10 December 2012,03:00 by

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Makes :
25 pieces

Preparation Time :
35 minutes

Cooking Time :
25 minutes

Preparation Method :

  • The Batter: Combine all the batter ingredients in a bowl. Gradually add about 1 cup of warm water to form a thick, smooth paste.
  • The Tempering: Put the oil in a pan over medium heat. When hot add the remaining tempering ingredients. Fry over medium heat, till mustard seeds splutter.
  • The Filling: Add the onions, ginger, tomatoes and green chilies to the skillet. Stir-fry for a few minutes. Add half of turmeric powder and adjust seasoning with salt.
  • Add the mashed potato and stir well. Mix in green peas, cashew nuts and coriander leaves. Set aside till the batter is prepared.
  • Shape the potato mix into small balls and set aside in the refrigerator for about 10-12 minutes.
  • Dip each potato ball into the batter.
  • Heat the oil in a deep frying pan or wok over medium heat. Fry bonda in batches till golden brown. Drain on paper towels.
  • Serve hot with any chutney.



  • 150 grams gram flour
  • 30 grams rice flour
  • ½ teaspoon baking soda
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • Salt, to taste
  • Cooking oil for deep-frying


  • 220 grams potatoes, boiled, peeled and mashed
  • 75 grams frozen green peas
  • 75 grams finely chopped onions
  • 1 teaspoon minced fresh ginger
  • 30 grams finely chopped tomatoes
  • ½ teaspoon turmeric powder
  • 2 green chilies, finely chopped
  • 30 grams roasted cashew nut halves
  • Salt, to taste
  • 25 grams chopped coriander leaves


  • 1 teaspoon black mustard seeds
  • 1 tablespoon urad dhal
  • 1 tablespoon Cooking oil
  • ¼ teaspoon asafetida powder

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