and nice for monsoon
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gram Flour, Potatoes (आलू)
Cuisine : Maharashtrian
Course : Snacks and Starters
For more recipes related to Traditional Potato Bonda checkout Khaman Dhokla, Khandvi, Besan Methi Cheela With Cheese, Sandwich Dhokla . You can also find more Snacks and Starters recipes like Papad Cones - SK Khazana Rice Paper Rolls Instant Wheat Vermicelli Upma-SK Khazana Crispy Arbi Tukras
Traditional Potato Bonda Recipe Card
The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet.
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra.
Prep Time : 41-50 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Traditional Potato Bonda Recipe
Gram Flour boiled, peeled and mashed 4 large
Potatoes 1 tbsps + for deep-frying
Mustard seeds 1 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Turmeric powder 1/4 teaspoon
Green chillies chopped 3-4
Ginger chopped 2 inch piece
Onion chopped 1 small
Salt to taste
Fresh coriander leaves chopped 1/2 bunch
Batter
Gram flour (besan) 1 cup
Rice flour 1 teaspoon
Red chilli powder 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
Method
Step 1
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.
Step 2
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.
Step 3
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 Kcal
Carbohydrates : 176.7 gm
Protein : 32.2 gm
Fat : 58.4 gm
Other : Niacin- 8.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
