Bite into a bonda

Refreshingly flavoured with chopped coriander, chillies and ginger, this delightful potato mash doesn’t call for special shallow-frying skills

WELL some say it is neither fish nor fowl and make a great display of abhorrence when they encounter a bonda. True, it’s neither the ubiquitous and popular pakora nor a batata vada beloved at the moment of Shiv Sainiks that can lay claims to patriotic fervour and frenzy. To top it, the name sounds crude and recalls to the mind Hindi baudam that translates as crudely clumsy! How can the poor thing then raise its head with pride?

We think that the bonda is most unfairly treated most of the time. It has its die-hard following but the numbers are fast dwindling.

Mysore bonda is hard to come by even in out-of-the-state Udipi fast food outlets. It had more lentil content than the allegedly fattening alu and was a wee bit spicier than the plain bonda.

Memory is yet green of delightful bonda one devoured by the dozen in childhood. The potato mash was refreshingly flavoured with chopped green coriander, chillies and ginger. There was a tempering of curry leaves and mustard seeds that enlivened the filling giving it quite a distinct identity from the hot samosa filling. The mixed flour batter imparted a thin coating just enough to hold the edible ping-pong ball together.

Unlike the tikki, it didn’t require red and green chutneys and didn’t call for special shallow-frying skills. We have always felt that the bonda needs protection and promotion in every household that is waging the war against junk foods. You can pep it up with a hint of mint and a few
pomegranate seeds if you like.

Bonda

Ingredients
 Potatoes (boiled, pealed and mashed) 250g

Mustard seeds 1 tsp

Green chilli (slit, deseeded and chopped) 1-2

Ginger (scraped and diced) 1 inch piece

Lime juice 1 tsp

Curry leaves 10-12

A large pinch turmeric powder

A pinch of asafoetida’

A small sprig fresh coriander leaves

Salt to taste

Oil to deep fry

For batter
Gram flour 1-1/2 cup

Rice flour ½ cup

Red chilli powder ¼ tsp

Salt ¼ tsp

A pinch of asafoetida

A pinch of baking soda

Method
Add powdered spices, along with salt and lime juice to the mashed potatoes and blend well. Heat a little oil in a pan to smoking point. Reduce heat and stir-fry the mustard seeds for 30 seconds. Add asafoetida, chopped ginger and chillies. Then put in the potato mash. Finally, put in the fresh coriander and curry leaves. Mix, remove from flame and when cool, roll into small even-sized balls. Prepare a thick batter by mixing all ingredients and adding required quantity of water. Dip the potato mash balls in batter ensuring that these are evenly coated. Heat oil in a karahi and deep-fry the bonda till golden brown.





HOME