When you are craving for a deep fry binge, choose this potato paneer bonda that would have your taste buds throwing a fiesta. Despite the simple ingredients, this delicacy has a ton of flavors and each and every bite is nothing but delicious. Garnish with tiny shards of onion rings and give yourself a soul satiating treat..
Table Of Contents:
1. Potato Paneer Bonda
2. An Outlook On The Karnataka Cuisine
3. Sparkling Savories
4. A Note On Potato Paneer Bonda
5. Ingredients Required To Make Potato Paneer Bonda
6. Step wise Directions To Make Karnataka's Authentic Potato Paneer Bonda
7. Nutritional Value
8. Plan Ahead Tips
9. Faqs
10. Description Of Paneer Bonda
11. Fantastic Accompaniments That Can Be Paired With Potato Paneer Bonda
12. Ambience That May Synchronize With Your Taste
13. Similar Recipes From Indianfoodsrecipes That You May Like
Karnataka's exemplary rich art, architecture and cultural pedigree immensely reflects upon its culinary heritage that comes with varied cuisines which would take us aback with its stunning dishes and alluring combinations. Whether it is the Udipi, Mangalorean, North Canara or it is the North, South Karnataka, Kodava, Saraswath and the Navayath cuisine, the Karnatakan cuisine is basically region specific and unique of it own kind.
This delicacy potato paneer bonda is deep fried balls with potato and paneer filling, and it is one of the stellar snacks from the prestigious Karnataka Cuisine, and this particular dish belongs to various culinary zones in the state and it is highly commendable and awe-inspiring.
An Outlook On The Karnataka Cuisine:
This splendid Karnatakan cuisine holds within itself the spectrum of varied food traditions that has tremendous geographical, cultural, and regional influences from all the culinary zones in and around the state. It prides itself of great gastronomic permeability from the surrounding geographical areas that subsequently led to the fusion and invention of various astounding dishes. Right from coconut and kacham puli based dishes to sea foods and bamboo bound delicacies, Karnataka cuisine is surely all inclusive and that is the scintillating secret behind its explosion of flavors.
On one hand, Karnatakan Cuisine embraces The Maratha and The Konkani Cuisines and it also cuddles the Andhra cuisine on the other. Any inclusion is an innovation, that would finally lead to the invention of spell bounding dishes and delights that attracts incessant pouring in of tourists day in and day out. Right from local eateries to iconic establishments, you can get umpteen number of dainty dishes that would amaze us with its gamut of flavors and tantalizing tastes.
Sparkling Savories:
Ranging from Mysore bonda to goli baje and maddur vada, Karnataka's savories are breath taking and ravishing. They have a global reach and tourists who throng to visit the historical and traditional monuments in Karnataka actually fall for its food too including its stunning savories. The list is endless, and the taste is matchless and any one who make a visit to Karnataka will agree upon this undeniable fact.
Most of the savory recipes are ancient and authentic that have withstood the test of time and have reached a global appeal. They stand tall as the trademark of the state, and mark as the greatest pride and lots of business take place by exporting the packed savories to other countries during festival and non festival seasons as well.
A Note On Potato Paneer Bonda:
This dish potato paneer bonda hails as one of the popular delicacies from the Karnataka cuisine, much adored for its appealing look and alluring aroma. With the filling made of mashed potatoes, paneer chunks and some regular Indian condiments, these flavored potato paneer balls are dipped in a spiced gram flour batter and finally deep fried to get golden potato paneer bonda.
Mostly served with a nice dip like a humble coconut chutney, this potato paneer ball fritters are a huge hit in the highway and suburb hotels in Karnataka besides being a quick fix snack at homes. A fiery red chutney or a zingy green chutney would elevate this delicacy a notch higher. And to enjoy a galvanic experience, savor the sensation with a strong and aromatic coffee.
Here is the recipe of potato paneer bonda that can be made within minutes with available ingredients at home.
Ingredients Required To Make Potato Paneer Bonda:
For The Outer Batter:
1. Gram Flour: It is the chief ingredient here as it forms the base of the batter.
2. Red chili powder: It is added for spice.
3. Turmeric powder: It is the standard ingredient to get the required color and aroma apart from its therapeutic purpose.
4. Salt and water: Basic necessity to make the batter.
For The Filling:
1. Potato: Potatoes are the main ingredient for the filling as it forms the base.
2. Paneer: It is added to bring richness, taste, flavor and nutrients to the dish.
3. Spices: Red chili, coriander, turmeric, black pepper and cumin powders are added to spruce it up.
4. Sugar: It is added to unify all the spices.
5. Salt: It is added for taste.
Vegetables :
1. Green chilies: To bring a fiery punch to the bonda.
2. Ginger: To add flavor and for digestion purpose.
3. Coriander leaves: For taste, flavor and aroma.
4. Lemon juice: To give a tangy punch.
To Fry:
1. Groundnut Oil- To deep fry the ptotato paneer bonda.
Step wise Instructions To Make Potato Paneer Bonda:
Make The Outer Batter: Mix gram flour, red chili powder, salt and water to make a thick batter.
