2cupsBoiled Potatoesrefrigerated for 3-4 hours and peeled
1tspRed Chilli Powder
1tspDry Mango Powder
½tspBlack Pepper Powder
½tspRoasted Cumin Powder
½tspGaram Masala Powder
For the batter:
For the filling:
Heat vegetable oil in a pan.
Once the oil is hot, add hing, coriander seeds and cumin seeds and let them crackle for a few seconds.
Add cashew nuts and raisins and fry until they are browned.
Add green chilli, coriander, boiled potatoes, salt, red chilli powder, mango powder, anardana, black pepper powder, garam masala powder, cumin powder and mix everything well.
Cook for 4-5 minutes on medium heat.
Remove the pan from heat and let the filling cool completely.
Make small balls from the filling and keep aside.
For the batter:
Mix all the ingredients in a bowl.
Add water, little by little, and mix to form a flowing batter.
Heat oil for frying in a pan.
Dip the filling balls in batter and drop them in hot oil.
Use a fork for dipping.
Fry the bonda on medium high heat until bonda are slightly browned.
Drain them on a plate.
Heat the oil again until hot.
Fry the bonda second time on high heat until they are nicely browned and crisp. Serve hot.
Make sure that the batter has the right consistency. If batter is too thin, it won't coat the Bonda and if its too thick, it will over powder the masala.Deep fry the Bondas on medium flame. They might get burnt or get brown fast without cooking properly if you fry them on high heat. And they will soak too much oil if fried on low heat.You can also add in a little baking soda in the batter, which makes the Bondas fluffy.