This is a Karnataka based dish and is a very common snack in many restaurants and also common street food in many parts of India. It is quite different from the typical potato bonda and is much healthier. You can serve this with different chutneys to make the most out of this unique dish.
Makes: 8 servings
What You Will Need:
- ¾ cup potatoes
- ½ cup carrots
- ½ shelled green peas
- 1 onion
- 1 to 2 chopped green chilies
- ½ cup gram flour
- 3 tbsp rice flour
- ½ tsp chili powder
- ½ cup water
- 1 tbsp oil
- ¼ tsp cumin
- ¼ tsp mustard
- ¾ tsp urad dal
- ¼ tsp grated ginger
- 1 tsp turmeric powder
- ¼ tsp coriander powder
- ¼ tsp garam masala
- 1 tsp chopped coriander leaves
- Lemon juice
- Salt as required
What to Do:
- Boil the vegetables.
- Heat the oil in a pan and sauté the mustard and cumin seeds as well as the urad dal.
- Add onions and chilies when the dal changes color.
- When the onions turn golden brown, add all the spices and the salt and stir-fry for a while.
- Add all the vegetables and mash them.
- Then add the lemon juice and chopped coriander leaves, mix them well, and set it aside to cool down completely.
- Mix the gram flour and rice flour with the water and add a pinch of turmeric powder and chili powder to it. Stir it well to make a thick batter.
- Heat the oil in a deep bottomed pan.
- Take the vegetable filling mixture and shape it into balls.
- Dip each ball in the batter and coat it well.
- Using a big spoon, take it out of the batter and drop it into the hot oil.
- Stir consistently and let it fry till it turns golden.
- When it is fried golden, take it out of the pan and put it on a tissue to drain off the excess oil.
- Serve it with a chutney of your choice or even ketchup and chili sauce.
- Check if the oil is hot or not by putting a little amount of batter in it. If the batter turns golden and rises, then the temperature is apt if it does not rise then the oil is not hot enough and if it turns brown then the oil is too hot, and you need to lower the flame.
- You can fry three to four balls in the pan simultaneously as long as there is enough space that they don’t stick together.
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