Potato Bonda

Method

1. 1

   Mash 3 boiled potatoes and keep it aside.

   Potato

2. 2

   Heat oil in a pan and crackle mustard seeds and cumin. Add ginger, green chilli, curry leaves, cashew, asafoetida, and turmeric powder. Saute for a minute to remove the raw taste of the ginger, then add lemon juice and salt.

   Sunflower OilMustard SeedsCuminGingerGreen ChilliCurry leavesCashew (half)AsafoetidaTurmeric PowderLemon JuiceSalt

3. 3

   Add the boiled potato, mash and combine to mix evenly. Add coriander leaves, mix and turn off the heat.

   Coriander Leaves

4. 4

   Combine together besan, rice flour, turmeric powder, red chilli powder, salt, asafoetida and baking powder. Mix and then add water gradually until it forms a thick batter.

   Besan FlourRice FlourTurmeric PowderRed Chilli PowderSaltAsafoetidaBaking SodaWater

5. 5

   Once it cools, make small roundels of the potato mixture (around 2 inches in diameter). Heat oil in a kadai. Once the oil is hot, dip the potato roundels in the batter then add it to the hot oil. Fry on medium-high heat until it turns crips and golden, around 4 minutes. Remove from the oil and drain on kitchen tissue. Serve with coconut chutney, or any other chutney of your choice. It can also be served on its own.

   Sunflower Oil