Potato Bonda (Bombayi Bonda)

Ingredients:

For the potato filling:

4 potatoes
3-4 green chillies chopped fine
curry leaves chopped
coriander leaves chopped
1/2 tsp mustard seeds
pinch of hing(asafoetida)
pinch of turmeric
lemon juice
salt to taste
1 tbsp oil

For the batter:

3/4 cup chana besan
1 tbsp chilli powder
1/4 cup rice flour
salt to taste
water as needed

Oil to deep fry

Method:

Wash and peel the potatoes. Remove the skin and boil them until soft. Mash and keep aside. Heat oil in a pan, when hot add the mustard seeds and allow to sputter. Add the chopped green chillies, hing, turmeric, curry leaves and saute for a minute. Add the mashed potatoes, salt and mix well. Turn off the heat and add the coriander leaves and lemon juice. Allow to cool and then divide into balls.



Sift the chana besan, rice flour, salt and chili powder together. Add water and make a thick batter. Heat oil in a deep fry pan on medium high heat. Dip the potato balls in the batter and deep fry, a few at a time. Keep turning until they turn golden brown on all sides. Drain on a paper towel. Serve as is or with chutney!





NOTE: The batter needs to be thick and does not require a lot of water. The rice flour makes it crisp.

Serves 4