Is the humble potato worthy enough for a bake sale? Absolutely As I found out.. when it takes on the divine form of Potato Bonda. Spiced potato balls draped in chick pea batter & deep fried. You are not going to be able to stop at one I promise, I made 40 of these for a work Sweet and Savoury Bake Sale and thought.. I might be able to take leftovers home since I love them so much. AHEM! No such luck, I just brought my empty blue bowl back home, quite happy that the bondas were a hit..
8 cups boiled, peeled and grated potatoes
4 cups chickpea flour
About 500 ml to 1 litre Oil for deep frying
2 cups water
Salt to taste
7-8 curry crushed curry leaves
1 tbsp fresh cilantro leaves
2 tbsp grated fresh ginger
2 tsp turmeric powder(use half for spiced potato balls, remainder for batter)
1 1/2 tsp cayenne pepper (same as turmeric, use half for spiced potato balls, remainder for batter)
2 tbsp mustard seeds
2 tbsp lemon juice
3 tbsp urad seeds
3 tbsp oil
|Makes 40 1.5” size bondas
Pots n pans
• Boil potatoes in pressure cooker. I personally find this the most hassle free way. Peel when cool and grate. Set aside.
• In wok heat 3 tbsp oil. Add mustard seeds. When they splutter add urad, ginger, and curry leaves. Add mashed potatoes, turmeric, cayenne pepper, lemon juice, cilantro leaves and salt. Mix everything together till potato comes together in a smooth ball. I divided my potatoes since my wok could only hold 4 cups at a time..
• Stop to do a taste test at this time and adjust heat according to your taste.
• Transfer to bowl and let cool.
• Spicy mashed potatoes can easily be refrigerated a day or 2 before you make the actual balls.
Potato Ball preparation
• Wet clean hands and take a small handful of the spiced potato mix and roll into balls using hand alone. Set aside.
• Here are my spiced potato balls waiting to hit oil..
• Meanwhile, mix batter with chickpea flour, water, turmeric, cayenne pepper, hing and salt. Here’s where you can add more salt, or other spices if you find they were less in the potato mix. I used my hand mixer to remove any lumps in batter. Batter should resemble cake texture.
• Heat oil in wok. I poured about 500 ml in my wok as you need the balls to be completely covered in oil. If you find balls are not covered with oil, add some more to the pan.
• Test by dropping a bit of batter into hot oil for readiness. If it sizzles & springs to surface your oil is hot enough.
• One ball at a time, dip in batter & swirl ball to cover all sides with batter. Carefully drop spiced potato ball covered in batter in oil. Do the same with as many balls as your wok will hold. My frypan easily held 6 balls at a time.
• When underside is golden brown, flip over and let cook on the other side. When evenly brown, remove with slotted spoon.
• Repeat with remaining balls.
• Serve with chutney. I used tomato ketchup & it was delicious.
Potato Bondas are a southern Indian tiffin served with coffee or you can try them with ginger clove chai. I think you’ll just fall in love with these lusciously soft spiced potato balls draped with the crisp chickpea batter. Serve them as stunning appetizers for the holiday season & watch your table come alive with these bite sized nuggets of pure pleasure.
–soul of spice–