Bombai Bonda

Bombai Bonda
Ingredients:
Palya:

• 2 cups potatoes boiled, peeled and smushed
• 1/2 cup onions finely chopped
• 1/2 cup green peas cooked and drained (optional)
• 1/8 cup cilantro finely chopped
• 4 green chilies finely chopped
• 1 tsp grated ginger
• 1 tsp salt
• 1 tbs oil
• 1 tsp mustard seeds
• 1 tsp urad dhal(optional)

Bonda batter

• 2 cups besan flour shifted no lumps
• 1/2 tsp baking soda
• 1/8 cup cilantro finely chopped (optional)
• 4 green chilies finely chopped or 1/4 tsp chili powder (optional)
• 1 tsp salt

3 to 4 cups oil



Method:
Palya: On medium heat, heat 1 tbs of oil in a pan and splatter the mustard seeds. Add the urad dhal and toast it brown. Add onions, green chilies, cilantro, ginger and saute for a few minutes. Turn of the heat and add the peas, potatoes and salt. Mix the contents well and let it cool for a while. Make 1" small balls and place them in a large plate in a single layer.
Batter: Combine besan flour, cilantro, green chilies, baking soda, salt in a wide mouthed bowls. Add about 1 cup of water and mix to make a batter of buttermilk consistency.

Heat the 3 cups of oil in a frying pan till it is hot, Take each potato ball, dip in the batter and slide it carefully into the hot oil. Make enough of these balls to fit the frying pan in a single layer. Using a long slotted spoon, turn the bondas every now and then, till they are all slightly browned and crispy. Remove from oil and drain them on paper towel.
Cooking Tips: Do not over heat the oil.
Serving Tips: Serve with any kind of chutney, ketchup or hot sauce.