Bonda (South Indian Vegetable Fritter)
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Bonda are South Indian snacks made of spiced mashed potato coated in a gram flour batter and deep fried. The filling is built in a pan with green chile, browned onion, ginger, garlic and coriander, so each ball is seasoned all the way through. Rice flour and baking soda in the batter give the shell a light, crisp bite, and beer can stand in for water if you have it.
Instructions
Boil the potatoes until tender, peel them, and mash them coarsely so some small chunks remain.
Heat 2 tbsp of oil in a pan. When it is hot, add the green chiles and fry for a few seconds, then add the onion and cook until it is browned.
Stir in the ginger and garlic and fry for about a minute. Add the coriander and the mashed potatoes, season with salt, and fold everything together well.
Let the filling cool, then shape it into small balls about the size of a golf ball.
Mix the gram flour, rice flour and baking soda in a bowl, and add salt to taste. Whisk in enough water or beer to make a smooth batter slightly thicker than ketchup.
Pour oil into a deep pan to a depth of at least 1½ inch (4 cm) and heat it. Dip each ball in the batter so it is fully coated, then lower it into the hot oil, taking care not to crowd the pan.
Fry the bonda until golden, then lift them out of the oil. Serve with ketchup or chutney.
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