Potato Bonda with Mint Chutney

Instructions

1. 1

   Prepare the Potatoes

   • Boil or pressure cook the potatoes until fork-tender, about 15-20 minutes.
   • Allow them to cool slightly, then peel the skins.
   • In a large bowl, coarsely mash the potatoes. Avoid making a smooth paste; a slightly chunky texture is ideal.
2. 2

   Cook the Potato Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add the urad dal and sauté for a minute until it turns light golden.
   • Stir in the hing, green chilies, grated ginger, and curry leaves. Sauté for 30 seconds until fragrant.
   • Add the chopped onions and cook for 3-4 minutes until they become soft and translucent.
   • Add turmeric powder and 1 tsp of salt. Mix well.
   • Add the mashed potatoes to the pan. Combine everything thoroughly and cook for 2-3 minutes, allowing the flavors to meld.
   • Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Transfer the mixture to a plate and let it cool completely.
3. 3

   Prepare the Batter

   • In a mixing bowl, whisk together the besan, rice flour, red chili powder, the remaining 0.75 tsp of salt, and baking soda (if using).
   • Gradually add about 1 cup of water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
   • Let the batter rest for 10-15 minutes.
4. 4

   Shape and Fry the Bondas

   • Once the potato mixture is cool, divide it into 12 equal portions and roll them into smooth balls.
   • Heat the remaining oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F).
   • Dip each potato ball into the batter, ensuring it is evenly coated, and let any excess batter drip off.
   • Carefully slide the coated balls into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning occasionally, until they are golden brown and crisp on all sides.
   • Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
5. 5

   Serve

   • Serve the Potato Bondas hot with coconut chutney, green chutney, or tomato ketchup.