Sweet Potato Bonda

How to Prepare

1. Boil the sweet potatoes until soft, then peel and mash them in a mixing bowl.
2. Heat 2 tbsp of oil in a pan, add mustard seeds, and let them splutter.
3. Add chopped green chilies, ginger, and curry leaves to the pan and sauté for 1 minute.
4. Add the mashed sweet potatoes, turmeric powder, salt, and sugar. Mix well and cook for 2-3 minutes.
5. Remove from heat, let it cool slightly, and shape the mixture into small balls (about 40-50 bondas).
6. Prepare the batter by mixing gram flour, rice flour, red chili powder, asafoetida, and salt with water to form a thick consistency.
7. Heat oil in a deep frying pan over medium heat.
8. Dip each sweet 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 (about 3-4 minutes per batch).
10. Remove with a slotted spoon and drain excess oil on paper towels.
11. Serve hot with coconut chutney or ketchup.