Potato Bondas

How about hot potato bondas with a hot cup of tea for a rainy evening?..

I make this snack very frequently for the evening tea and never knew until from Sia who confirmed this to have originated from Karnataka.My special thanks to you Sia, who helped me realise about this.

Here we go with the recipe of the Mangalorean Aloo Bondas, I mastered from my ma-in- law, my second submission to RCI-Karnataka hosted by dearest Asha .:)

Yields 10-12 numbers.Preparation time-45 mintes.

You need:

For the filling;

2 Big potatoes cooked and mashed well

1/2 tsp each of Mustard Seeds and Urad Dal each

A fat pinch of jeera powder

4 Green chillies chopped finely

Ginger 1/2 inch chopped finely

A large Onion chopped finely

1/2 tsp Turmeric Powder

2 stalks cilantro, chopped finely

Salt-to taste

Lemon Juice extracted from a small sized lemon

For the Outer Layer/Dip;

3/4 cup Chikpea/Besan flour

1/4 cup Rice flour

(You can also use instant bajji mix instead of the besan and rice flours.)

A tsp of Red chilly powder

A fat pinch of Hing

A fat pinch of Baking soda

Refined Oil for deep frying

Method:

For the Filling;

Heat a tbsp of oil and temper with mustard seeds,urad dal, ginger and green chillies in that order and sauté for a little while.Add, chopped onion, jeera and turmeric powders.Sauté till the onions turn translucent.Add mashed potatoes, coriander leaves and lemon juice.Remove from fire.Add salt and mix well.At this stage the filling should be tough and firm but soft and not soggy or loose, so as to make into small lemon sized balls after it cools down.

For the Outer Cover;

Combine besan and rice flours.(Rice flour is added to make the outer cover crisp)Carefully add water to make a thick batter,(slightly thicker than idly batter) adding chilly powder, hing, salt and baking soda. Dip the balls for filling in the batter and slide one by one, 3 at a time, into the hot oil.Turn after a couple minutes at first and keep turning gently till it acquires a golden brown colour and the outer layer turns crisp.Serve these yummy and crispy hot aloo bondas with green/mint chutney and tomato sauce.Perfect with an evening cup of hot tea!.

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