A Vegan South Indian Classic Perfect for Veganuary

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Potato Bonda is a much-loved South Indian snack, known for its crisp golden coating and softly spiced potato centre. Naturally vegan and gluten-free, it is exactly the kind of comforting yet flavour-packed dish people look for during Veganuary and beyond.

At Madurai, we celebrate dishes like this because they reflect what South Indian cooking does best: bold flavour, simple ingredients, and food that just happens to be vegan without trying to be.

What Is Potato Bonda?

Potato Bonda is a traditional South Indian fritter made from mashed potatoes seasoned with coconut, spices, curry leaves, and fresh herbs. The potato mixture is shaped into small balls, dipped in a gram flour batter, and deep-fried until crisp.

Unlike many Western fried snacks, bonda is naturally plant-based, gluten-free, and deeply satisfying without feeling heavy.

Why Potato Bonda Is Perfect for Veganuary

  • 100% vegan with no substitutions needed
  • Naturally gluten-free
  • Comforting and familiar, even for non-vegans
  • Spiced gently rather than aggressively
  • Works equally well as a starter, snack, or sharing plate

If you are exploring vegan food for Veganuary, Potato Bonda is an easy win. It is approachable, filling, and packed with flavour.

Potato Bonda Recipe (Vegan & Gluten-Free)

Ingredients

Potato filling

  • 500 g potatoes, boiled and mashed
  • 60 g desiccated coconut
  • 50 ml vegetable oil
  • 10 g mustard seeds
  • 5 g curry leaves
  • 10 g ginger paste
  • 10 g garlic paste
  • 5 g turmeric powder
  • 20 g red chilli powder
  • 15 g fresh coriander, finely chopped
  • 15 g salt

Batter

  • 150 g gram flour
  • 15 ml lemon juice
  • 15 g red chilli powder
  • 15 g paprika powder
  • 15 g salt
  • Water, as needed
  • For frying
  • Vegetable oil, as required

Method

  • Heat 50 ml vegetable oil in a pan over medium heat. Add mustard seeds and allow them to crackle.
  • Add curry leaves, ginger paste, and garlic paste. Sauté gently for 2 minutes until aromatic.
  • Stir in desiccated coconut, turmeric, red chilli powder, and salt. Mix well, then remove from heat.
  • Combine the spiced coconut mixture with the mashed potatoes. Add fresh coriander and mix thoroughly.
  • Shape the mixture into small balls weighing 25–30 g. Set aside.
  • In a bowl, whisk gram flour, lemon juice, red chilli powder, paprika, and salt. Add water gradually to form a smooth, medium-thick batter.
  • Heat frying oil to 170–180°C.
  • Dip each potato ball into the batter, coating evenly, then deep fry until golden and crisp.
  • Drain on kitchen paper and serve hot.

How We Serve Potato Bonda at Madurai

At Madurai, Potato Bonda is served as a vegan starter, crisp on the outside and soft in the middle, designed to open the meal gently rather than overwhelm the palate. It pairs well with chutneys, dosas, and lighter South Indian mains.

Our kitchen is fully gluten-free and Coeliac UK accredited, so dishes like bonda are safe for guests with coeliac disease as well as those choosing plant-based food.

Looking for Vegan South Indian Food in Glasgow?

South Indian cuisine is one of the most naturally vegan food traditions in the world. Rice, lentils, coconut, vegetables, and spice form the backbone of everyday cooking.

If you are taking part in Veganuary or simply want to eat more plant-based food without sacrificing flavour, dishes like Potato Bonda show why South Indian food is such a strong choice.

Potato Bonda is available as part of our vegan-friendly menu at Madurai, alongside dosas, curries, and small plates inspired by South India.

Explore more vegan and gluten-free South Indian dishes.

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