A Vegan South Indian Recipe : Potato Bonda

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Potato Bonda is one of South India’s most-loved snacks — crisp, golden, and gently spiced. It’s naturally vegan and gluten-free, which is typical of South Indian cooking. No substitutions. No compromises. Just good food that happens to be plant-based.

At Madurai, we serve dishes like this because they show what South Indian cooking does best: bold flavour from simple ingredients.

What Is Potato Bonda?

Potato Bonda is a traditional fritter made from spiced mashed potatoes shaped into balls, dipped in gram flour batter, and deep-fried until crisp.

The filling is seasoned with coconut, curry leaves, ginger, garlic, and warming spices. The gram flour coating — made from chickpeas, not wheat — creates a light, crispy shell that’s completely gluten-free.

Unlike heavier fried snacks, bonda feels satisfying without weighing you down. It’s the kind of food that works as a starter, a snack with chai, or part of a sharing plate.

Why This Recipe Works

  • Naturally vegan — South Indian cooking has always relied on coconut, lentils, rice, and vegetables. There’s nothing to replace or substitute.
  • Gluten-free by design — Gram flour is a staple in South Indian kitchens. It’s been used for centuries, long before gluten-free became a dietary trend.
  • Balanced spicing — The heat comes from red chilli powder, but it’s tempered by coconut, fresh coriander, and the mild sweetness of potato. You taste the spice, not just the burn.
  • Comforting and familiar — Even if you’ve never tried South Indian food, spiced potato fritters make sense. The flavours are warm, not intimidating.

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 let them crackle.
  • Add curry leaves, ginger paste, and garlic paste. Sauté for 2 minutes until fragrant.
  • 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, about 25–30 g each. Set aside.
  • In a bowl, whisk together gram flour, lemon juice, red chilli powder, paprika, and salt. Add water gradually to form a smooth, medium-thick batter — it should coat the back of a spoon.
  • Heat frying oil to 170–180°C.
  • Dip each potato ball into the batter, coating evenly, then carefully lower into the hot oil. Fry until golden and crisp, turning occasionally.
  • Drain on kitchen paper and serve hot.

How We Serve Potato Bonda at Madurai

At Madurai, Potato Bonda is served as a starter — crisp on the outside, soft and gently spiced in the middle. It’s designed to open the meal without overwhelming your palate.

We pair it with coconut chutney and tomato chutney, which balance the richness and add sharpness. It also works well alongside dosas or as part of a sharing plate with other South Indian small dishes.

Our kitchen is 100% gluten-free and Coeliac UK accredited, so dishes like bonda are safe for anyone with coeliac disease as well as those choosing plant-based food.

Why South Indian Food Works So Well for Vegan Eating

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

There’s no need to “veganise” dishes or replace ingredients with substitutes. The food has always been this way — generous, flavourful, and built around plants.

If you’re eating more plant-based food, South Indian cooking is a strong place to start. Dishes like Potato Bonda show that vegan food doesn’t need to compromise on flavour or satisfaction.

Visit Madurai in Glasgow

Potato Bonda is part of our vegan-friendly menu at Madurai, alongside dosas, rice dishes, curries, and sharing plates inspired by South India.

We’re at 142a St Vincent Street in Glasgow city centre. Book a table at Madurai or call 0141 221 7722.

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