Bonda with Instant Mashed Potatoes

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 med. onion
2 cups potato buds
1-1/2 cup peas and carrots
2 lg. green chilies
1 tsp. lemon juice
1 cup gram flour
1/2 tsp. mustard seed
1 pinch turmeric
1/2 tsp. baking powder
Ginger (1/4-inch piece)
1 sm. bunch coriander leaves
2 tsp. salt
Oil

INSTRUCTIONS

Filling:
Mix potato buds and 1/2 tsp. of salt with 1 cup of hot water. Finely chop ginger, chilies, coriander leaves, and onion. Heat oil (approximately 5 tbsp.) and add mustard seeds. Add chopped ingredients and fry until onions are brown. Add carrots, peas, turmeric and 1 tsp. of salt and cook on low heat for approximately 10 minutes. Add potato (now mashed) and fry for 5 minutes. Remove from heat; add lemon juice and let cool.

Batter:
Combine gram flour, 3 tbsp. oil, 3/4 cup water, 1/2 tsp. salt, and the baking powder and mix thoroughly. After the batter is prepared, make small balls out of the filling and roll them in the batter. Fry the balls in hot oil.

CHEF COMMENTS

Yield: approximately 20 to 30 small bondas.

Tagged: bonda, indian add tags

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