Potato bonda ( kukka ambado in konkani / saraswat cuisine )

Ingredients

• 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 )

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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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