Yield: 40 small bondas
Ingredient Amount
Corn oil 4 tsp.
Mustard seeds, black 1 tsp.
Lentils, Urad Dal 1-2 tsp.
Red chilies, dry, crushed but not ground 2 ea.
Curry leaves, cut finely 10-15 ea.
Yukon Gold potatoes (or similar)
boiled in skins, peeled and squashed by 2 lb.
hand
Onions, minced 12 oz.
Ginger, 1-inch long, minced 2 Tbsp.
Chilies, green, Serrano, minced 4-6 ea. depending on size
Cilantro, chopped 1/4 bunch
Turmeric powder 1/2 tsp.
Kosher, salt as needed
Batter
Chickpea flour (Besan) 1 Cup
Dry red chilies, powdered 1 tsp.
Asafoetida (optional) 1/4 tsp.
Water for mixing to a
thick creamy consistency as needed
Method
1. Heat oil or ghee in a skillet, add dry red chili, curry leaves, urad dal and mustard seeds. When the mustard seeds begin to pop, immediately add the chopped onions, ginger, green chilies and turmeric.
2. When the onions begin to brown, turn off heat and add the squashed potatoes, tossing everything together with the cilantro. Add salt to taste. Let the filling cool to room temperature.
3. Make the batter by combining the besan, powdered chilies, asafetida and salt. Add enough water or soda water to make a thick batter. The batter has to coat the filling completely, so leave it on the thick side until you test the first piece.
4. The conventional bonda is about 2-inches or so in diameter, although you can make them any size. Using a scoop or your hands, shape the filling into balls and lay them out on a tray. This can be done far ahead of the frying.
5. Heat oil in fryer to 350 degrees F. Dip the potato