Mysore Style Bonda (Crispy Potato Fritters)

 

Few things bring people to the kitchen faster than the smell of hot bondas being fried on a rainy evening.

Soft, spiced potato filling on the inside and a crisp gram flour coating on the outside — this Mysore-style bonda was a favourite tea-time snack in many homes. Perfect for unexpected guests or simply when the weather called for something warm and indulgent.

🛒 Ingredients:

For the Filling:

• Boiled potatoes

• Finely chopped onions

• Green chillies

• Ginger

• Curry leaves

• Mustard seeds

• Turmeric powder

• Salt

• Oil

For the Batter:

• Gram flour (Besan)

• Rice flour

• Red chilli powder

• Salt

• Water

 Method:

1. Mash the boiled potatoes and keep aside.

2. Heat oil in a pan and add:

   • Mustard seeds

   • Curry leaves

   • Chopped onions

   • Green chillies

   • Ginger

3. Sauté until the onions turn soft.

4. Add:

   • Turmeric powder

   • Salt

5. Add the mashed potatoes and mix well.

6. Allow the mixture to cool and shape into small balls.

 Prepare the Batter:

1. In a bowl, mix:

   • Gram flour

   • Rice flour

   • Red chilli powder

   • Salt

2. Add water gradually to form a smooth, thick batter.

 Frying:

1. Heat oil in a deep pan.

2. Dip each potato ball into the batter and gently drop into hot oil.

3. Fry until golden brown and crisp.

4. Remove and drain excess oil.

 Serving Suggestion:

Serve hot with:

• Coconut chutney

• Tomato ketchup

• Or green chutney

 A Note from Tradition:

Bondas were often served as an evening snack alongside filter coffee — especially during monsoons or when family gathered for casual get-togethers.