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Potota Bonda



Cook the potatoes, drian, peel and crumble them by hand into small pieces and keep aside. Peel the ginger, chop fine and keep aside. Chop the green chillies fine and keep aside. Chop the curry leaves and coriander leaves and keep aside. Heat a little oil in a frying pan and add mustard; when the mustard crackles, add ginger and green chillies saute a little and add the sauted ingredients to the crumbled potatoes. Add also, asafoetida powder, curry leaves and coriander leaves, salt, lemon juice and turmeric powder to the crumbled potatoes; mix all the ingredients together, roll into small balls and keep aside. Mix together, chana dal flour, rice flour, salt, chilli powder, baking soda and a pinch of asafoetida powder, add a little water and prepare a thick batter. Heat oil in a sauce pan, dip the potato balls in the batter so that the former is uniformly covered with the batter and then cook to a reddish brown in oil as usual.

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