Ingredients (Makes 20 medium sized):
Potato -- 4 medium sized
Onion -- 1 small
Green chillies -- 3-4
Turmeric powder -- ¼ tsp
Mustard seeds -- ¼ tsp
Cumin seeds -- ¼ tsp
Curry leaves -- 3 -4 leaves
Oil -- 2 tbsp
For the cover:
Besan / gram flour -- ¾ cup
Rice flour -- 1/8 cup
Chilly powder -- 1 tsp
Asafoetida / Kayam -- ½ tsp
Baking soda -- ½ tsp
Salt -- as required
Water -- ½ - ¾ cup
Oil -- as required to deep fry
Clean the potatoes and cook them in a pressure cooker adding enough water. Or cook the potatoes as you do, preferably without peeling.
Peel the cooked potatoes and mash it.Keep aside It need not be mashed to very smooth consistency - depending upon how you like to bite them :)
Heat 2 tbsp oil in a pan and add the mustard seeds Let it splutter. Add the cumin seeds. Then add the finely chopped onions and thinly chopped green chillies and salt. Saute until the onions are slightly brown. Add the thinly chopped curry leaves and turmeric powder. Saute for couple of minutes.
Add the mashed potato and switch off the flame. Mix and let it cool.
Give a good mix with your hand and make equal sized balls out of it. Keep aside.
Mix all the ingredients for the coating.Add water little by little and make the batter. The consistency of the batter should be medium thick - like dosa batter, if you are familiar with it.
Heat oil in a deep pan, preferably a deep & wide kadai. Once the oil is really hot, reduce the flame to medium.
Dip the potato balls in the batter, roll it around to have an even coating and deep fry. Turn the bondas only after couple of minutes, once the coating really sticks to it. Otherwise, the spoon might tear the coating and oil gets into it.
Fry until the cover is golden brown as shown.
Serve hot with chutney or ketchup.