Cheese stuffed potato bonda

By Vijaya Selvaraju
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For the potatoes:

  • 2 large Russet baking potatoes, peeled and cubed
  • 3 Thai green chiles, finely minced
  • 1 teaspoon dry mango powder
  • 2 teaspoons cumin
  • 3 tablespoons fresh coriander, chopped
  • 1-1/2 teaspoons salt
  • 1-1/2 cups pizza mozzarella (2.5 centimeter cubes)

For the batter:

  • 1/2 cup chickpea flour
  • 2 tablespoons cornstarch
  • 1/4 teaspoon cayenne chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1/2 cup water
  • Canola or vegetable oil, for frying


  1. In a medium saucepan, boil cubed potatoes until fork tender. Drain and slightly air dry to remove excess moisture. Pass through a potato ricer to mash.
  2. Next, add chiles, mango powder, cumin, coriander, and salt to mashed potatoes then stir until well combined.
  3. Take a ping-pong sized amount of the potato mixture, stuff with mozzarella cube, and roll into a ball. Repeat with remaining potato mixture.
  4. Preheat oil to 350 degrees.
  5. In a mixing bowl, whisk all ingredients for batter until smooth.
  6. Dip potato balls into batter, remove with a fork allowing any excess batter to drip off before gently lowering into the hot oil. Be careful of oil spitting. Cook for three to four minutes or until golden brown and crispy. Drain on paper towel.
  7. Serve hot. Enjoy! :)


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