1. Boil the potatoes. Peel and lightly mash them. 2. Finely chop the onion. 3. In a hot pan, add 1 tablespoon of oil. After 2 minutes, add the mustard seeds, urud dal, onion, green chilies and a few curry leaves. Keep stirring. When the onion becomes translucent, add the mashed potatoes, turmeric and salt. Fry for 5 minutes and remove from heat. Add a half teaspoon of lemon juice and mix. 4. To make the coating, add three quarters of a cup of water, red chili powder and salt to the Bengal gram dal flour to make a thick paste. Add more water if the paste is too thick. ​5. Make lemon sized balls with the potato mixture. Dip each ball into the flour paste until it is well coated. Deep fry in hot oil until golden brown.


- You should be able to make 3 or 4 Bondas at a time. Serve with your favorite chutney. ​- Bondas can be served as an appetizer or starter to a meal as well as a snack in the afternoon after school or work with tea.

BONDA [Indian Snack RECIPE]

Bonda was my husband’s favorite snack when he was young. Kachi would make them fresh for him when he came home from school in Madras. Balakrishnan, Kachi’s husband, loves to eat this favorite South Indian snack as often as he can. Since this is a vegetarian recipe, they are enjoyed by everyone across South India. This Bonda you make with this easy to make recipe will disappear as quickly as you make them.


2 potatoes
1 onion, large
4 green chilies, sliced
½ lemon
¼ tsp turmeric
curry leaves
¼ tsp mustard seeds
½ tsp urud dal
1 cup Bengal gram dal flour
½ tsp red chili powder
¼ tsp turmeric