Potato bondas

It is tea time here. Here is how we prepared our potato bondas. They are really filling snacks. Two bondas are more than enough to satisfy.

Bringing the ingredients together...

Potato bondas recipe
Yield – approximately 20-25 bondas

Ingredients:
For batter:
Bengal-gram dal flour – 3 cupfuls
Rice flour – ½ cup
Red chilly powder – ½ teaspoon
Baking powder – ¼ teaspoon (optional)
Salt – ¾ teaspoon, finely powdered
For filling:
Potatoes – ½ kg, boiled till soft
Turmeric powder – ¾ teaspoon
Red chilly powder – 1/2 teaspoon
Coriander powder – ½ teaspoon
Cummin powder – ¼ teaspoon
Fenugreek powder – ¼ teaspoon
Salt – ¾ teaspoon, finely powdered
Coriander leaves – half of a bunch, finely chopped
Oil – 2 teaspoons + oil for deep frying
Mustard seeds – ½ teaspoon
Black-gram dal – ½ teaspoon
Onions – 2, medium size, finely chopped
Green chillies – 3, small, medium hot, finely chopped
Lime juice – 1 tablespoon, fresh

Method: Combine the bengal-gram dal flour, rice flour, chilly powder, baking soda powder, and salt by adding enough water to make it a thick batter which pours heavily from a spoon. Beat up the batter for 2 minutes and keep aside. Peel off the skins of boiled potatoes and mash it to a lumpy dough. Mix in the spice powders, salt, and coriander leaves to the potato dough. Make 2 teaspoons of oil very hot, add the mustard seeds to splutter, black-gram dal to brown lightly, then chopped onions and green chillies. When the onions turn limp, add the mashed potatoes. Fry, turning over repeatedly, till there is a nice smell. Remove from the heat, and when cool add the lime juice. Make the potato dough into small firm balls. Keep the batter handy next to them. Heat a deep fry pan over high steady heat. Pour in the oil for deep frying. When the oil becomes smoking hot, dip a potato ball into the batter to be completely covered by it, and drop gently into the hot oil. Drop in just enough batter covered balls to fry freely in the oil without bumping into one another. Turn over the balls constantly while frying. When an attractive light brown color, gather them up all together in a large perforated slice, hot against the side of the fry pan till the clinging oil drips off entirely, and remove to a dry plate. Serve hot with any of your favorite chutneys and enjoy!


Traditional Indian Home Cooking Recipe: Potato bondas