Mushroom Bonda

Instructions

1. 1

   Prepare the Mushroom Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the finely chopped mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates completely. The mixture must be dry.
   • Reduce the heat and stir in the red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 1 minute until the spices are fragrant.
   • Turn off the heat. Add the mashed potato, chopped coriander leaves, and 1/2 tsp salt. Mix thoroughly to combine everything into a cohesive mixture. Taste and adjust seasoning if needed.
   • Allow the filling to cool down to room temperature. Once cool, divide it into 16 equal portions and roll them into small, smooth balls.
2. 2

   Make the Batter

   • In a medium mixing bowl, combine the besan, rice flour, remaining red chili powder, remaining turmeric powder, asafoetida, baking soda, and remaining salt.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
3. 3

   Fry the Bondas

   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F). To test, drop a small bit of batter; it should sizzle and rise to the top immediately.
   • Gently dip one mushroom ball at a time into the batter, ensuring it's evenly and completely coated. Let any excess batter drip off.
   • Carefully slide the coated ball into the hot oil. Fry 4-5 bondas at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
   • Using a slotted spoon, remove the bondas from the oil and place them on a plate lined with paper towels to absorb any excess oil.
4. 4

   Serve

   • Serve the Mushroom Bondas immediately while they are hot and crispy with coconut chutney, mint chutney, or tomato ketchup.