Somesh Rao's Bonda with Instant Mashed Potatoes
by Kathleen Morrison
SERVINGS
4 servings scale / convert
INGREDIENTS
1 md. onion
2 cups potato buds
1-1/2 cup peas and carrots
2 lg. green chilies
1 tsp. lemon juice
1 cup g. flour
1/2 tsp. mustard seeds
1 dash turmeric
1/2 tsp. baking powder
1 piece ginger
1 sm. bunch coriander leaves
2 tsp. salt
Oil
INSTRUCTIONS
Filling:
Mix potato buds and 1/2 tsp. 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. Mix thoroughly.
After the batter is prepared, make small balls out of the filling and roll them in the batter. Next, fry them in hot oil.
CHEF COMMENTS
Yield: 20 to 30 small bondas.
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