Saturday, 4 June 2016



Two potatos pressure cooked
Bellary onion one  (finely chopped)
Curry leaves one sprig
Turmeric half spoon
Salt required
ginger grates one spoon
Mustard seeds one spoon
Mint greens one cup
Coriander leaves half cup
Green chillies two chopped
Cooking oil one tablespoon
For the preparation of bonda mix batter:
Raw rice flour two tablespoons
Besan flour 100 gms
Sodium bicarbonate one pinch
Asafoetida half pinch
Salt required


Peel off the pressure cooked potatoes.
Chop the potatoes.
Heat a tempering wok with cooking oil.
Add mustard seeds to crackle.
Add onion, green chillies, ginger grated, chopped curry leaves, mint leaves and coriander leaves.
Saute well until the onion gets the translucent texture.
Add the potato dices and saute well to combine together.
Check the salt. Adjust if needed.
Mash the ingredients to incorporate together.
Keep aside to cool down.
Now we prepare bonda mix batter as follows:
Mix the raw rice flour, besan flour, water required, chilly powder, salt needed, asafoetida in a bowl.
Mix well to form a fine paste (Idli batter consistency.)
Make balls if potato stuff.  (lemon sized)
Heat the deep-frying pan with cooking oil.
Dip the potato ball into the batter and drop gently.
Repeat the process for five more balls.
Drop them gently one by one.
Allow to deep-fry over a medium flame.
Repeat the process of deep-frying in two batches.
Potato bondas are ready to enjoy.

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