Kitchen Recipe
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Sri Lankan Potato Bonda (Ala Bonda)
Spicy, curried mashed potato balls dipped in a thick, turmeric-spiced chickpea flour batter and deep-fried to a golden crunch.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- sri lankan
Ingredients
Scaled for 12 servings
- potatoes
- onions
- green chilies
- mustard seeds
- curry leaves
- turmeric
- chickpea flour (gram flour/besan)
- rice flour
- oil for frying
Equipment
- Frying pan
- Deep fryer
Instructions
- 1
Make Potato Filling
Boil and mash potatoes. Sauté mustard seeds, curry leaves, onions, chilies, and turmeric. Mix into the potatoes. Roll into balls.
- 2
Make Batter
Whisk chickpea flour, a spoonful of rice flour (for crispiness), turmeric, salt, and water to form a thick, lump-free batter.
- 3
Coat
Dip the potato balls into the batter until fully coated.
- 4
Fry
Carefully drop into hot oil and fry until the batter is cooked, crispy, and golden.
Cooking Tips
- The batter must be thick enough to coat the potato balls without dripping off instantly.
- Fry in medium-hot oil so the batter cooks through without burning.
Variations
- Egg Bonda: Wrap the potato mixture around half a boiled egg before battering and frying.
Chef's Notes & Storage
- A popular tea-time snack found in Tamil communities and street food stalls.
Nutrition Estimate
140 calories · 4g protein · 18g carbs · 6g fat · 2g fiber per serving
