Potato Bondas (South Indian) Recipe
Summary
Ingredients
| Potatoes | 1⁄2 Kilogram | |
| Green chilies | 3 | |
| Fresh ginger | 1 Teaspoon, chopped | |
| Mustard seeds | 1⁄4 Teaspoon | |
| Besan | 2 Cup (32 tbs) | |
| Water | 1 1⁄2 Cup (24 tbs) | |
| Salt | To Taste | |
| Onion | 3⁄4 Cup (12 tbs) | |
| Coriander leaves | 1 Teaspoon, chopped | |
| Turmeric | 1⁄4 Teaspoon | |
| Ghee | 3 Teaspoon | |
| Mustard | 1⁄4 Teaspoon | |
| Oil | 2 Cup (32 tbs) (For Deep Frying) |
Nutrition Facts
Serving size
Calories 598 Calories from Fat 415
% Daily Value*
Total Fat 47 g72.4%
Saturated Fat 7.3 g36.4%
Trans Fat 0 g
Cholesterol 6.7 mg2.2%
Sodium 92.1 mg3.8%
Total Carbohydrates 37 g12.3%
Dietary Fiber 5.9 g23.6%
Sugars 5.3 g
Protein 9 g18.8%
Vitamin A 2.6% Vitamin C 50.6%
Calcium 3.3% Iron 13.7%
*Based on a 2000 Calorie diet
Directions
1 In a pan, boil the potatoes.
2 Allow to cool.
3 Carefully peel and chop them.
4 In a frying pan, heat the ghee.
5 Add in turmeric, onion, green chillies, salt and mustard seeds.
6 Cook for about 1 minute.
7 Remove from the heat.
8 Mix in the coriander and let cool.
9 Using sufficient mixture, form a ball with your hands.
10 Make even sized balls till the entire mixture is used up.
11 In a bowl, mix besan, salt and water to form a thick batter.
12 Dip the potato balls in it.
13 In a frying pan, heat the oil.
14 Carefully drop in the prepared balls and fry till golden brown.
SERVING
15 Serve hot with your choice of sauce.
Chef
