Mysore Potato Bondas with Date & Tamarind Chutney

7 November 2016 By

Filling ingredients

  • Oil/ghee
  • 2 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp split urud dahl
  • 1 tbsp yellow split lentils, boiled for ½ an hour, then drained
  • 2 whole dry red chillies, crushed
  • ¼ tsp gluten free asafoetida powder (Herbies Spices)
  • 1 tsp turmeric powder
  • 2 tsp shredded ginger
  • 2 sprigs fresh curry leaves, shredded
  • 2 green chillies, finely diced
  • 1 red onion, finely diced
  • Salt to taste
  • 2 medium potatoes approximately 400 g, boiled whole, peeled and roughly mashed
  • Juice of 1 lemon
  • Small bunch of fresh coriander leaves, chopped
  • Latasha’s Kitchen Date & Tamarind Chutney

Batter ingredients

  • 250 g besan/chickpea flour
  • Salt to taste
  • ¼ tsp gluten free asafoetida powder (Herbies Spices)
  • ½ tsp chilli powder
  • 1 tsp ajwan seeds – carom seeds
  • 1 tbsp rice bran oil or melted ghee
  • Cold water
  • Oil for frying

Method for filling

  1. Heat oil in a thick-bottomed pan, add the black mustard seeds and allow to splutter.
  2. Immediately add the cumin seeds, urud dahl and boiled yellow lentils and cook on a medium heat stirring constantly, till the lentils turn a light golden colour.
  3. Add the crushed dry chillies and asafoetida powder and cook for a few seconds.
  4. Quickly add the turmeric powder and the fresh curry leaves, followed by the onion, ginger and green chillies. Cook for a couple of minutes until onions are soft.
  5. Then add roughly mashed potatoes, salt to taste and mix well. Cook on a medium heat for a few minutes and check the seasoning. Add lemon juice and coriander leaves, mix well, shape into round dumplings and keep aside.

Method for batter

  1. Mix together all the dry ingredients for the batter.
  2. Heat approximately 1 tablespoon of oil until it starts smoking and add it to the dry mixture.
  3. Mix well and add enough cold water to make a thick batter, without any lumps.
  4. Heat oil in a deep fryer or wok. Dip the potato dumplings in the batter and deep fry until cooked and light golden brown.
  5. Serve with Latasha’s Kitchen Date & Tamarind Chutney or Green Coriander Sauce, Zingy Tomato Chutney, Beetroot & Horseradish Relish or Eggplant Kasaundi Chutney (mixed with yoghurt to make a dip).

TIP: Replace the mashed potato with sweet potato, pumpkin or leftover mixed roast vegetables.