The weather in Amsterdam, on any day is perfect for some hot coffee and fried snack. Though I love all the different varieties of bajjis, bondas and vadais, I hardly prepare them. It has been a really long time since I prepared any snack. And this weekend, I decided to prepare something.
This post is dedicated to a special person, who loves these kind of snacks. Writing this post, brought back lot of fond memories of the times we spent together.
What you’ll need
For the filling
- Potatoes – 4 big
- Onion – 1 big
- Green Chillies - 3 to 4
- Ginger – a small piece
- Curry Leaves – few leaves
- Lemon juice – 1 tsp
- Turmeric Powder - 1/4 tsp
- Salt to taste
- Oil – 2 tbsp
- Mustard Seeds – ½ tsp
- Bengal Gram Dal/Kadala Paruppu – 1 tsp
- Urad Dal/Ulutham Paruppu – 1 tsp
For outer Covering
- Besan/Kadala Maavu – 1 cup
- Rice Flour – ½ cup
- Red Chilly Powder – 1 tsp
- Asafoetida - a generous pinch
- Baking soda – a pinch
- Salt to taste
Oil for deep frying
- Wash the potatoes and cut them into quarters. Pressure cook the potatoes for 3 whistles.
- Peel and crumble the potatoes roughly. Keep aside.
- Heat a Kadai with 2 tbsp oil, temper with mustard seeds, once they crackle, add the kadala paruppu and ulutham paruppu and fry till the dals turn golden.
- Now add the chopped green chillies, grated ginger and curry leaves. Saute for few seconds and then add the finely chopped onions and turmeric powder.
- Fry till the onions turn translucent. Now add the crumbled potatoes and salt to taste. Mix well.
- Remove from heat and drizzle the lemon juice. Mix well.
- Allow to cool, and make small lemon sized balls of the potato mixture and set aside.
- In the meanwhile, place a kadai with oil for deep frying on heat.
- Now prepare the batter for the outer covering,
- In a wide bowl, take the besan and rice flour, add salt, chilly powder, asafoetida powder and baking soda, mix well. Add water little by little and whisk well to make a smooth batter which is not to thick or not too runny. It should be of coating consistency. Check for seasoning and add if required.
- Now dip the potato balls one at a time in the batter so as to nicely coat the balls and deep fry them in oil. Fry them on medium flame, flipping the bondas once in a while so that they are cooked evenly on all sides. Fry till the bubbles have almost stopped.
- Drain on a tissue paper. Repeat with remaining potato balls.
Serve hot with coconut chutney and a hot cup of coffee.