Preparation:

• Boil potatoes with enough water and peel the skin.
• Boiled potatoes should be drained completely without moisture.
• Mash and keep it ready.
• Chop onion and green chillies.

Recipe:

How to make potato masala stuff:

• Heat oil in a pan, add mustard and jeera seeds. Let them splutter.
• Put finely chopped onions and curry leaves, fry in oil until they turn translucent.
• Add finely chopped green chillies. Chop chillies as fine as possible to avoid spicy shock while eating bondas. If you are making for small babies you can add green chilli in paste form or half a teaspoon of chilli powder. But adding green chillies gives good taste.
• Now add turmeric powder and required salt for the stuff. Mix everything nicely.
• Mash potatoes and add with the onion.
• The potato masala becomes a whole mass. Do not add water and make sure the masala is thick and dry as shown in the picture. Add coriander leaves and mix.
• Let this mixture cool down, make small balls and keep aside.

How to make bonda batter:

• In a mixing bowl, add gram flour. For four potatoes I took 1.5 cups of besan flour.
• Add ½ cup of rice flour.
• Put chilli powder, jeera seeds required salt and baking soda. Adding baking salt gives smoothness to the outer layer.
• Add some hing and mix all the dry ingredients.
• Pour required water to make thick lump less bonda batter. The consistency of the batter should be thick idli batter.
• In the meantime, heat oil required for deep frying in a kadai.
• Now dip the potato balls into the batter evenly all the sides. And carefully drop the coated balls into hot oil.
• Reduce the flame to medium and fry the bondas untouched for 5 minutes. If the oil is in the correct heat, bondas raise immediately.
• Fry the bottom sides for few minutes and flip them carefully.
• When both sides are done to golden brown color, bubbles stop and settle down. Now strain them out from oil and drain excess oil in tissue paper.
• Serve hot with Tea and tomato ketchup.