Potato Bonda
Crispy, golden, and gone before they cool down — these fried snacks are the kind of thing that appears with evening tea and disappears within minutes. Best eaten hot, right out of the oil.
Ingredientsfor 2 servings
- Potato 1
- Carrot 1
- Green chilly 6
- Turmeric powder 2 tsp
- Onion 1
- Garlic 3 cloves
- Ginpotato
Preparation
Step 1
Cook the potato and carrot in pressure cooker with onion green chilly ginger curry leaves and garlic.
Step 2
Heat a pan add oil in it and pour mustard in it when it allow to crackles pour this to the potato masala.
Step 3
Stir it well.
Step 4
Get gram flour red chilly powder salt and green chilly and little coriander leaves.
Step 5
Pour some water and make a batter.
Step 6
Make the potato and carrot masala in to ball shape and mix with gram flour.
Step 7
And fry in hot oil it using oil.
Step 8
Serve while still hot.
Tip
Oil temperature is critical. Too hot and the outside burns before the inside cooks. Too cool and the snack absorbs oil and turns soggy.
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