- Boil And Temper Potatoes: Boil and mash the potatoes. Temper with some spices and salt.
- Make Balls: Make balls and dip in batter and insert the paneer cubes.
- Dip And Fry: Dunk each ball in batter and deep fry.
- Serve hot: Serve hot with a suitable dip.
Spill in a cup of besan flour in a large bowl and dust some red chili powder and turmeric powder along with a pinch of salt. Splash in some water to make a thick batter out of it. Let it rest for a while and meanwhile make the preparation for the filling.
Boil the potatoes in a wok and peel of the skin and mash it up well. Heat the wok again and tip in a little oil. Plop in the mashed potatoes and add salt and the spice powders one by one. First add the measured quantities of red chili and coriander powder and follow it up with cumin and pepper powders. Finally, tip in a little turmeric powder and sugar and stir in. Let it saute in low flame for a few minutes and at last spill in a few drops of lemon juice and turn off the flame.
Heat three cups of oil in a wok and maintain the flame in medium high mode. Make balls out of this potato mixture and insert a paneer cube and dip it in the base besan flour and drop it into the hot oil. Similarly, make four to five balls depending upon the size of the wok and the quantity of oil. Rotate the balls using a slotted spoon and when it turns golden brown overall, take it out and place it over a plate covered with a paper towel. Repeat the process until you are done with the remaining batter and filling and serve hot with a coconut chutney.
Plan Ahead Tips:
1. Buy diced paneer cubes and soak it lukewarm water just for five minutes and that is enough to make it softer and deliciously chewy.
2. Keep the outer batter mildy spiced so that it does not overpower the taste of the filling. Add let the batter be reasonably thick so that it can hold the paneer cube intact while frying.
3. Wipe the potato with a muslin cloth after boiling to get rid of excessive moisture.
4. You can refrigerate the potato balls and use whenever needed.
5. It is a nice and easy evening, party and travel snack and a pretty much easier lunch box bite.
6. If you make it for kids just skip adding green chilies and reduce the portion of spice powders and serve it with tomato ketch up.
Faqs:
1. In what way it is different from regular mysore bonda or other traditional bonda varieties?
Though the basic version is the same, the addition of paneer cubes gives a totally unique taste and flavor to the bonda and that makes the difference here.
2. Can we add grated paneer instead of cubes?
Yes, you can do that way too. If it is a big chunk, your bite becomes interesting with the exclusive taste of paneer and if you add scrambled paneer, the taste would get seeped into the flavor of potato and other spices and either way it tastes delicious.
Aloo paneer bonda Is:
1. mildly spiced and flavored
2. sumptuous savory
3. tastes delicious with a suitable dip
4. versatile
5. crispy golden brown balls
6. Thick outside and soft inside
7. can be taken at any part of the day
Fantastic Accompaniments That Can Be paired With Potato Paneer Bonda:
- Coconut chutney
- tomato chutney
- onion chutney
- mint chutney
- coriander chutney
- plain sambhar
Ambience That May synchronize with Your Taste:
Winter season is the best for savories and indeed rain and "bajii bonda" are fond twins that will always come together. Choose a cozy corner of your house with windows where you can see the drizzle clearly, and set a small table and place this sizzling potato paneer bonda, groundnut chutney, aromatic filter coffee and of course your favorite book. You may need nothing more that this tiny treat, to enjoy a perfect blissful evening. The chirping of the birds, the pitter patter of the rain, and the rustle of the plants and trees will all match with your dainty delight to take you to "zen mode" for a while.
Similar Dishes From Indianfoodsrecipes that You May Like To Give A Try:
1. Goli Baje
2. Punnugulu
3. Batata Vada
4. Pattanam Pakoda
Ingredients
Directions
Spill in a cup of besan flour in a large bowl and dust some red chili powder and turmeric powder along with a pinch of salt. Splash in some water to make a thick batter out of it. Let it rest for a while and meanwhile make the preparation for the filling.
Boil the potatoes in a wok and peel of the skin and mash it up well. Heat the wok again and tip in a little oil. Plop in the mashed potatoes and add salt and the spice powders one by one. First add the measured quantities of red chili and coriander powder and follow it up with cumin and pepper powders. Finally, tip in a little turmeric powder and sugar and stir in. Let it saute in low flame for a few minutes and at last spill in a few drops of lemon juice and turn off the flame.
Heat three cups of oil in a wok and maintain the flame in medium high mode. Make balls out of this potato mixture and insert a paneer cube and dip it in the base besan flour and drop it into the hot oil. Similarly, make four to five balls depending upon the size of the wok and the quantity of oil. Rotate the balls using a slotted spoon and when it turns golden brown overall, take it out and place it over a plate covered with a paper towel. Repeat the process until you are done with the remaining batter and filling and serve hot with a coconut chutney.
