Potato Bonda ( Kukka Ambado in Konkani / Saraswat Cuisine )

Potato Bonda ( Kukka Ambado in Konkani / Saraswat cuisine )

( It’s an excellent teatime snack without onion , garlic , food color and cooking soda )

Makes : 8 - 10
Cooking time : 30 minutes

Ingredients

4 medium sized potatoes
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
1 spring curry leaves
Salt to taste
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon turmeric powder
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
1/2 teaspoon urad dal
250 g cooking oil for frying bondas

For batter :

100 g gram flour ( besan )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup )

To prepare batter :

Mix gram flour , salt , red chilli powder, turmric powder and hing. Add water and make a thick batter . Keep aside for 15 minutes.

Method

Boil, peel and mash the potatoes.

In a pan , heat oil. Add mustard seeds. When it starts splutter, , add jeera , urad dal , green chillies and curry leaves . Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.

Add boiled and mashed potatoes. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes. Keep aside for cooling.

Remove green chillies from the potato mixture while making potato balls / bondas. Make lemon sized potato balls / bondas .

Heat oil in a kadai . Dip the bondas in besan batter and deep fry in hot oil on a medium heat ( 4- 5 bondas at a time ) till golden color. Remove and serve hot with tea. / coffee.