Bondas

PREPARATION  30 minutes

COOKING  25 minutes

MAKES  24

2 teaspoons vegetable oil

1 teaspoon brown mustard seeds

1 onion, finely chopped

2 teaspoons grated fresh ginger

4 curry leaves

3 small green chillies, finely chopped

1.25 kg (2 lb 12 oz) potatoes (all-purpose), diced and cooked

pinch ground turmeric

2 tablespoons lemon juice

20 g (¾ oz/¹/₃ cup) chopped coriander (cilantro) leaves

oil, for deep-frying

Batter

110 g (3¾ oz/1 cup) besan (chickpea flour)

30 g (1 oz/¼ cup) self-raising flour

45 g (1¾ oz/¼ cup) rice flour

¼ teaspoon ground turmeric

1 teaspoon chilli powder

Heat a wok over medium heat. Add the oil and swirl to coat the base and side. Add mustard seeds and stir for 30 seconds, or until fragrant. Add onion, ginger, curry leaves and chilli and cook for 2 minutes. Add the potato, turmeric and 2 teaspoons water and stir for 2 minutes, or until mixture is dry. Remove from the heat and cool. Stir in the lemon juice and coriander leaves, then season to taste. Shape into 24 balls, using 1 heaped tablespoon of the mixture for each ball.

To make the batter, sift the flours, turmeric, chilli powder and ¼ teaspoon salt into a bowl. Make a well in the centre. Gradually whisk in 330 ml (11¼ fl oz/1¹/₃ cups) water to make a smooth batter.

Fill a wok one-third full of oil and heat to 180°C(350°F), or until a cube of bread dropped into oil browns in 15 seconds. Dip balls into the batter, then cook in the hot oil, in batches, for 1–2 minutes, or until golden. Drain on crumpled paper towel and season with salt. Serve hot.