Potato Bonda

How to Prepare

1. Boil the potatoes until soft, then peel and mash them in a large mixing bowl.
2. Heat 2 tbsp oil in a pan, add mustard seeds, and let them splutter.
3. Add chopped green chilies, ginger, curry leaves, and onions. Sauté until onions are golden brown.
4. Add turmeric powder, mashed potatoes, and salt. Mix well and cook for 2-3 minutes. Let the mixture cool.
5. Prepare the batter by mixing gram flour, rice flour, red chili powder, asafoetida, baking soda, and salt with water to form a thick consistency.
6. Shape the cooled potato mixture into small balls (about 40-50 balls for 20 servings).
7. Heat oil in a deep frying pan over medium heat.
8. Dip each potato ball into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
9. Fry in batches until golden brown and crispy, turning occasionally for even cooking.
10. Remove with a slotted spoon and drain excess oil on paper towels. Serve hot with chutney.