Bondas

Name: Rukmini Iyer Bondas Recipe | Deep Fried Potato Bites
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 6
Cuisine: Indian
Ingredients: 800g potatoes, peeled and cut into 2cm cubes; 1 tbsp neutral or olive oil; ½ tsp black mustard seeds; A pinch of asafoetida; sea salt flakes, to taste; 112g gram (chickpea) flour; 45g rice flour; ½ tsp mild chilli powder; ½ tsp sea slat flakes; 150ml water; 1 litre vegetable oil, for deep-frying

by Rukmini Iyer from India Express: Simple and Delicious Recipes for Every Day

These crispy mashed potato bites are perfect for serving as a pre-meal snack or as part of a bigger spread.

Vegetarian Vegan Dairy-Free Family Friendly

Serves 6

Total 45 min

Prep 20 min

Cook 25 min

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Introduction from Rukmini Iyer

Bondas are a brilliant South Indian snack, a bit like pakoras, but with a spiced mashed potato filling. They’re incredibly moreish and perfect to serve before a bigger meal, or with drinks. If you fry them ahead of time, they can be warmed through in the oven before serving, but they’re best eaten straight out of the pan.

Ingredients

For the filling:

800g potatoes, peeled and cut into 2cm cubes

1 tbsp neutral or olive oil

½ tsp black mustard seeds

A pinch of asafoetida

sea salt flakes, to taste

For the batter:

112g gram (chickpea) flour

45g rice flour

½ tsp mild chilli powder

½ tsp sea slat flakes

150ml water

1 litre vegetable oil, for deep-frying

Method

Bring a large saucepan of water to the boil and cook the potatoes for 10 minutes until they’re cooked through. Drain well, then let them steam-dry for 5 minutes.

Meanwhile, heat the tablespoon of oil in a small frying pan; when hot, add the mustard seeds and curry leaves. Lower the heat and let them splutter for 30 seconds before adding the chilli powder, turmeric and asafoetida. Stir for a further 30 seconds, then mix the spices and oil through the potatoes and crush roughly with salt to taste. When cool enough to handle, form into small golf-sized balls. At this stage, you can refrigerate the mash until needed.

For the batter, mix the flours, chilli powder and sea salt flakes together in a bowl. Gradually add the water until you have a batter about the consistency of single cream.

When you’re ready to fry, heat the oil in a large saucepan over a medium heat, filling it no more than half full. Once the oil has reached 180°C, or when a cube of bread dropped in sizzles and starts to turn golden within 30 seconds, you’re ready to fry. Working in batches, dip 5–6 potato rounds into the bowl with the batter, then lower gently into the hot oil. Fry over a medium heat for 4–5 minutes until golden brown and crisp – you’ll know it’s done as the oil will stop bubbling so fiercely. Use a large slotted metal spoon to transfer the bondas to a plate lined with kitchen paper, then continue with the remaining potato rounds and batter. Serve hot.

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