Ingredients:
-
FOR BATTER
- 500 gms Flour (Besan)
- 50 gms Rice Flour
- 15 gms Turmeric powder
- 12 gms Chilli powder
- 7 gms Amchoor powder
- Pinch of baking soda
- 5 gms Ajwain
- Salt to taste
- 1 lit oil for deep frying.
Chef of the day: Divya (BCTCA 4th sem)
FOR FILLING
- 500 gms Potatoes boiled and peeled
- 6 green chillies
- 2 inches ginger
- 150 gms Onions
- 5 gms Ajwain
- Turmeric powder
- Coriander leaves
- Salt as per taste
- 15 gms Amchoor powder
FOR TEMPERING
- 12 gms Mustard seeds
- 07 gms Cumin seeds
- 5 gms Hing
- 2 sprigs curry leaves
- 50 ml Oil for tempering
METHOD:
- Heat oil in a pan, add mustard seeds. When the mustard seeds starts to splutter, add curry leaves and hing and fry for few seconds. Add the chopped ginger & green chilli and sauté it for couple of minutes in medium flame.
- Boil the potatoes and mash it coarsely and kept it aside. Add these coarsely mashed potatoes to the pan and mix well.
- Add turmeric powder, Chilli powder, salt and chopped coriander leaves to the pan and stir well.
- Allow the filling to come to room temperature and make lemon sized balls out of the filling and set it aside.
- In a mixing bowl, add besan flour, rice flour and turmeric powder, red chilli powder and mix well. Then add water little by little and mix well and make a smooth batter. If needed, strain the batter to remove any lumps.
- Add ajwain, chopped coriander leaves. Add a pinch of baking soda. It makes pakoda fluffy.
- Add each dumpling to the besan batter and nicely coat them with the batter using a fork.
- Slowly drop into hot oil and deep fry. Stir occasionally.
- Fry till they become crisp and golden brown.
- Remove the bondas and drain onto a paper towel. Serve hot with tomato ketchup and masala Chai.