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Potato Bonda
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These batter-dipped and fried potato balls make great snacks or appetizers. They take a little time to prepare but you make them in good-sized batches. Serve them warm with green chutney (or your preference), or a nice tamarind sauce.

Serves: About 2 dozen

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South Indian Vegetarian Appetizer

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For the filling
2 cups potato flakes
1-1/2 tsp. salt
1 cup hot water
1/2 tsp. mustard seeds
5 tbsp. vegetable oil, for frying
1/4 inch piece ginger, finely chopped
2 large green chilies, finely chopped
1 small bunch coriander leaves, finely chopped
1 medium onion, finely chopped
3/4 cup peas
3/4 carrots, chopped
Pinch turmeric
1 tsp. lemon juice

For the dough
1 cup gram flour (chick pea flour)
3 tbsp. oil, plus extra for frying
3/4 cup water
1/2 tsp. salt
1/2 tsp baking powder


  1. Mix potato flakes and 1/2 teaspoon of salt with 1 cup of hot water.
  2. In a large skillet heat 5 tablespoons oil over medium high heat and add mustard seeds. Heat until seeds begin to pop (be careful – they will pop right out of the skillet!)
  3. Add the chopped ingredients and fry until onions are brown, about 8 minutes.
  4. Add carrots, peas, turmeric and remaining salt (1 tsp.) and cook on low heat for about 10 minutes.
  5. Add mashed potato (now mashed) and fry for and additional 5 minutes.
  6. Remove from heat, add lemon juice, and set aside to cool.
  7. Prepare the batter by combining the gram flour, oil, water, salt, and baking powder and mixing thoroughly.
  8. Make small balls out of the filling (the balls should be about the size of golf balls or small plums). Roll each filling ball in the batter to cover and fry each in hot oil.
  9. Heat vegetable oil in a deep skillet over medium heat.
  10. After the batter is prepared, make small balls out of the filling and roll them in the batter.
  11. Carefully dip the bondas in the hot oil and turn every 3 or 4 minutes to get a golden brown color on all sides.
  12. Serve with green chutney.

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