Potato Bondas

Ingredients:

For batter:

3 cups Besan Flour
½ cup Rice flour
½ tsp Red chilly powder
¼ tsp Baking powder
¼ tsp turmeric powder
Salt to taste

For filling Curry:

3 cup Boiled Potatoes
¼ tsp Turmeric powder
½ tsp Red chilly powder
1 tsp cumin seeds
½ tsp Mustard seeds
½ tsp Chana dal
½ cup Onions finely chopped
½ cup coriander leaves
¼ tsp garam masala powder
3 Green chilies
oil for deep frying

Direction:

Combine the Besan flour, rice flour, chilly powder, baking soda powder, turmeric powder and salt by adding enough water to make it a thick batter which pours heavily from a spoon. Beat up the batter for 2 minutes and keep aside. Peel off the skins of boiled potatoes and mash it to lumpy dough. Mix in the spice powders, salt, and coriander leaves to the potato dough. Make 2 tsp of oil very hot, add the mustard seeds to splutter, chana dal to brown lightly, then chopped onions and green chilies. When the onions turn limp, add the mashed potatoes. Fry well.

Remove from the heat, and make the potato dough into small firm balls. Keep the batter handy next to them. Heat a deep fry pan over high steady heat. Pour in the oil for deep frying. When the oil becomes smoking hot, dip a potato ball into the batter to be completely covered by it, and drop gently into the hot oil. Drop in just enough batter covered balls to fry freely in the oil without bumping into one another. Turn over the balls constantly while frying. When an attractive light brown color, gather them up all together in a large perforated slice, hot against the side of the fry pan till the clinging oil drips off entirely, and remove to a dry plate. Serve hot with Tomato sauce.