Potato Bondas This is essentially mashed potato balls and spices rolled in a batter and deep-fried
which is served with chutneys. Serves 4-6
Oil for deep frying
1kg / 2 1/4 lb potatoes, cooked and mashed 2 tbsp sunflower oil
1/2 tsp salt
2/2 tsp sugar 4 tbsp desiccated coconut 5-10 green chillies, finely chopped 2 pinches hing
(asafoetida) 5cm / 2inch piece of root ginger, very finely chopped 1 tsp sesame seeds 1 tsp garam
masala juice of 1 lime handful of coriander leaves, chopped
For the batter: 6 tbsp gram flour pinch of salt pinch of hing (asafoetida) 1 tsp ground turmeric 1
tsp chilli powder
Mix all the batter ingredients together in a bowl, adding a little water a spoonful at a time until
a thick past forms (it should be similar to a thick pancake batter, but not drippy).
Heat the oil for deep frying.
Mix all the rest of the ingredients together and mould by hand into little balls about the size
of a walnut.
When the oil is hot enough to cause a drop of the batter to sizzle and bubble rapidly, dip each
ball in the batter and deep fry in 2-3 batches turning regularly until golden brown all over, 5-
10 minutes.
Drain on kitchen paper and serve hot or cold.
For convenience, the balls may instead be flattened out a bit and shallow fried, turning once.