( It’s an excellent teatime snack without onion , garlic , food color and cooking soda )
Makes : 8 - 10 Cooking time : 30 minutes
4 medium sized potatoes 3 green chillies , slit lengthwise 1 - inch piece ginger, chopped fine 1 spring curry leaves Salt to taste 1/4 teaspoon hing (asafoetida) 1/2 teaspoon turmeric powder 2 teaspoon cooking oil 1 teaspoon mustard seeds 1 teaspoonjeera( cumin ) seeds 1/2 teaspoonuraddal Cooking oil for fryingbondas
For batter :
100 g gram flour ( besan ) 1/2 teaspoon salt 1/2 teaspoon red chilli powder 1/4 teaspoon turmeric powder 1/4 teaspoon hing ( asafoetida ) Water for mixing ( approximately 1/2 cup )
To prepare batter :
Mix gram flour , salt , red chilli powder, turmric powder and hing. Add water and make a thick batter . Keep aside for 15 minutes.
Boil, peel and mash the potatoes.
In a pan , heat oil. Add mustard seeds. When it starts splutter, , addjeera,uraddal, green chillies and curry leaves . Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.
Add boiled and mashed potatoes. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes. Keep aside for cooling.
Remove green chillies from the potato mixture while making potato balls / bondas. Make lemon sized potato balls / bondas.
Heat oil in a kadai. Dip the bondas in besan batter and deep fry in hot oil on a medium heat till golden color. Remove and serve hot with tea. / coffee.