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Bonda

Bonda is a famous South Indian appetizer. It is eaten through out south India. They are commonly served as Chai or Tea time snacks.

There are two types of bonda. Sweet and Spicy/Salty. Sweet one is a specialty if Kerala. It has a completely different recipe than the bonda prepared in rest of the indian states. The spicy bonda is very common throughout south India and is also a delicacy in Maharashtra where it is called 'batata vada'. Mysore bonda is also a very famous form of bonda.

A typical bonda is prepared by mixing mashed potato filling in gram flour batter and then deep frying it. Bonda's can have other vegetables too along with potato. Bread can also be used as outer covering of the bonda for extra crispiness. They are generally served with mint, cilantro, tamarind or coconut chutney.

To prepare Bonda, you need 2 or 3 medium boiled and mashed potatoes, half tsp of cumin seeds(jeera) and mustard seeds, fresh green chili, 1/2 tsp of ginger & garlic paste, 3/4th cup of finely chopped onions, 1/4 tsp turmeric (haldi) powder, 1/2 cup. chopped cilantro leaves, salt according to taste, 2 tbsp of lime juice, one and half cups of besan or gram flour, 1 tsp. cayenne pepper, 1/4 tsp. baking soda and oil for deep frying.

Heat 2 tablespoons of oil and fry the mustard seeds till they start to crackle. Now fry the cumin seeds, green chilies, salt, ginger and garlic. Fry these for a 5 seconds and add chopped onions and turmeric powder. When the onions take a brown color, add the cilantro leaves, lime juice and mashed potatoes. Mix the stuffing well for some time and then turn off the heat. Now shape the stuffing into small balls.
Make a thick batter with Besan or gram flour , salt, chili powder, baking soda and water. Heat the oil for 10 to 15 minutes on medium heat. Dip the potato balls into the batter and fry them in the oil. Remove from oil when the balls turn golden brown. Serve with coconut, tamarind or green chutney.

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