The Kerala bonda recipe is a delicacy from the Southern Indian state of Kerala. It is a deliciously crispy fried ball soaked in a spicy sauce. It is usually eaten as an evening snack or a side dish for breakfast.
The Kerala bonda recipe is easy to make and can be prepared in about half an hour.
The ingredients for the Kerala bonda are easily available at your nearest supermarket or Indian grocery store. You can easily make it your home.
How To Make Kerala Bonda Recipe?
The ingredients are potatoes, onions, green chilies, and spices. The main ingredient is a large potato cut into bite-sized pieces and mixed with diced onions, a handful of fresh shredded coconut, ginger juliennes, and green chilies. It is then seasoned with cumin seeds, cilantro leaves, salt, and pepper to taste.
If you do not have fresh shredded coconut at home, you can use dried unsweetened grated coconut instead.
Ingredients
- 1 large potato, cut into bite-size pieces
- 1 medium onion (quartered)
- 1 handful shredded coconut (fresh or unsweetened grated coconut can also be used)
- 6 green chilies sliced [about 1 teaspoon if you have fresh chilies, about 8-10 regular green chilies if you have dried ones]
- 3 tablespoons ginger juliennes (you can also use ginger paste and add a little lime juice to it – 1 tablespoon)
- cumin seeds, cilantro leaves [fresh or dried] – 1/4 teaspoon.
- salt and pepper to taste
Method
Step 1. Wash and peel the potatoes [keep a piece of potato for later]. Cut the potatoes into bite-size pieces.
Step 2. Add half of the potatoes, onions and coconut, ginger juliennes, and green chilies in a large mixing bowl. Add salt and pepper to taste. Mix well so that all ingredients are well coated with spices.
Step 3. Heat oil in a large frying pan on medium heat. Drop spoonfuls of this mixture into the oil and flatten them slightly with a spoon to make about 6-7 small balls at a time. Fry them until golden brown on both sides, and then place them on paper towels to soak up excess oil.
Step 4. Serve hot with any chutney or sauce of your liking. I like to serve this as an evening snack with chili garlic peanut sauce or a side dish for breakfast with coconut chutney.
Nutrition Facts Of Kerala Bonda Recipe
Amount Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 196 |
| Cholesterol | 0 mg |
| Sodium | 0.1 mg |
| Potassium | 70 mg |
| Carbohydrates | 36 g |
| Fiber | 3 g |
| Protein | 4 g |
Amazing 11 Healthy Benefits Of Kerala Bonda Recipe
1. The potato is a member of the nightshade family, as are tomatoes and eggplant. The fruits and vegetables in this family contain alkaloids that may have a small effect on the human nervous system. Potatoes do not contain as much alkaloid as eggplants or tomatoes, but they contain some solanine. Solanine is not the same chemical found in belladonna, however.
2. Potatoes are a good source of complex carbohydrates, broken down into glucose during digestion. This simple carbohydrate is the preferred energy source for the brain and central nervous system.
3. Potatoes contain no fat, sodium, or cholesterol and are a good source of fiber and other important nutrients. They also have an unusually high water content for food, including B-complex vitamins thiamin and pantothenic acid; potassium; phosphorus; biotin; iron; magnesium; manganese; copper; zinc; and calcium.
4. Potatoes are a good source of beta-carotene, a precursor to vitamin A. They are also a good source of the mineral manganese.
5. Potatoes and their products, such as frozen french fries and baked potato chips, also contain choline and phosphorus, which are important in managing cholesterol levels.
6. The tuber also contains important carotenoid pigments called vitamin A; the carotenes in potatoes contain the yellow dye lutein, which can help protect the eyes from some eye diseases.
7. The orange-red pigment of some potatoes is the same as that found in spinach and carrots. It is a powerful antioxidant that can help protect the body cells from damage caused by free radicals. Free radicals cause damage by stealing electrons from other cells, which can lead to cancer, heart disease, and other diseases
8. Potatoes contain phytosterols, which are plant-based compounds that help lower LDL cholesterol levels in the blood.
9. The tuber is also a good source of dietary fiber, which can help to prevent constipation, heart disease, and diabetes.
10. Potatoes are an important source of vitamin C, an antioxidant that can help protect cells from damage by free radicals.
11. Potatoes are a good source of iron, an important nutrient that helps the body produce red blood cells, hemoglobin, and myoglobin; iron also plays a role in the blood’s ability to carry oxygen to tissues through the blood vessels.
Can I Freeze It?
Yes, you can freeze it. Just place the potato patties on a sheet pan and put them in the freezer. When frozen, transfer to a freezer-friendly bag or airtight container and store in the freezer.
What Can Be Added To Its Taste?
Following are some variations to this recipe
1. If you have any homemade curry, like chili curry or curry leaves curry, add some of it to the potato mixture and make Kerala bonda out of it.
2. If you do not have fresh shredded coconut at home, you can use dried unsweetened grated coconut instead. You will then get a rock-hard bonda, however.
3. Add a small handful of fresh cilantro to the potato mixture and serve with tomato sauce or green chutney.
4. You can add some small pieces of chicken or beef for the masala taste.
Conclusion
Kerala or Malabar bonda is a spicy yet delicious treat. It is a great snack for the entire family. You can also try this recipe with sweet potatoes, carrots, or pumpkin. You may have to add some more spices if you use veggies other than potatoes.
You can also use this recipe to make bonda with any vegetable of your choice.
If you want to make something more interesting, try Indian masala pasta live in London, a spicy potato dish made with a combination of spices and herbs.
Please share this Kerala bonda recipe with your friends and family if you like it! Thanks!