Just as the normal potato bondas we make at home, I tried preparing the same out of sweet potatoes which came out so well. Crispy on outside and soft inside. Perfect snack during rainy season :)
INGREDIENTS FOR THE FILLING.
2 Sweet potatos (boiled)
1 tsp Mustard seeds.
2 tsp Urad dal.
1 tbsp Grated Ginger.
2 Green chilly
1 tbsp Chopped Curry leaves.
Pinch of Turmeric pd.
Salt to taste.
1 tbsp Coconut oil.
Oil for deep fry.
INGREDIENTS FOR BATTER.
1 1/2 Cup Gram flour.
2 tbsp Rice flour.
2 tsp Chilli pd.
Pinch of Hing.
Pinch of Cooking soda.
Salt to taste.
Water as needed.
METHOD.
Heat oil in a kadai. Drop in mustard seeds and allow them to dance in the oil. :) Add urad dal and fry till the dal turns slight brown followed by ginger. Then add the curry leaves and green chilly and fry until chilly turns slight crisp. Now add the turmeric powder and finally the boiled mashed sweet potato. Season them with salt and mix well. Remove from fire and allow them to cool. Make sure its not soggy or loose. Shape them into round small balls and keep aside. Meanwhile prepare the batter adding all the ingredients as mentioned above. The batter consistency should be slightly thicker than the idly batter.
Heat oil in kadai for deep frying. When the oil becomes hot, dip the potato balls into batter and slide them carefully into the hot oil. Turn them after a couple of minutes and keep on turning very carefully till the bondas turns slight brown in colour.
Serve hot with green chutney or tomato sauce.
Enjoy!!
INGREDIENTS FOR THE FILLING.
2 Sweet potatos (boiled)
1 tsp Mustard seeds.
2 tsp Urad dal.
1 tbsp Grated Ginger.
2 Green chilly
1 tbsp Chopped Curry leaves.
Pinch of Turmeric pd.
Salt to taste.
1 tbsp Coconut oil.
Oil for deep fry.
INGREDIENTS FOR BATTER.
1 1/2 Cup Gram flour.
2 tbsp Rice flour.
2 tsp Chilli pd.
Pinch of Hing.
Pinch of Cooking soda.
Salt to taste.
Water as needed.
METHOD.
Heat oil in a kadai. Drop in mustard seeds and allow them to dance in the oil. :) Add urad dal and fry till the dal turns slight brown followed by ginger. Then add the curry leaves and green chilly and fry until chilly turns slight crisp. Now add the turmeric powder and finally the boiled mashed sweet potato. Season them with salt and mix well. Remove from fire and allow them to cool. Make sure its not soggy or loose. Shape them into round small balls and keep aside. Meanwhile prepare the batter adding all the ingredients as mentioned above. The batter consistency should be slightly thicker than the idly batter.
Heat oil in kadai for deep frying. When the oil becomes hot, dip the potato balls into batter and slide them carefully into the hot oil. Turn them after a couple of minutes and keep on turning very carefully till the bondas turns slight brown in colour.
Serve hot with green chutney or tomato sauce.
Enjoy!!
2 comments:
I am pinning this, I want to try it!
Fantastic and very interesting tasty..Loving it.
Restaurant in Vijay Nagar
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