What you need
2 Potatoes [boiled, peeled, mashed]
For the Batter
1 cup Gram Flour/Besan
Pinch of Asafoetida
1 teaspoon Chilli Powder
Salt to taste
For Tempering
1 tablespoon Ghee
1/2 teaspoon Mustard
1/2 teaspoon Urad Dal
1/2 teaspoon Channa dal
2 - 3 Cashews [ each cashew cut to four pieces]
1 strand Curry Leaves
3 - 4 Green chilli [Spice can be adjusted]
1 tablespoon coriander
Pinch of turmeric
Oil for Deep Frying
1 teaspoon Ghee
How to make it
Potato Palya
- Heat ghee, add mustard. Once it splutters, add Mustard, Urad Dal, Channa dal.
- When they get slightly brown, add Cashews, Curry Leaves and Green chilli.
- Add the mashed potato, salt and turmeric.
- Sprinkle coriander and mix well
- Make small balls and keep aside.
For the Batter
- Mix all the ingredients mentioned under ‘For the batter’ well.
- Add water little by little and should be of a thick batter consistency.
How to make Potato Bonda
- Heat Oil and Ghee in a thick bottomed pan. [Adding a teaspoon of Ghee to the oil gives good rich flavour to the deep-fried dish]
- Dip the potato ball in the besan batter, and slowly leave it inside the hot oil.
- Cook well on all the sides.
- Drain it on a tissue.