Ingredients
- 2 medium-sized potatoesBuy
- 1 medium-sized onionsBuy
- 3–4 medium-sized green chilesBuy
- 2 tbsp, finely-chopped coriander leavesBuy
- 1 tsp finely-chopped gingerBuy
- 1 tsp finely-chopped GarlicBuy
- Salt to tasteBuy
- 4 portions gram flour (besan)Buy
- 1 portion rice flourBuy
- ½ tsp baking sodaBuy
- Salt to tasteBuy
- Water or beerBuy
- Oil for fryingBuy
Directions
Boil potatoes, remove skin, and mash coarsely.
Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds.
Add onions and fry until browned.
Add ginger and garlic and fry for a minute.
Add the chopped coriander leaves and mashed potatoes and fold well.
Allow it to cool and shape into small golf ball-sized balls.
Mix the gram flour and the rice flour with baking soda. Add salt to taste.
Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup.
Once the batter and filling are ready, heat some oil in a deep pan. The oil should be at least 1½ inch (4 cm) deep for deep-frying.
Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan.
Fry the bonda until golden, then remove from the oil.
Serve with ketchup or chutney.
Related recipes
Baingan Bartha (South Indian Eggplant with Chili) II
Bhuna Khichuri (Bengali Rice and Lentils)
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