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Potato Bonda


  • Cook the potatoes in boiling water. Then drain, peel and coarsely mash with the onion, coriander, curry leaves, a pinch of salt, the chilli powder, mustard seeds and ginger.
  • Mix the flour with enough cold water to reach a batter consistency, adding it little by little.
  • Then add the lemon juice, bicarb and a little salt. Mix well.
  • Form the potato mixture into balls in the palm of your hand and then gently fry in preheated oil, not overcrowding. Drain well on kitchen paper towels.
  • Serve accompanied by your favourite Indian chutney.
  • from Davinder Bedi, Bedi's Restaurant in South Melbourne


  • 4 potatoes
  • 1 onion, finely chopped
  • 1 tbsp chopped fresh coriander
  • 8 curry leaves
  • table salt
  • ½ tspn red chilli powder
  • ½ tspn mustard seeds
  • 1 tspn ground ginger
  • 3 cups chickpea flour
  • a squeeze of lemon juice
  • 1 pinch bicarb of soda
  • vegetable oil for frying

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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