Potato Bonda (Spicy Potato Balls) Good Recipes

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Potato Bonda (Spicy Potato Balls)

"A savory appetizer from South India. Serve with chutney."

Ingredients :

1 pound potatoes, peeled and quartered
2 tablespoons light sesame oil
1 1/2 teaspoons cumin seeds
6 clean curry leaves, chopped, or more to taste
half of cup minced onion
2 green chile peppers, minced
1 1/2 teaspoons ginger paste
1/2 teaspoon floor turmeric
half teaspoon curry powder
1 cup chickpea flour (besan)
1 tablespoon rice flour
1 teaspoon floor red chile pepper
1 pinch asafoetida powder (hing)
1/four cup water, or as wished
vegetable oil for frying

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

Cook potatoes in a big microwave-secure bowl in the microwave till tender and cooked via, approximately five minutes. Use a fork or pastry blender to lightly spoil potatoes.
Heat the sesame oil in a skillet over medium-high warmness; upload cumin seeds and cook till aromatic, stirring from time to time, approximately 1 minute. Add curry leaves and stir till fragrant; mix in onion, green chile peppers, and ginger paste. Cook till the onions are soft, about five minutes. Reduce heat; stir in turmeric and curry powder.
Pour onion aggregate over smashed potatoes; blend very well to mix.
Mix chickpea flour, rice flour, pink chile pepper, and asafoetida in a shallow bowl. Pour in only sufficient water to shape a thick, pancake-like batter. Let it relaxation until batter has slightly thickened, about 15 mins.
Heat vegetable oil in a deep-fryer or massive saucepan to 350 degrees F (one hundred seventy five stages C).
Roll the potato aggregate into balls the dimensions of golf balls. Dip every potato ball inside the batter to coat. Fry 3 to four at a time inside the warm oil till golden on each aspects, approximately 3 minutes. Drain on paper towels.

Notes :

Prepare and degree all substances earlier and keep equipped at hand. Besan, rice flour, ground purple chili, and hing can be combined together.
We have determined the dietary value of oil for frying based on a retention cost of 10% after cooking. Amount will vary relying on cooking time and temperature, element density, and unique sort of oil used.

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