Batter
100g baisen flour (chick pea flour)
Salt
Pinch of baking powder
¼ teaspoon chilli powder
150 mls water
Ghee for deep frying
Filling
500g potatoes, boiled, peeled and cubed
2 tablespoons fresh coriander, chopped
2.5cm ginger root, peeled and finely grated or chopped
1-2 green chillis, chopped (optional)
1 tablespoon lemon juice
Freshly gound black pepper to taste
Salt
2 teaspoons dry mango powder
· Sift flour and salt together with baking powder and chilli powder
· Add water and mix well to make a smooth batter
· If the batter is too thick add a little extra water
· If it is too thin add extra sifted baisen flour
· Put aside to rest
· In a large bowl, put cubed potates, coriander, ginger, chillis and lemon juice
· Mix well and sprinkle with pepper, salt and mango powder
· Mix well and take a small lump to form a smooth ball the size of a gold ball
· Mould remaining mixture in the same way.
· Heat oil and dip potato bonda in baisen batter
· Coat well and slide into ghee
· Fry a few at a time until the bonda are golden brown
· Drain on kitchen paper
· Serve hot
Gayatri
Instructor
Australian School of Meditation
