07 October 2015,09:42 by

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Makes :
12 Bondas

Preparation Time :
10 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Pressure cook potatoes for 3 whistles, peel off the skin once done and mash it well. Keep aside.
  •  In a kadai, season with mustard urad dal and curry leaves. Add finely chopped ginger, green chilli and onion. Fry till transparent without changing colour. Add turmeric and salt.
  • Add cooked, mashed potatoes and mix well. Stir for 2 minutes and drizzle a teaspoon of oil.
  • Transfer to a plate and cool down. Make 12 equal sized balls and set aside.
  • In a mixing bowl, mix everything under For the batter  with little water to make a batter, it should be thick enough to coat the potato balls.
  • Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix.
  • Turn over in a minute to cook evenly on both sides. Cook in medium flame.
  • When its evenly golden fried, drain it over kitchen tissue.


  • 3 Potatoes         
  • 1 Onion             
  • 2 Green chilli    
  • 1 teaspoon Ginger, finely chopped        
  • ¼ teaspoon Turmeric    
  • Salt to taste
  • IDHAYAM MANTRA Peanut Oil For Frying

To Temper

  • 2 teaspoon IDHAYAM sesame Oil 
  • ¾ teaspoon Mustard    
  • 1 teaspoon Urad dal     
  • 1 sprig Curry leaves       

For the batter

  • 100 grams Besan flour  
  • 50 grams Rice flour       
  • 1 teaspoon Ghee           
  • ½ teaspoon Pepper (black) powder       
  • 3 pinches Asafoetida    
  • 2 pinches Turmeric        
  • 1 pinch Cooking soda    
  • Salt to taste

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