Bondas Sukka
Crispy, golden potato fritters (bondas) are tossed in a fragrant, dry-roasted Mangalorean spice and coconut masala. This dish is a delightful combination of soft filling, crunchy exterior, and bold, savory flavors.
For 4 servings
Prepare the Sukka Masala Powder
- In a dry pan over low heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
- In the same pan, roast the grated coconut on low heat, stirring continuously until it turns light golden brown and aromatic. Be careful not to burn it.
- Once both the spices and coconut have cooled completely, grind them together in a spice grinder to a slightly coarse powder. Do not add any water. Set this sukka masala powder aside.
Prepare the Potato Filling
- In a bowl, mash the boiled and peeled potatoes until smooth.
- Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter.
- Add the finely chopped ginger and green chilies, and sauté for 30 seconds.
- Pour this tempering over the mashed potatoes. Add 0.5 tsp turmeric powder, 2 tbsp of the chopped coriander leaves, and 1 tsp salt.
- Mix everything thoroughly. Allow the mixture to cool, then divide and shape it into 12 small, equal-sized balls.
Make the Bonda Batter
- In a mixing bowl, combine the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, hing, and 0.5 tsp salt.
- Gradually add about 3/4 cup of water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
Fry the Bondas
- Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
- Dip each potato ball into the batter, ensuring it's evenly coated, and let any excess batter drip off.
- Carefully slide the coated balls into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
- Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crisp all over.
- Remove the fried bondas with a slotted spoon and drain them on a wire rack or paper towels. Set aside.
Assemble the Bondas Sukka
- Heat 2 tbsp of vegetable oil in a wide pan or wok over medium heat.
- Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Add the chopped tomatoes and cook until they turn soft and mushy.
- Stir in the prepared sukka masala powder and a pinch of salt. Sauté for 2-3 minutes until the masala is well-cooked and fragrant.
- Mix in the tamarind paste. If the masala seems too dry, sprinkle 1-2 tbsp of water to loosen it slightly.
- Gently add the fried bondas to the pan. Toss carefully to coat all the bondas evenly with the sukka masala. Cook for just 1-2 minutes to heat through.
- Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately while the bondas are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the bonda batter is not too thin, or it won't coat the potato balls properly. It should be of a thick pancake batter consistency.
- 2Fry the bondas on a steady medium heat to ensure they cook through without burning the outside.
- 3Roast the spices for the sukka masala on a low flame to bring out their essential oils without burning them, which can make the masala bitter.
- 4Toss the bondas in the masala just before serving to maintain their maximum crispness.
- 5For a richer flavor, use freshly grated coconut for the masala instead of desiccated.
- 6Do not overcrowd the pan while frying bondas, as it will lower the oil temperature and result in oily, soggy bondas.
Adapt it for your goals.
Healthier Version
For a lower-fat option, you can bake or air-fry the bondas. Spray the coated balls with oil and bake at 200°C (400°F) for 15-20 minutes or air-fry for 12-15 minutes, flipping halfway through, until golden and crisp. The texture will be less crunchy than the deep-fried version.
Different FillingDifferent Filling
Replace the potato filling with mashed sweet potatoes, crumbled paneer, or a mix of finely chopped vegetables like carrots, peas, and beans for a different flavor profile.
Spicier VersionSpicier Version
Increase the number of dried red chilies and green chilies, or add a pinch of garam masala to the sukka base for extra heat and warmth.
Why this is on our healthy list.
Energy Boosting
The potatoes in the filling are a rich source of complex carbohydrates, providing sustained energy to keep you active.
Rich in Antioxidants
The blend of spices like turmeric, coriander seeds, and black peppercorns is packed with antioxidants that help combat oxidative stress in the body.
Source of Plant-Based Protein
Besan (gram flour) used for the batter is a good source of plant-based protein, which is essential for muscle repair and growth.
Aids Digestion
Spices such as ginger, cumin, and fennel seeds are traditionally known for their digestive properties, helping to soothe the stomach and improve gut health.
Frequently asked questions
One serving of Bondas Sukka (approximately 3 pieces) contains an estimated 480-550 calories. The majority of the calories come from the deep-fried bondas and the coconut and oil used in the sukka masala.