Bondas Sukka

1. 1
   prep · ~10 min

   Prepare the potato filling.

   1.Mash the boiled potatoes in a large bowl until smooth.

   2.Add finely chopped ginger, garlic, green chili, and 3 tbsp chopped coriander leaves.

   3.Season with a pinch of turmeric powder and 0.25 tsp salt. Mix thoroughly.

   4.Divide the mixture into 12 equal portions and roll each into a smooth ball.

   TIPMake sure the potatoes are completely cooled before mashing to prevent the mixture from becoming sticky.
2. 2
   mix · ~5 min

   Make the besan batter.

   1.In a bowl, whisk together besan and rice flour with a pinch of salt.

   2.Gradually add 0.5 cup water while whisking continuously to form a smooth, lump-free batter.

   3.The batter should coat the back of a spoon. Cover and set aside for 10 minutes.

   TIPRice flour is the secret to extra crispy bondas. Don't skip it.
3. 3
   fry · ~20 min

   Deep fry the potato bondas.

   1.Heat 3 cups of oil in a heavy-bottomed pan over medium heat.

   2.Test the oil by dropping a tiny bit of batter — it should rise immediately without browning fast.

   3.Dip each potato ball into the batter, coating it fully, and gently slide it into the hot oil.

   4.Fry 3-4 bondas at a time, turning occasionally, until deep golden brown (4-5 minutes per batch).

   5.Drain on paper towels and set aside.

   TIPKeep the oil at a steady medium heat. Too hot, and the bondas will brown outside but stay raw inside.
4. 4
   prep · ~10 min

   Make the fresh masala paste.

   1.In a small skillet, dry roast coriander seeds, dried red chilies, cinnamon stick, cloves, cardamom pods, and cumin seeds on low heat for 2 minutes until fragrant.

   2.Add the grated coconut and poppy seeds, and sauté for another 2 minutes until the coconut turns light golden.

   3.Remove from heat and let it cool slightly.

   4.Transfer to a blender with 0.5 cup water and grind into a smooth, thick paste.

   TIPRoasting the whole spices awakens their essential oils. Don't rush this step — the aroma is worth it.
5. 5
   saute · ~15 min

   Build the sukka gravy.

   1.Heat 2 tbsp oil in a skillet over medium flame.

   2.Add the chopped onion and sauté until soft and translucent (3-4 minutes).

   3.Add the chopped tomatoes and cook until they turn mushy and oil separates (4-5 minutes).

   4.Stir in turmeric powder, red chili powder, and the prepared masala paste.

   5.Cook for 5-7 minutes, stirring constantly, until the raw smell disappears and the gravy thickens.

   TIPStir the masala paste continuously when it first hits the pan, or it will stick and burn.
6. 6
   simmer · ~10 min

   Simmer the gravy to perfection.

   1.Pour in 1.5 cups of water and stir well to combine.

   2.Add tamarind paste, jaggery, and 0.25 tsp salt. Mix well.

   3.Bring the gravy to a gentle boil, then lower the heat and simmer uncovered for 10 minutes until it thickens and oil floats on top.

   TIPThe gravy should be thick enough to coat the bondas. If it's too thin, simmer a few more minutes.
7. 7
   assemble · ~3 min

   Assemble the Bondas Sukka.

   1.Just before serving, arrange the fried bondas in a serving dish.

   2.Pour the hot sukka gravy generously over the bondas — do not stir or the bondas will break.

   3.Let them soak in the gravy for exactly 2 minutes to absorb the flavors while staying crispy.

   TIPNever add the bondas to the gravy while it's still boiling on the stove. Assemble off the heat for the perfect texture balance.
8. 8
   garnish

   Garnish with fresh coriander leaves and serve immediately.

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