Potato Bondas

Serves 4-6

Potato Bondas 
Potato bondas make a wonderful snack or starter and keep for several days, so it's worth preparing, quite a lot at a time. We made a whole tinful to take skiing in Kashmir, filling our ski-jacket pockets with them at the beginning of each day so we could snack on them during ski-lift rides. As the balls are quite fragile, they also provided an extra incentive not to fall over.

The bondas are supposed to be very spicy, so they are particularly good to eat on the cold snow slopes. When I offered one to a Scandinavian skier sharing my chair lift, he found it excessively hot and, as soon as we got off, grabbed m mouthfuls of snow to relieve his burning mouth. This recipe has been considerably toned down to make a milder version—if you want to spice it up again, just add more chili.

These potato fritters are particularly good served with Green Coconut Chutney.


6 tablespoons chickpea flour (gram flour or besan)
Pinch of salt
Pinch of hing (asafetida)
1 teaspoon ground turmeric
1 teaspoon chili powder
Water as needed


Oil for deep frying
2 pounds potatoes, peeled, cooked, and mashed
2 tablespoons sunflower oil
1/4 teaspoon salt
2 teaspoons sugar
4 teaspoons shredded dried coconut
5-10 green Thai or serrano chilies, finely chopped
2 pinches of hing (asafetida)
2-inch piece fresh ginger, minced
1 teaspoon sesame seeds
1 teaspoon garam masala
juice of 1 lime
Handful of minced fresh cilantro

Mix all the batter ingredients together in a bowl, adding water a spoonful at a time until a thick paste forms.

Mix all the rest of the ingredients together and mold by hand into balls about the size of a golf ball.

Heat the oil for deep frying. When the oil is hot enough to cause a drop of the batter to sizzle and bubble rapidly, dip each ball of mixture in the batter and deep fry the bondas in 2-3 batches, turning regularly, for 5-10 minutes, or until golden brown all over. Drain on paper towels and serve hot or cold.

For convenience, the balls may instead be flattened out a bit and panfried, turning once.


Buy the Book!


World Food Café
by Chris & Carolyn Caldicott
Soma Books, 2001
$28.00, 192 pages
Recipe reprinted by permission.


World Food Café



Cookbook Profile Archive


This page created January 2002

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home