Crispy chickpea batter wraps around a soft, spiced filling of sweet potato, ginger and green chilli. Served with fresh coconut chutney, these make a flavourful starter best enjoyed warm.
Bonda is the name for fried snacks coated in batter, found in various forms in different parts of India. This recipe is a distinct variation on South Indian potato bonda: the filling here is made with sweet potato instead of regular potato. The texture remains familiar — a soft, spiced centre with a golden-brown exterior — while the sweet potato adds a mild sweetness. Serve the balls as a starter or savoury snack, ideally soon after they come out of the oil.
Mustard seeds, curry leaves, ginger and green chilli give the filling its pronounced, savoury aroma. Let the mustard seeds crackle in hot oil before adding the other aromatics; this helps distribute them evenly through the mash. Curry leaves are available fresh or frozen at shops selling South Asian ingredients. You can leave them out if you can’t find any, but don’t replace them with curry powder: it has a different aroma. Adjust the amount of green chilli to suit its heat and your own preference.
Cook the sweet potato until tender and let the pieces steam dry for a little while after draining. A dry, firm mash is easier to roll into balls than a wet one, and keeps the filling from thinning the batter. Chickpea flour is the base of the coating; a little rice flour helps the crust turn crisp. Whisk the batter until it is thick enough to cling to a ball. Add the water gradually, as the exact amount depends on the flour.
Fry in oil at about 170–175 °C. If the oil is too cool, the batter can absorb a lot of oil; if it is too hot, the outside will colour before the centre is properly hot. Fry in small batches so the temperature doesn’t drop too much, and turn the bonda for an even colour. A kitchen thermometer makes this easy. Without one, test with a drop of batter: it should sizzle straight away and turn golden gradually, not darken immediately.
Coconut chutney brings a cooling note and a little freshness alongside the warm, spiced filling. Roasted chana dal makes the chutney richer; you can find it at Indian grocery stores. You can also skip the chutney and serve a fresh green chutney instead. Leftover bonda can be quickly reheated in an oven or air fryer until the crust is crisp again; store it covered in the refrigerator and refrigerate it promptly after cooking. The crust is at its best straight after frying.
Cook the diced sweet potato in plenty of water for 10–12 minutes, until tender. Drain and let it steam dry for 5 minutes. Roughly mash with a fork.
Heat 1½ tablespoons of oil in a frying pan over medium heat. Add the mustard seeds. As soon as they start to pop, stir in the curry leaves, ginger and green chilli and cook for 30 seconds.
Add the sweet potato, turmeric and ½ teaspoon of salt. Stir and mash until you have a cohesive filling. Remove the pan from the heat, stir in the lime juice and let the filling cool. Roll it into 12 balls.
Make the coconut chutney: blend the coconut, roasted chana dal, green chilli, lime juice, 60 ml water and ¼ teaspoon of salt until smooth. Add more water if needed, until the chutney is thick but spoonable. Taste and adjust the salt.
Stir the chickpea flour and rice flour together with a pinch of salt in a bowl. Gradually whisk in 150 ml water until you have a thick, smooth batter that clings to a ball. Add more water only if needed.
Heat the frying oil in a sturdy pan to 170–175 °C. Coat a ball in the batter, let the excess drip off and carefully lower it into the oil. Fry in batches of three or four, turning regularly, for about 4–5 minutes, until golden brown. Lift out of the pan and drain on a rack or paper towels.
Serve the bonda warm with the coconut chutney.
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