Sunday, July 15, 2012

Potato Bondas

I first had these at a friends baby shower, and I could have eaten every one of them.

It's been a few months since, but with a day to myself at home, I thought I would give them a go. After a message back from the mummy-to-be I was on my way with the recipe at hand.

I did change the recipe a little as I didn't have everything I needed, and I couldn't remember them having a batter coating as the recipe described.

As usual, I'm not so great with quantities, but roughly used the following.

5 large potatoes, diced and steamed
1 large onion, finely chopped
1 green chilli
1/2 bunch fresh coriander
1/3 cup chopped cashew nuts
1 tsp ginger
1 tsp garlic
1 tsp turmeric powder
1 cup blended, cooked kidney beans (the recipe called for besan flour, so chickpeas would have been better)
1 1/2 cups water (more or less)
1-2 handfulls of self raising flour
Salt and pepper
Oil (for deep frying)

Sauce (Blend the following together)
1/2 bunch fresh coriander
1/2 - 1 bunch of fresh mint
1/4 cup lime juice
1 tsp hot chilli oil (or fresh green chilli)

Fry the onion, then add the potatoes, coriander, chilli, garlic, ginger, turmeric and cashews.
While lightly browning in the pan, gently mash the potato a little.
Transfer mixture to a large bowl, then add the blended beans, flour, salt and pepper.
Combine well.

Heat oil on relatively high heat. Using two teaspoons, form potato mixture into bite size balls.
Gently drop potato balls into oil and fry until golden.
Remove bondas from oil and rest on paper towel.

Having made these in advance, I placed them on a tray in a hot oven to re-heat and crisp back up.

Serve hot with the fresh, bright, zingy sauce.

YUM! These are totally delicious and will definitely be a regular on my menu.

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