Potato Bonda with Sweet and Green ChutneysPotato Bonda is probably Paji's all time favorite snack. It is a traditional afternoon tea-time treat all over Southern and Western India. In Mumbai area it is called "Batata Vada" and is a very popular street snack. Seasoned potato and vegetable balls are dipped in batter and fried to make Potato or Aloo Bonda. If you prepare the potatoes a day ahead, bonda making goes together pretty quickly.
Ingredients:
Potato Filling:
1 recipe Basic Potato Curry
1 recipe Bajji Batter
Oil for deep frying
Assorted Chutneys, ketchup, etc. to serve
Method:
Prepare the Potato Curry; make into 1 inch balls and set aside. Chill if made ahead.
Potato Balls
Prepare the batter: Mix the ingredients to make a fairly thick batter. The batter should form a thick coat for the potato balls.
Heat oil for deep frying. When hot, slip in batter coated potato balls carefully without splashing the hot oil or crowding.
Bondas are almost ready!
Bits of Boondi cooking on the edges.
Turn the bondas gently and carefully to cook well browned on all sides; don't break off the little irregular bits dangling off the bondas - they add character and crunch!!
When golden brown, remove from the oil with a slotted spoon and drain on paper towels.
Bondas Ready to Eat!
Serve hot with your favorite chutneys - basic green, sweet and sour date-tamarind, fresh coconut, and/or green chili. Chili-tomato Chutney or tomato ketchup are also delicious options.
If there is any of the batter left at the end, dribble little bits through your fingers or through a slotted spoon into the hot oil. Cook until golden brown and drain on paper towels.
Boondi
These little bits known as Boondi are crisp and crunchy and make a lovely snack. They can also be used as a garnish for raita and other dishes.
Ingredients:
Potato Filling:
1 recipe Basic Potato Curry
1 recipe Bajji Batter
Oil for deep frying
Assorted Chutneys, ketchup, etc. to serve
Method:
Prepare the Potato Curry; make into 1 inch balls and set aside. Chill if made ahead.
Potato BallsPrepare the batter: Mix the ingredients to make a fairly thick batter. The batter should form a thick coat for the potato balls.
Heat oil for deep frying. When hot, slip in batter coated potato balls carefully without splashing the hot oil or crowding.
Bondas are almost ready!Bits of Boondi cooking on the edges.
Turn the bondas gently and carefully to cook well browned on all sides; don't break off the little irregular bits dangling off the bondas - they add character and crunch!!
When golden brown, remove from the oil with a slotted spoon and drain on paper towels.
Bondas Ready to Eat!Serve hot with your favorite chutneys - basic green, sweet and sour date-tamarind, fresh coconut, and/or green chili. Chili-tomato Chutney or tomato ketchup are also delicious options.
If there is any of the batter left at the end, dribble little bits through your fingers or through a slotted spoon into the hot oil. Cook until golden brown and drain on paper towels.
BoondiThese little bits known as Boondi are crisp and crunchy and make a lovely snack. They can also be used as a garnish for raita and other dishes.
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