Coconut Bondas

Coconut Bondas Recipe - Singaporean Coconut Potato Snack

Region / culture: Singapore | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Coconut Bondas are a delicious South Indian snack made with a crispy outer layer and a flavorful coconut filling. These deep-fried balls are perfect for serving as an appetizer or snack.

History

Coconut Bondas have been a popular snack in South India for generations. The combination of coconut, potatoes, and spices creates a unique and tasty flavor profile that is loved by many.

Ingredients

1 cup grated coconut
5 potatoes, boiled and mashed
6 green chillies, chopped
1 tsp cumin seeds
1 tsp mustard seeds
3 bread slices
3 tbsp chopped coriander leaves
A few raisins
A few chopped cashew nuts
salt to taste
oil for deep frying
2 tbsp oil for sautéing coconut
1 beaten egg

How to prepare

Heat 2 tbsp of oil in a pan. Fry the mustard seeds and cumin seeds until they splutter. Add the green chillies, coconut, salt, raisins, and cashew nuts. Fry for 5 minutes. Let the mixture cool. Dry grind the bread slices. Add mashed potatoes, salt, and bread powder. Mix well to make a soft dough.
Take a small portion of the potato dough, flatten it on your palm, and fill it with coconut stuffing. Shape it into a small ball. Repeat with the rest of the dough and stuffing. Roll the balls in beaten egg and deep fry in hot oil until golden brown. Serve with green chutney or tamarind chutney.

Variations

You can add other ingredients to the coconut stuffing, such as chopped onions, grated carrots, or peas, to create different flavor profiles.

Cooking Tips & Tricks

Make sure to fry the mustard seeds and cumin seeds until they splutter to release their full flavor.

- Be careful not to overfill the potato dough with the coconut stuffing, as it may cause the bondas to break apart during frying.

- Use fresh coconut for the best flavor, but you can also use desiccated coconut if fresh is not available.

Serving Suggestions

Coconut Bondas can be served with green chutney, tamarind chutney, or even ketchup for dipping.

Cooking Techniques

The key to making perfect Coconut Bondas is to fry them in hot oil until they are golden brown and crispy on the outside.

Ingredient Substitutions

If you don't have fresh coconut, you can use desiccated coconut instead. You can also use ghee instead of oil for frying for a richer flavor.

Make Ahead Tips

You can prepare the coconut stuffing and potato dough ahead of time and store them in the refrigerator until you are ready to fry the bondas.

Presentation Ideas

Serve Coconut Bondas on a platter with a garnish of fresh coriander leaves and a sprinkle of chaat masala for an extra burst of flavor.

Pairing Recommendations

Coconut Bondas pair well with a hot cup of chai or coffee for a delicious snack.

Storage and Reheating Instructions

Coconut Bondas are best enjoyed fresh and hot, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or air fryer to crisp them up again.

Nutrition Information

Calories per serving

Each serving of Coconut Bondas contains approximately 200 calories.

Carbohydrates

Each serving of Coconut Bondas contains approximately 20g of carbohydrates.

Fats

Each serving of Coconut Bondas contains approximately 10g of fats.

Proteins

Each serving of Coconut Bondas contains approximately 5g of proteins.

Vitamins and minerals

Coconut Bondas are a good source of vitamin C, vitamin A, and iron.

Alergens

Coconut Bondas contain gluten from the bread slices and nuts, so they may not be suitable for those with gluten or nut allergies.

Summary

Coconut Bondas are a tasty snack that is relatively high in carbohydrates and fats, but also provides a good amount of protein and essential vitamins and minerals.

Summary

Coconut Bondas are a flavorful and crispy snack that is perfect for serving at parties or as a tasty treat for yourself. With a delicious coconut filling and a crispy outer layer, these bondas are sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Coconut Bondas. It was a hot summer day, the sun beating down mercilessly as I wandered through the bustling streets of a small village in southern India. I had always been fascinated by the vibrant colors and exotic flavors of Indian cuisine, and I was determined to learn as much as I could during my travels.

As I walked past a small roadside food stall, I caught a whiff of something heavenly - the sweet, intoxicating smell of coconut mixed with the warm, comforting aroma of fried dough. Intrigued, I made my way over to the stall, where a kind elderly woman was busy frying up batch after batch of these delectable treats.

I watched in awe as she deftly mixed together grated coconut, sugar, and cardamom, shaping the mixture into small balls before dipping them into a thick batter made of rice flour and water. With a practiced hand, she dropped the bondas into a sizzling pot of oil, the dough puffing up and turning a beautiful golden brown as it cooked.

Curious, I struck up a conversation with the woman, eager to learn more about this delightful snack. She smiled warmly at me, her eyes twinkling with mischief as she revealed that she had learned the recipe from her own grandmother, who had been a renowned cook in the village for many years.

Intrigued by her story, I begged her to teach me how to make the Coconut Bondas. She chuckled indulgently, agreeing to share her secret recipe with me. We spent the rest of the afternoon together, me eagerly taking notes as she guided me through the process, explaining each step in detail and offering helpful tips along the way.

I returned to my small rented cottage that evening, my head buzzing with excitement as I gathered the ingredients and set to work recreating the Coconut Bondas. The smell of coconut and cardamom filled the air as I mixed the ingredients together, my hands working deftly as I shaped the sweet-smelling mixture into small balls.

I carefully dipped each ball into the batter, holding my breath as I lowered them into the hot oil. The bondas sizzled and popped, turning a gorgeous golden brown as they cooked, their sweet aroma wafting through the kitchen and making my mouth water in anticipation.

When the bondas were finally done, I eagerly bit into one, the crispy exterior giving way to a soft, fragrant interior that melted in my mouth. The flavors exploded on my tongue, a perfect balance of sweetness and spice that left me craving for more.

Over the years, I have made these Coconut Bondas countless times, each batch a tribute to that kind elderly woman who had shared her recipe with me on that hot summer day in southern India. And as I sit here now, surrounded by the familiar sights and smells of my own kitchen, I can't help but smile at the memories of that fateful encounter, and the delicious recipe that has become a cherished part of my culinary repertoire.