A satisfying starter, tea time snack. Somewhat healthy! Steamed potatoes, peas, green beans, carrots mashed with onions, ginger, chilies, dipped in a batter of chick pea and rice flour, and deep fried. While you can make this with just potatoes, the addition of vegetables adds some color and a lovely dimension to the dish.
| Prep Time | 30 minutes |
| Cook Time | 15 minutes |
| Servings |
pieces
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Ingredients
- 4 medium potatoes or about 8 small
- 1 cup mixed vegetables green beans, peas, carrots
- 1 inch piece ginger
- 5/6 green chilies reduce/increase based on heat preference
- 1 small onion
- 1 sprig Curry leaves
- 1/2 cup cilantro
- 1 tsp Salt adjust to taste
- 1/2 lime juice
- 1 tbsp oil to saute the vegetables
- oil to deep fry
- 1 tsp mustard seeds + urad dal, turmeric
Ingredients For Batter
- 1 cup chickpea flour/kadalai maavu/besan
- 1/2 - 3/4 cup rice flour
- 1 tbsp Salt or to taste
- 1 tsp chili powder
- 1/2 tsp Hing
- a pinch baking soda
- water 1/2 cup to a cup to make the batter
- a pinch Turmeric powder
Ingredients
Ingredients For Batter
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Instructions
- Steam potatoes and the mixed vegetables, chopped roughly
- Let cool, and roughly mash
- Heat the 1 tablespoon of oil in a kadai, when hot, add mustard seeds, urad dal. Let the mustard seeds pop, and urad get golden red
- Add onions, chilies, ginger, and curry leaves. Saute till till the onion gets translucent
- Add the steamed mashed vegetables, salt and mix well into a mass. Add cilantro, and turn off heat. When cool, add a splash of lime/lemon juice. Let cool.
- Make the batter: whisk together the flours, salt, chili powder, hing, a pinch of turmeric, and add water little by little to make a batter that's neither too thick nor too thin. Add the baking soda.
- Make the prepared vegetable mix into balls of equal size
- Heat oil in a kadai. When hot, dip each veg ball into the batter, and drop into the hot oil. Fry to a golden red color until cooked well, and bubbles subside.
- Enjoy with a hot cup of coffee. Chutney optional, the bonda tastes perfect as is!
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