Potato Bonda

Wait, Ahoy! Anita Wait! I am hoping I made it at last huffing and puffing. Well I assumed the date for the event is the last of the month so my entry counts right? If you are wondering what this is all about, here is the announcement where Anita exhorts us to celebrate deep fried goodies every now and then. When she says we listen ;) I do agree these days deep frying needs some added encouragement! I have never fried bondas ever, this is the very first time. So all the more reason to relish and enjoy them.

With a cloudy overcast sky it indeed was a good day to deep fry in the patio. Following the host's lead I squeezed some lime juice into the potato mixture and it made for a tangy tasty bonda.

potato balls ready

Ingredients
1. 5-6 medium sized potatoes boiled
2. 1 Medium Onion chopped fine
3. 3 green chilies sliced thin
4. about a handful coriander leaves chopped
5. 1/2 tsp mustard seeds
6. 1/4 inch piece of ginger grated
7. 1/4 tsp turmeric powder
8. half of a lime

For the Batter
1. 2 Cups besan flour
2. 2 tbsp rice flour
3. 1 tsp chili powder
4. salt to taste
5. 1 cup of water

Sift the flour and add the water and whisk together to make a smooth batter. If you like the shell thick keep the batter thick, if you prefer a thin covering make a slightly runny batter.

Method
1. In a wide mouthed pan, heat 2 tsp of oil and splutter the mustard seeds.
2. Add the green chilies and saute for a minute
3. Add the onions and saute till translucent.
4. Add the turmeric powder, salt, coriander leaves and mix.
5. Set aside to cool and squeeze half a lemon into the mixture.
6. Add to the potato mixture, mix and make small lime sized balls and set aside.
7. Now heat a sauce pan with oil, when hot
8. Dip the potato balls in the batter and drop them in the oil one by one.
9. Let them start to turn a slight shade of brown
10. Remove them to a plate lined with a paper towel.

Enjoy with some chili garlic sauce and relish the indulgence.