Best Easy Bonda Recipe

Heat 2 tbsp oil in a skillet over medium heat. Add mustard seeds and let them pop, then add onions, green chili, ginger, and sauté until onion is soft.

Stir in turmeric, red chili powder, and salt. Add mashed potatoes and cook on low heat for 2–3 minutes, mixing well to incorporate spices. Remove from heat and fold in chopped cilantro. Allow mixture to cool completely.

Shape the cooled potato mixture into golf ball-sized rounds, pressing gently to ensure they hold their shape.

In a large bowl, combine besan, baking soda, and a pinch of salt. Slowly add water (about 1 cup), whisking to make a thick, smooth batter that coats the back of a spoon.

Heat oil in a deep pan to 350°F (medium-high). Dip each potato ball into besan batter, ensuring a full, even coating. Lower carefully into the oil, frying in batches. Fry each bonda, turning occasionally, until golden and crisp—about 3–4 minutes per batch.

Remove bondas with a slotted spoon and drain on paper towels. Serve hot with chutney or as a tea-time snack.