Bonda With Instant Mashed Potato

Course : Curry
Serves: 1
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1 medium onion
2 cups potato buds
1 1/2 cups peas and carrots
2 large ones green chilies
1 teaspoon lemon juice
1 cup gram flour
1/2 teaspoon mustard seed
1 dash turmeric
1/2 teaspoon baking powder
1 piece ginger
1 bunch coriander leaves
2 teaspoons salt
3 Cup oil

Preparation / Directions:

The filling is prepared as follows: Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (about 5 Tbsp) and add mustard seeds. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. Add potato (now mashed) and fry for 5 minutes. Remove from heat, add lemon juice and let cool. The batter is prepared as follows: Combine gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas. This recipe was taken from Saranya Mandava's book on Indian cuisine

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