Gluten-Free Potato Bonda

Elevate your snack game with Gluten-Free Potato Bonda, a crispy and flavorful Indian delicacy perfect for any occasion! This recipe transforms fluffy mashed potatoes seasoned with bold spices like turmeric, ginger, and green chilies into golden, deep-fried perfection. Encased in a batter made from chickpea and rice flours, these fritters are not only gluten-free but also irresistibly crunchy. Infused with the aromatic punch of mustard seeds, curry leaves, and asafoetida, these bite-sized delights are a crowd-pleaser served hot with tangy chutney or your favorite dipping sauce. Ready in just an hour, this easy-to-make appetizer is ideal for gluten-free diets while celebrating the authentic flavors of Indian street food.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1.5 cups Chickpea flour (Besan)
• 2 tablespoons Rice flour
• 2 pieces Green chilies
• 1 inch piece Ginger
• 0.25 cup Coriander leaves
• 10 leaves Curry leaves
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Turmeric powder
• 0.25 teaspoon Asafoetida (Hing)
• 0.5 teaspoon Red chili powder
• 2 teaspoons Salt
• 0.25 teaspoon Baking soda
• 2 cups Oil
• 1 cup Water

Directions

Step 1

Boil the potatoes until tender. Once cooked, peel and mash them while they are still warm. Set aside.

Step 2

Finely chop the green chilies, ginger, and coriander leaves. Heat a tablespoon of oil in a pan, add mustard seeds, and allow them to splutter.

Step 3

Add chopped green chilies, ginger, curry leaves, and sauté for a minute. Add turmeric powder, asafoetida, and salt. Stir well.

Step 4

Add the mashed potatoes to the pan and mix until the potatoes are coated with the spice mix. Switch off the heat and add chopped coriander leaves. Allow the mixture to cool.

Step 5

Divide the potato mixture into equal portions and shape them into balls. Set aside.

Step 6

In a mixing bowl, add chickpea flour, rice flour, red chili powder, remaining salt, and baking soda. Gradually add water to the bowl while mixing to create a smooth and thick batter.

Step 7

Heat oil in a deep frying pan over medium heat.

Step 8

Dip each potato ball into the chickpea batter, ensuring it is well coated, then gently drop it into the hot oil.

Step 9

Fry the potato bondas until they turn golden brown and crispy on all sides. Remove them using a slotted spoon and drain excess oil on paper towels.

Step 10

Serve hot with your choice of chutney or sauce.

Nutrition Facts

Serving size	1765.7 grams (1765.7g)

Amount per serving	% Daily Value*
Calories	5555

Total Fat 463.50g	594%
Saturated Fat 30.90g	155%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5253mg	228%
Total Carbohydrate 304.40g	111%
Dietary Fiber 41.10g	147%
Total Sugars 31.80g
Protein 65.80g	132%

Vitamin D 0IU	0%
Calcium 268mg	21%
Iron 20mg	111%
Potassium 6191mg	132%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 4.7%

Carbs: 21.5%