BONDA OR BATATA VADA (SPICED POTATO BALL FRITTERS)
You'll find these round chickpea flour and spiced potato fritters wherever Indian snack sellers congregate. Serve them with whatever chutney you like for dipping.
Provided by Madhur Jaffrey
Categories Diwali Fritter snack Potato Chickpea Cumin Spice Chile Pepper Rice Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield Makes 16 bondas
Number Of Ingredients 20
Steps:
- Peel the cooked and cooled potatoes and crush them. You are aiming for a very coarse version of mashed potatoes.
- Put the 2 tablespoons of oil in a medium, preferably nonstick frying pan and set over medium heat. When hot, add the asafetida. A second later, add the mustard seeds. As soon as they pop, a matter of seconds, add the onions, ginger, green chilies, cumin, and fresh cilantro. Stir for a minute. Add the crushed potatoes, lime juice, and salt. Turn the heat to low and mix all the ingredients well. Taste for balance of flavors and make adjustments, if needed. Set aside until cool enough to handle, then make 16 balls, each about 1- inches in diameter. Transfer to a plate and set aside.
- Combine all the ingredients for the batter in a bowl. Slowly add water, about 2 tablespoons less than 1 cup, mixing and breaking up any lumps as you go. You should have a thick but flowing batter.
- Put a 2 inch depth of oil in a deep frying pan, wok, or karhai and set over medium-low heat. Give it time to get hot.
- Dip a potato ball in the batter, making sure it is well covered. Carefully lower it into the hot oil. Do this rapidly with half the balls. Fry, turning frequently for 5-6 minutes or until the outside batter looks crisp. It should not turn dark. Remove with a slotted spoon and drain on a paper towel. Make a second batch the same way.
- Serve while still crisp and hot.
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Omar GG
[email protected]These were delicious! I served them with a side of yogurt and they were the perfect appetizer.
Harley Snowden
[email protected]These were so easy to make and they turned out so well! I'm definitely adding this recipe to my regular rotation.
Nomvelo Nombali
[email protected]I had these at a restaurant recently and was really impressed. I'm so glad I found this recipe so I can make them at home.
THB eon
[email protected]These were a bit too spicy for my taste, but I still enjoyed them. I'll try making them with less chili next time.
THIRD EYE (CREATOR ANGEL)
[email protected]I'm not a big fan of Indian food, but these batata vadas were surprisingly good. I'll definitely be making them again.
Rashid Arman
[email protected]These were really good! I especially liked the tamarind chutney.
Nic Bon
[email protected]I made these for my family and they loved them! They're a great snack or appetizer.
Priviledge Masinge
[email protected]These were a little too oily for my taste, but the flavor was great. I'll try baking them next time instead of frying.
Kanwal Hayat
[email protected]I've never made batata vadas before, but this recipe was so easy to follow. They turned out perfect!
Aryan Abbasi
[email protected]These are the best batata vadas I've ever had! I can't wait to make them again.
Rahima Karim
[email protected]I'm not a vegetarian, but I really enjoyed these batata vadas. They're a great way to get your daily dose of vegetables.
Vaultawork
[email protected]These were a lot of work to make, but they were worth it! They were absolutely delicious.
Onyebuchi Myboy
[email protected]I'm not sure what went wrong, but my vadas turned out really greasy. I think I might have used too much oil.
Rajib Rajbanshi
[email protected]I was really excited to try this recipe, but I was disappointed. The vadas were bland and didn't have much flavor.
Nirmala Monger
[email protected]These were a little too spicy for my taste, but my husband loved them. I'll try making them again with less chili next time.
Stuart Hart
[email protected]I've made batata vadas before, but this recipe is by far the best. The addition of green chilies and cilantro really makes a difference.
Akrar ali Mangrio
[email protected]These were so easy to make and they turned out so well! I'm definitely adding this recipe to my regular rotation.
violet isiogu
[email protected]I'm not usually a fan of batata vadas, but these were really good! The spices were perfectly balanced and the potatoes were cooked perfectly.
Ghadir Kiserwani
[email protected]These batata vadas were a hit at my party! They were crispy on the outside and fluffy on the inside, and the flavors were amazing. I will definitely be making these again.