Petitchef

Potato bonda ( kukka ambado in konkani / saraswat cuisine )

Appetizer
4 servings
25 min
30 min
Very Easy

Ingredients

Number of serving: 4
4 medium sized potatoes

3 green chillies , slit lengthwise

1 - inch piece ginger, chopped fine

1 spring curry leaves

Salt to taste

1/4 teaspoon hing ( asafoetida )

1/2 teaspoon turmeric powder

2 teaspoon cooking oil

1 teaspoon mustard seeds

1 teaspoon jeera ( cumin ) seeds

1/2 teaspoon urad dal

Cooking oil for frying bondas


For batter :

100 g gram flour ( besan )

1/2 teaspoon salt

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

1/4 teaspoon hing ( asafoetida )

Water for mixing ( approximately 1/2 cup )

Preparation

  • To prepare batter :
    Mix gram flour , salt , red chilli powder, turmric powder and hing. Add water and make a thick batter . Keep aside for 15 minutes.
  • Boil, peel and mash the potatoes. In a pan , heat oil. Add mustard seeds. When it starts splutter, , add jeera , urad dal , green chillies and curry leaves . Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.
  • Add boiled and mashed potatoes. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes. Keep aside for cooling.
  • Remove green chillies from the potato mixture while making potato balls / bondas. Make lemon sized potato balls / bondas .
  • Heat oil in a kadai . Dip the bondas in besan batter and deep fry in hot oil on a medium heat till golden color. Remove and serve hot with tea. / coffee.





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