Bonda

No Tamil-Brahmin marriage is complete without an evening snack of "Bonda" on the previous day of marriage. My uncle, Mr.N.S.Ananthakrishnan says that the cook for the marriage, can be gauged by the quality of the bonda served.

This recipe is completely dedicated to him, my Bonda-loving uncle!!

Bonda is a deep fried snack made with balls of flavored potato covered in a thin coating of flavored flour batter.

Serves - 12

Ingredients:
Potato - 8 medium, boiled and peeled
Onion - 1 and 1/2 large, chopped
Green chilli - 3, chopped
Coriander leaf - 4 tbsp
Curry leaf - 2 sprigs
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp (optional)
Channa dal - 1 tsp (optional)
Ground nut - 1 tbsp (optional)
Salt
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp (or more depending on your spice level)

Batter:
Kadala mav / Besan / Channa dal powder - 1/2 cup
Rice flour - 1 heaped tbsp
Dosa batter (optional) - 1 tbsp
Salt
Turmeric powder - 1 tsp
Chilli powder - 1 tsp
Asafoetida powder - 1 tsp

Oil for deep frying

Method:
Boil / pressure cook the potatoes until soft and buttery.
Peel and break them up. It is not necessary to 'mash' it until smooth. Let some pieces be chunky.
Chop the onion , green chilli and curry leaf.

Heat 2 tbsp of oil in a big vessel and splutter the mustard seeds.
If you are using the urad dal , channa dal or ground nuts, add them now and fry until golden brown.
Then add the onion, green chilli and curry leaf.

Once the onion gets soft add the salt, turmeric powder, chilli powder and coriander leaf.

Mix well and after a minute tip in the potatoes. Turn off flame. Do NOT add any water.
There is a possibilty of the masala sticking to some parts. MIX WELL. Taste and add more salt, if necessary.
If you feel the masala is not spicy enough, add more chilli powder in the batter.

Make a batter with the besan, rice flour, salt, turmeric powder, Dosa batter (if using), chilli powder and asafoetida powder.

Repeat: If you feel the potato masala is not spicy enough, add more chilli powder in the batter.

The batter must neither be too thick, nor too thin. 

At first make a thick batter and then add water by the spoonful to thin it sufficiently.

Make balls of the spiced potato, dip it into the batter and deep fry until golden brown.

Serve with Coconut Coriander chutney and hot masala tea. Enjoy!

Foot note:

If your child is not really fussy and can be fooled (:P) then you can make 'cutlet' with the same potato masala.

Instead of dunking the potato masala into the besan batter, just make a thin paste of 1 tbsp corn flour and 1 tbsp maida (APF). Make "cutlets with the masala, and coat them with the corn flour batter. Then roll them in bread crumbs.

Deep fry and enjoy your South -Indian cutlets!!