To Temper
  1. Wash and boil the potatoes in a cooker till soft.Peel and mash them well.
  2. Add grated carrots,chopped pudina and coriander leaves to it.
  3. Heat oil in a kadai.Add mustard & jeera.Let the mustard seeds splutter .Now add hing,curry leaves,green chillies and onion.Saute till onion turns translucent.Add turmeric powder ,mix well .
  4. Add mashed potato to the tempering. Add salt , lime juice , pudina and coriander leaves.Mix everything well. Taste test.Allow it to cool.
  5. Meanwhile prepare the batter.In a mixing bowl, mix besan,rice flour,ajwain,haldi,chilly powder and salt. Add hot oil . Mix well . Add water little by little.Mix such that no lumps are formed. Batter should be of dosa batter consistency.
  6. Now divide the potato stuffing into small lemon size balls.
  7. In a kadai, heat the oil for frying the bondas. Drop the potato masala balls in the batter, make a coating of batter on the balls and slowly drop it in to the hot oil.Keep the flame medium.
  8. Cook all sides equally till golden brown and crisp .Once done transfer the bondas on a absorbent paper to drain excess oil.
  9. Serve immediately, hot hot as it is or with mint chutney or coconut chutney or with ketchup .
Recipe Notes
  1. Spices in the stuffing can be tweaked as per your choice.Like you can add garlic /ginger / coriander powder /red chilli powder etc.
  2. In the above i have used pudina and garam masala powder for extra flavor.If you want simple, you can omit them. But i would recommend to try with pudina.
  3. Instead of or along with carrot,you can use fresh peas / corn / finely chopped capsicum/ finely chopped beans etc for Mixed Vegetable Bonda.
  4. If doing for festivals or functions , you can omit onions.
  5. In the above , i have used rice flour to make the bondas little crisp.You can also add cornflour instead of that.
  6. Soda and addition of hot oil will make bondas crispy. If you want you can omit soda but hot oil is a must. Else texture of outer cover of bonda will not come good.
  7. The batter should be of right consistency.Too thin, will absorb lot of oil, if thick it will not cook properly.

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