Indianby Wikibooks CookbookBondaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 medium-sized potatoes1 medium-sized onions3–4 medium-sized green chiles2 tbsp, finely-chopped coriander leaves1 tsp finely-chopped ginger1 tsp finely-chopped GarlicSalt to taste4 portions gram flour (besan)1 portion rice flour½ tsp baking sodaSalt to tasteWater or beerOil for fryingStepsStep-by-step0 of 12 done1Boil potatoes, remove skin, and mash coarsely.2Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds.3Add onions and fry until browned.4Add ginger and garlic and fry for a minute.5Add the chopped coriander leaves and mashed potatoes and fold well.6Allow it to cool and shape into small golf ball-sized balls.7Mix the gram flour and the rice flour with baking soda. Add salt to taste.8Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup.9Once the batter and filling are ready, heat some oil in a deep pan. The oil should be at least 1½ inch (4 cm) deep for deep-frying.10Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan.11Fry the bonda until golden, then remove from the oil.12Serve with ketchup or chutney.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
