Bondas Sukka with Neer Dosa

Instructions

1. 1

   Prepare the Sukka Masala Powder

   • In a dry pan over low heat, roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and dried red chilies for 2-3 minutes until they become fragrant. Transfer to a plate to cool.
   • In the same pan, roast the grated coconut on low heat, stirring continuously until it turns light golden brown and aromatic. Be careful not to burn it.
   • Once both the spices and coconut have cooled completely, grind them together in a spice grinder to a slightly coarse powder. Do not add any water. Set this sukka masala powder aside.
2. 2

   Prepare the Potato Filling

   • In a bowl, mash the boiled and peeled potatoes until smooth.
   • Heat 1 tsp of oil in a small pan. Add mustard seeds and let them splutter.
   • Add the finely chopped ginger and green chilies, and sauté for 30 seconds.
   • Pour this tempering over the mashed potatoes. Add 0.5 tsp turmeric powder, 2 tbsp of the chopped coriander leaves, and 1 tsp salt.
   • Mix everything thoroughly. Allow the mixture to cool, then divide and shape it into 12 small, equal-sized balls.
3. 3

   Make the Bonda Batter

   • In a mixing bowl, combine the besan, rice flour, 0.25 tsp turmeric powder, red chili powder, hing, and 0.5 tsp salt.
   • Gradually add about 3/4 cup of water while whisking continuously to form a smooth, thick, lump-free batter. The consistency should be similar to thick pancake batter, able to coat the back of a spoon.
4. 4

   Fry the Bondas

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Dip each potato ball into the batter, ensuring it's evenly coated, and let any excess batter drip off.
   • Carefully slide the coated balls into the hot oil. Fry in batches of 4-5 to avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crisp all over.
   • Remove the fried bondas with a slotted spoon and drain them on a wire rack or paper towels. Set aside.
5. 5

   Assemble the Bondas Sukka

   • Heat 2 tbsp of vegetable oil in a wide pan or wok over medium heat.
   • Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook until they turn soft and mushy.
   • Stir in the prepared sukka masala powder and a pinch of salt. Sauté for 2-3 minutes until the masala is well-cooked and fragrant.
   • Mix in the tamarind paste. If the masala seems too dry, sprinkle 1-2 tbsp of water to loosen it slightly.
   • Gently add the fried bondas to the pan. Toss carefully to coat all the bondas evenly with the sukka masala. Cook for just 1-2 minutes to heat through.
   • Garnish with the remaining 2 tbsp of chopped coriander leaves and serve immediately while the bondas are still crisp.