3 potatoes, boiled and mashed 100 g paneer, cut into small cubes ( 1/4 - inch ) 1 tablespoon grated carrot 2 teaspoon oil 1 teaspoon mustard seeds 1/2 teaspoon jeera ( cumin seeds ) 1/2 teaspoon uraddal 1 spring curry leaves 1 teaspoon chopped ginger 2 green chillies, slit lengthwise 1/2 teaspoon turmeric powder 1/2 teaspoon salt ( or to taste ) 2 pinches asafoetida ( hing ) 250 ml oil for frying bondas (oil level should be 1 1/2 - inch from the base of the kadai )
For the Batter:
1 cup ( approximately 175 gm ) gram flour ( besan / kadalamaavu ) 1/2 teaspoon salt 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 2 pinches hing ( asafoetida) 1/2 cup + 1 1/2 tablespoon water
For the batter:
Mix all the ingredients well and make smooth batter with water. Batter should not be too watery. It should be of dropping consistency. Keep aside for 15 minutes.
For the seasoning:
Heat oil in a kadai/ frying pan. Add mustard seeds. When they pop, add cumin seeds, uraddal, curry leaves, chopped ginger and slit green chilies. Fry for 2 - 3 minutes.
Add turmeric powder and saute on a low heat till the raw smell goes.
Add boiled and mashed potatoes, paneer cubes, grated carrot, hing and salt to taste. Do not addwater. Mix well.
Cover with a lid and cook on a low heat for 10 minutes. Switch off the heat. Allow the mixture to cool for some time. Remove the slit green chillies. Make lemon sized balls ( bondas ) and keep aside.
For the Bondas:
Heat oil in a kadai or frying pan. Reduce heat to medium.
Dip each lemon sized bondas in gram flour batter and ( ensure the batter is well coated ) deep fry on a medium heat till golden color. Drain out oil and serve as an evening snack with tomato sauce / coconut chutney.