Potato Bonda

Ingredients (17)

• potatoes4
• oil2 tbsp
• mustard seeds1 tsp
• split urad dal1 tsp
• chana dal1 tsp
• green chillies2
• ginger1 tsp
• curry leaves1 sprig
• onion1
• turmeric powder0.25 tsp
• salt
• fresh coriander leaves2 tbsp
• lemon juice1 tsp
• homemade bajji mix1 cup
• water
• hot oil1 tbsp
• oil

Method

1. 1

   Heat the oil in a kadai over medium heat.

2. 2

   Add the mustard seeds and allow them to splutter.

3. 3

   Add the urad dal and chana dal. Fry until lightly golden.

4. 4

   Add the green chillies, ginger and curry leaves. Sauté for 30 seconds.

5. 5

   Add the chopped onion and cook until soft and translucent.

6. 6

   Stir in the turmeric powder and salt.

7. 7

   Add the mashed potatoes and mix well.

8. 8

   Add the coriander leaves and lemon juice (if using).

9. 9

   Allow the mixture to cool slightly.

10. 10

    Divide into equal portions and roll into smooth lemon-sized balls.

11. 11

    In a bowl, combine the homemade bajji mix with water to make a smooth, thick batter.

12. 12

    Add the hot oil (optional) and mix well.

13. 13

    Allow the batter to rest for 10 minutes.

14. 14

    Heat oil in a deep kadai over medium heat.

15. 15

    Dip each potato ball into the batter, ensuring it is completely coated.

16. 16

    Carefully drop into the hot oil.

17. 17

    Fry in batches until golden brown and crisp, turning occasionally for even cooking.

18. 18

    Remove with a slotted spoon and drain on kitchen paper.