Batter-coated Mashed Potato balls
This finger food is popular as the focal point of a late afternoon Tiffin or as the savory part of a late night supper. The ginger-flavored mashed potatoes are dipped in an herbed chickpea flour batter and deep-fried into golden globes. One note of caution: be sure to thoroughly coat the balls with batter; expressed areas of mashed potatoes tend to splatter and disintegrate in the hot oil.
Preparation and frying time (after assembling ingredients): about ½ hour
• Warm mashed potatoes – 2 cups (480 ml)
• Finely chopped toasted almonds, peanuts or cashews – 2 table spoons (30 ml)
• Amchoor – ½ teaspoon (2 ml) or lemon juice – ½ table spoon (7 ml)
• Cayenne pepper or paprika – ¼ teaspoon (1 ml)
• Ccraped, finely shredded or minced fresh ginger root – 2 table spoons (30 ml)
• salt – ½ teaspoon (2 ml)
• Whole wheat flour – 2 table spoons (30 ml)
• Sifted chickpea flour (sifted before measuring) – 1 ¼ cups (125 g)
• Arrowroot – 1 table spoon (15 ml)
• Baking powder, salt, turmeric, garam masala and ground coriander – ½ teaspoon (2 ml) each
• Finely chopped fresh coriander – 3 table spoons (45 ml)
• Cold water or enough – 9 table spoons (135 ml) (to make a medium-consistency batter)
• Ghee or vegetable oil for deep-frying
1. Mix the mashed potatoes with the remaining potato-ball ingredients and roll into 16 balls.
2.Place the flour, arrowroot, baking powder, salt, turmeric, garam masala, ground coriander and fresh coriander in a mixing bowl. Working with a wire whisk, make a smooth batter, adding 7 table spoons (105 ml) of water initially and then 2 more table spoons (30 ml) or enough to make a smooth, slightly thick, crepe-like batter.
3. Heat 2 ½ – 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a karai, wok or deep frying pan over moderately high heat until it reaches 350 F (180 C). Dip 5 or 6 balls in the batter and, one at a time, lift out with two fingers. Let the excess batter drip back into the bowl and, with a twist of the wrist, carefully slip the ball into the hot oil. Fry without crowding the balls (crowding makes them slip the ball into the hot oil. Fry without crowding the balls (crowding makes them stick together and makes the oil temperature drop). Cook, turning gently after they float to the surface, until golden brown or for about 4-5 minutes. Remove and drain on paper towels. Keep warm in a 250 F (120 C) oven until all the bondas are fried, or serve immediately.
By Yamuna Devi Dasi