A great potato snack that is usually eaten on holidays but also during the rest of the year. In India it is considered as "street food" and it you can find it in carts and stalls in the markets and on the roadsides, fried on the spot and it is hot and fresh.
The Bonda snack is vegan and gluten-free, so everyone can eat it. Whoever eats legumes can also eat it during Passover.
It is very easy to make although it looks and you can vary it with all kinds of additions of vegetables and spices that you like. I like to add green peas because the pea is very delicate in taste and blends wonderfuly with the dominant flavors and also because it just add a very beautiful touch.
Ingridients:
3-4 large potatoes
1 large onion
A handful of curry leaves from two stems
2-3 dry red chili peppers
1 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1 teaspoon of salt
1/2 teaspoon of turmeric
1/2 teaspoon of ginger
1/2 cup green peas (you can use frozen)
3 tablespoons of sunflower oil
Ingredients for batter:
1 cup chickpea flour
a pinch of salt to taste
1/2 1 cups of water
Oil for deep frying
Preparation method:
Peel the potatoes and cook in water with a teaspoon of salt until they soften completely
Transfer to a bowl and mash well into a smooth mashed potato
Cool well
Chop the onion, chili pepper and curry leaves
Heat a little amount of oil in a pan
Add the mustard and cumin seeds and fry lightly until they start to pop
Add the chopped onion and fry lightly
Add the curry and chili leaves
Fry until the onion is golden
Add turmeric, ginger and salt and mix well
Add the fried mixture to the mashed potatos and mix well
Add the green peas and mix
Lightly wet your hands and make a small balls in the size of ping pong. Put them on a tray or plate so they will be ready for frying
In a small, deep bowl, mix chickpea flour with water and salt. If needed add more water. The batter should be in liquid texture like for pancakes.
In a deep frying pan or a small frying pot, heat oil well
When the oil is hot, take a ball of potato and dip it in the batter from all sides and immediately put it into the oil
Do the same with the other balls. Fry together 5-6 balls at the same time depending on the size of the pan
Fry and turn over for all sides until a golden color is obtained.
Take out with a slotted spoon on a mesh or absorbent paper
Eat when it's hot. Highly recommended with coriander and coconut chutney
You can be prepared in advance and keep it in the refrigerator and heat in the oven.