Potato Bondas

I missed the Poori craze last year and only got to posting my version much later but this year, Anita announced a Batata vada party and wanted us to get to work and prepare deep-fried potato goodness... so here I am with a south indian version - Urulaikizhangu (Aloo) Bonda. Mine has a bit of twist since I add a few other veggies as well to go with the potatoes and they are such a welcome, delicious tea-time snack.

ALOO BONDAS

Ingredients for the Filling:

Potatoes - 2, pressure cooked till soft & peeled
Carrot - 1, peeled and chopped finely
Beans - about 8-10, chopped finely
Green Peas - a handful
Onion - 1 large, chopped finely
Ginger - 1 inch piece, chopped
Green chillies - 5-6, chopped finely
Coriander leaves - 3 tbsp, chopped
Curry leaves - few, chopped
Chilli powder - half tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 to 2 tsp
Mustard seeds - half tsp
Urad dhal - half tsp
Channa dhal - 1 tbsp, soaked for a while

Ingredients for Outer Covering:

Besan (Gram Flour) - 1.25 cups
Rice Flour - 1/4 cup
Chilli Powder - 1 tsp or more to taste
Salt - to taste
Baking soda - 2 tiny pinches
Water - enough to make a thick batter (like used for bajjis)
OR
Use readymade bajji mix if you have that on hand.

Oil - to deep fry the bondas

Method:

1) Peel and mash the boiled potatoes. Microwave the carrots, beans and green peas with a bit of salt & a splash of water for about 5 to 7 minutes covered till soft.

2) Heat oil and season with mustard seeds, urad dhal, channa dhal, curry leaves, g. chillies & ginger. Then add the chopped onions and saute till translucent and soft.

3) Now add the chilli powder, turmeric powder, salt and after a few seconds, add the microwaved vegetables and mashed potatoes. Cook on a medium flame, stirring often until the masala is well incorporated well and the mixture is dry. Toss in the chopped coriander leaves and allow this to cool a bit.

4) Make small balls with this potato mixture (about 2 inches in diameter). Mix the ingredients for the batter with water as require to make a thick batter.. (sufficient to coat these potato balls).

5) Heat oil to deep fry (test if it's hot enough by adding a tiny drop of the batter. It should sizzle and float to the top almost immediately, as opposed to staying in the bottom) . When hot, take each potato ball and dip lightly in the batter to coat on all sides evenly. Drop into the hot oil and deep fry till golden. Serve warm with tea.