Bondas

Summary

Ingredients

• 2 teaspoons vegetable oil
• 1 teaspoon mustard seeds, brown
• 1 onion (s), finely chopped
• 2 teaspoons ginger, fresher, grated
• 2 curry leaves
• 3 small chilli pepper (s), finely chopped
• 1.2 kg potato (s), cooked diced
• 1 pinch (s) turmeric
• 2 tablespoon lemon juice
• 20 g coriander leaves, freshly chopped
• Oil, for deep-frying
• a bit salt

For the dough:

• 110 g chickpea flour (besan)
• 30 grams flour
• 1 pinch baking powder
• 45 g rice flour
• 0.25 teaspoon ¼ salt
• 0.25 teaspoon ¼ turmeric
• 1 teaspoon chili powder

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Instructions

1. Heat a wok moderately, add oil, distribute. Fry the mustard seeds for 30 seconds until they smell fragrant. Add the onion, ginger, curry leaves and chillies and fry for 2 minutes. Add the potatoes, turmeric and 2 teaspoons of water, stir for about 2 minutes until the mixture is dry. Take it from the stove and let it cool off. Stir in lemon juice and coriander greens, season to taste.
2. Form about 24 balls from heaping tablespoons of the mixture.
3. For the dough, sieve the types of flour, turmeric, chili powder and salt into a bowl. Make a well in the middle, gradually work in 350 ml of water until a smooth dough is formed. Fill a wok one third with oil and heat it to 180 degrees (a bread cube should brown in 15 seconds.) Dip the balls in the batter and fry them in hot oil in portions for 1-2 minutes until golden brown. Drain on crumpled paper towels, season with salt and serve hot.

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