A deliciously tasting snack, much savored on a rainy day in India. Popular all over India and known by different names. In the south, it’s called a Bonda, and north a Vada, so much for this potato which is coated with a gram flour batter and deep fried and savored with Chutneys like Green Chutney and Date and Tamarind Chutney or just plain old Tomato Ketchup.

You could serve this as is, or sandwiched into a bun for lunch or into a Vada Pav. What ever way you decide to have it, it’s sure to tease your pallates.

This recipe goes to the event Ode to Potato hosted by Sia of Monsoon Spice.

Makes: 8 vada’s

Cooking time: 30 minutes Preparation Time: 20 minutes

Ingredients

• 2 cups potatoes boiled and mashed coarsely. See Cooking Potatoes
• ½ cup chopped onion
• 1 teaspoon chopped green chillies
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon mustard seeds
• pinch of asafoetida
• ½ cup chopped mint leaves
• ½ teaspoon turmeric powder
• Salt to taste

Ingredients for Batter

• 1 cup gram flour/chickpea flour/besan
• 1 teaspoon turmeric powder
• Vegetable/Sunflower Oil for deep frying
• Salt to taste

Method

Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.

Heat 2 tablespoons of oil in a frying pan. Add asafoetida, mustard seeds, green chillies and onions. Saute for a couple of minutes till onions are soft and light golden color.

Add ginger paste, garlic paste, turmeric and salt and sauté for a few more minutes; then add the mashed potatoes, mint leaves and sauté for a couple of minutes.

Allow the potato mixture cool down and divide the mixture into 8 portions, shape into round balls and keep aside.

Heat oil in a wok for deep frying

Coat each of the potato balls in the gram flour batter and gradually let it into the oil and deep fry until golden brown in color.

Drain on absorbent paper and serve hot

Filed under: Indian Street Food Cooking, Snacks

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