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Bonda with Instant Mashed Potato

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Recipe

 

Yield

1 servings

Prep

30 min

Cook

30 min

Ready

60 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 medium onions
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2 cups potatoes
buds
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1 ½ cups green peas
and carrots
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2 each green chili peppers
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1 teaspoon lemon juice
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1 cup graham flour
*
½ teaspoon mustard seeds
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1 pinch turmeric
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½ teaspoon baking powder
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¼ inch ginger
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1 small cilantro
bunch
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2 teaspoons salt
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1 x vegetable oil
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Ingredients

Amount Measure Ingredient Features
1 medium onions
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473 ml potatoes
buds
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355 ml green peas
and carrots
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2 each green chili peppers
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5 ml lemon juice
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237 ml graham flour
*
2.5 ml mustard seeds
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1 pinch turmeric
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2.5 ml baking powder
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0.3 inch ginger
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1 small cilantro
bunch
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1E+1 ml salt
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1 x vegetable oil
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Directions

  1. Mix potato buds and ½ teaspoon of salt with 1 cup of hot water 2. Chop ginger, chillies, coriander leaves, and onion finely 3. Heat oil (about 5 table spoons) and add mustard seeds 4. Add chopped ingredients and fry until onions are brown 5. Add carrots, peas, turmeric and 1 teaspoon of salt and cook on low heat for about 10 minutes.
  2. Add potato (now mashed) and fry for 5 minutes.
  3. Remove from heat and add lemon juice and let it cool The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, ¾ cup water, ½ teaspoon salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20 to 30 small bondas.


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 3385% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6218mg 259%
Total Carbohydrate 24g 24%
Dietary Fiber 16g 65%
Sugars g
Protein 25g
Vitamin A 58% Vitamin C 230%
Calcium 22% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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