Jersey Royal Potato and Spring Onion Bonda

A delicious South Indian snack featuring the unique flavour of Jersey Royal potatoes combined with fresh spring onions and a hint of spice. Made using local Jersey ingredients for an authentic taste of the island.

Prep Time

15 minutes

Total Time

45 minutes

Calories

1675 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.77/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gJersey Royal Potatoes(Small to medium size, scrubbed clean)

£2.50

6Spring Onions(Finely chopped)

£0.75

2tbspFresh Coriander(Finely chopped)

£0.60

1Green Chillies(Finely chopped, adjust to taste)

£0.50

1tspGinger(Grated)

£0.20

10Curry Leaves(Fresh, roughly chopped)

£0.40

150gBesan (Gram Flour)

£0.50

2tbspRice Flour(For extra crispiness)

£0.15

0.5tspTurmeric Powder

£0.10

0.5tspRed Chilli Powder(Adjust to taste)

£0.10

PinchAsafoetida (Hing)(Optional, adds a savoury flavour)

£0.05

50mlJersey Milk(Adjust as needed to form a batter)

£0.20

To tasteSalt

£0.05

For deep fryingVegetable Oil

£0.75

1tbspJersey Butter(optional for greasing the bowl)

£0.25

Total Cost

£7.10

£1.77 per serving

Instructions

1.
Boil the Jersey Royal potatoes in a large pot of salted water until they are tender but still firm (about 15-20 minutes). Drain well and let them cool slightly.
2.
While the potatoes are cooling, prepare the batter. In a mixing bowl, combine the besan, rice flour, turmeric powder, red chilli powder, asafoetida (if using), and salt. Gradually add the Jersey milk, mixing until you have a smooth, lump-free batter with a consistency similar to pancake batter. Set aside.
3.
Once the potatoes are cool enough to handle, peel them (optional, but recommended for a smoother texture). Mash them well in the mixing bowl.
4.
Add the chopped spring onions, fresh coriander, green chillies, grated ginger, and chopped curry leaves to the mashed potatoes. Mix everything thoroughly.
5.
Heat vegetable oil in a deep frying pan or wok over medium heat. The oil should be hot enough to fry the bondas without burning them.
6.
Take a spoonful of the potato mixture and gently shape it into a round or slightly flattened ball. Dip each ball completely in the besan batter, ensuring it is well coated.
7.
Carefully drop the batter-coated potato balls into the hot oil, a few at a time, being careful not to overcrowd the pan.
8.
Fry the bondas for 3-4 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
9.
Serve the Jersey Royal Potato and Spring Onion Bondas hot with your favorite chutney or sauce. Mint chutney or coconut chutney pairs particularly well.

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My Notes

Nutrition Information

Nutrition per serving (235g)

1675 kcal / 7012 kJ

Carbs

189g

73% of RDA

Fat

78g

111% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

31 g

103% of RDA

Sugar

21 g

23% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

Don't overcook the potatoes, as they will become too mushy and difficult to shape.

If the batter is too thick, add a little more Jersey milk. If it's too thin, add a little more besan.

Ensure the oil is hot enough before frying the bondas, otherwise they will absorb too much oil and become greasy.

For an extra layer of flavour, temper some mustard seeds and urad dal in a little oil and add it to the potato mixture before shaping the bondas.

You can grease the mixing bowl with Jersey butter before mashing the potatoes for richer flavor

Cooking Equipment

Large pot

Mixing bowl

Deep frying pan or wok

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

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