Heart-Healthy Potato Bonda

Indulge in the guilt-free goodness of Heart-Healthy Potato Bonda, a wholesome twist on the classic Indian street food that’s baked instead of deep-fried. Perfect for those seeking a flavorful yet low-fat option, these golden potato fritters are packed with aromatic spices like turmeric, curry leaves, and ginger, delivering an irresistible burst of flavor in every bite. Made with a batter of chickpea flour, rice flour, and a hint of black salt, these crispy treats achieve a light and satisfying crunch straight from the oven. Serve these oven-baked delights hot, garnished with fresh coriander, alongside a tangy chutney or creamy yogurt dip for the ultimate healthy snack or appetizer. With easy-to-follow steps and just 30 minutes of prep time, this recipe is your go-to for a heart-smart indulgence!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium Potatoes
• 1 medium Onion
• 1 whole Green chili
• 1 inch Ginger
• 10 leaves Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Mustard seeds
• 1 cup Chickpea flour (besan)
• 0.25 cup Rice flour
• 0.25 teaspoon Baking soda
• 0.5 teaspoon Black salt
• 0.5 teaspoon Salt
• 1 tablespoon Oil
• 0.75 cup Water
• 2 tablespoons Coriander leaves

Directions

Step 1

Boil the potatoes with their skins on until they are fork-tender. Allow them to cool, then peel and mash them in a large mixing bowl.

Step 2

Finely chop the onion, green chili, and ginger. Roughly tear the curry leaves.

Step 3

In a non-stick pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and let them crackle.

Step 4

Add the chopped onion, green chili, and ginger to the pan and saute until the onions become translucent.

Step 5

Stir in the turmeric powder and curry leaves, followed by the mashed potatoes. Mix well until the spices are evenly distributed.

Step 6

Add salt to the mixture as per taste, and cook for another 2-3 minutes. Remove from heat and allow the mixture to cool slightly.

Step 7

Once cool, form the potato mixture into small balls (about golf-ball size) and set aside.

Step 8

In a separate bowl, mix chickpea flour, rice flour, baking soda, black salt, regular salt, and water to form a smooth batter of semi-thick consistency.

Step 9

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 10

Dip each potato ball into the batter, ensuring it's coated well, and place them on the prepared baking sheet.

Step 11

Bake the bondas in the preheated oven for about 20-25 minutes, or until they are golden brown, flipping them halfway through baking to ensure even cooking.

Step 12

Garnish the bondas with chopped coriander leaves before serving hot with your choice of chutney or yogurt dip.

Nutrition Facts

Serving size	1357.7 grams (1357.7g)

Amount per serving	% Daily Value*
Calories	1596

Total Fat 24.90g	32%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2610mg	113%
Total Carbohydrate 295.80g	108%
Dietary Fiber 36.00g	129%
Total Sugars 31.20g
Protein 54.60g	109%

Vitamin D 0IU	0%
Calcium 262mg	20%
Iron 17mg	93%
Potassium 5860mg	125%

*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: 13.8%

Protein: 13.4%

Carbs: 72.8%