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Potato Bonda (Spicy Potato Balls)

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"A savory appetizer from South India. Serve with chutney."
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1 h servings 186 cals
Original recipe yields 8 servings

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  • Prep

  • Cook

  • Ready In

  1. Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
  2. Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
  3. Pour onion mixture over smashed potatoes; mix thoroughly to combine.
  4. Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
  5. Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  6. Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.


  • Cook's Note:
  • Prepare and measure all ingredients in advance and keep ready at hand. Besan, rice flour, ground red chili, and hing may be mixed together.
  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 186 calories; 10 g fat; 21 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition

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