POTATO BONDA (SPICY POTATO BALLS)

Potato Bonda (Spicy Potato Balls) image

Provided by KitchenBarbarian

Time 1h

Yield 8

Number Of Ingredients 15

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1 pound potatoes, peeled and quartered
2 tablespoons light sesame oil
1 ½ teaspoons cumin seeds
6 fresh curry leaves, chopped, or more to taste
½ cup minced onion
2 green chile peppers, minced
1 ½ teaspoons ginger paste
½ teaspoon ground turmeric
½ teaspoon curry powder
1 cup chickpea flour (besan)
1 tablespoon rice flour
1 teaspoon ground red chile pepper
1 pinch asafoetida powder (hing)
¼ cup water, or as needed
vegetable oil for frying

Steps:

Cook potatoes in a large microwave-safe bowl in the microwave until soft and cooked through, about 5 minutes. Use a fork or pastry blender to lightly smash potatoes.
Heat the sesame oil in a skillet over medium-high heat; add cumin seeds and cook until fragrant, stirring occasionally, about 1 minute. Add curry leaves and stir until fragrant; mix in onion, green chile peppers, and ginger paste. Cook until the onions are soft, about 5 minutes. Reduce heat; stir in turmeric and curry powder.
Pour onion mixture over smashed potatoes; mix thoroughly to combine.
Mix chickpea flour, rice flour, red chile pepper, and asafoetida in a shallow bowl. Pour in just enough water to form a thick, pancake-like batter. Let it rest until batter has slightly thickened, about 15 minutes.
Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Roll the potato mixture into balls the size of golf balls. Dip each potato ball in the batter to coat. Fry 3 to 4 at a time in the hot oil until golden on both sides, about 3 minutes. Drain on paper towels.

Nutrition Facts : Calories 186.1 calories, Carbohydrate 21 g, Fat 10 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 13.4 mg, Sugar 1.5 g