Vegetable Bonda

How to Prepare

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