Bathata Bonda
Serves 10
Bathata Bonda is a great vegetarian dish, ideal as a starter or for the buffet at a party.
Serve with Chat Masala and garnish of fresh salad.
Method
Heat 50ml oil in a pan and add the mustard seeds when these begin to crackle add hing, curry leaf,
ginger paste and garlic paste .
Saute for 2 minutes on a slow heat.
Add coconut powder, turmeric powder and red chilli powder along with the salt
Add the masala to the mashed potato with coriander and mix well. Using the mixture make small
balls of 25 to 30 gms each
Batter
Mix together the gram flour, lemon juice, red chilli powder, paprika powder and salt and make a
smooth medium consistency batter.
Dip the potato balls in gram flour, fry and serve
Serve
Dip potato balls in gram flour then fry until golden and cooked through.
Arrange the salad - iceberg lettuce, cabbage, red cabbage, carrot and fresh coriander and cut the
lemon into wedges and serve with fried potato balls.
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Ingredients
- 500 gm potatoes (boiled & mash)
- 60 gm desiccated coconut powder
- 550 ml vegetable oil
- 10 gm mustard seed oil
- 5 gm hing (Asafoetida)
- 5 gm curry leaf
- 10 gm ginger paste
- 10 gm garlic paste
- 5 gm turmeric powder
- 20 gm red chilli powder
- 15 gm fresh coriander
- 15g Salt
Batter
- 150 gm gram flower
- 15 ml lemon juice
- 15 gm red chilli powder
- 15 gm paprika powder
- 15 gm salt
Salad
- 25 gm iceberg lettuce
- 10 gm cabbage
- 10 gm red cabbage
- 10 gm carrot
- 1 lemon
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