Potato Bondas (fritters) by Krishna Iyer

 There was a cook in my grandfather's house (Krishna Iyer) who used to make these, and almost everything else, to perfection. The key is to get the batter to the right consistency so it is not too thick but forms a crisp and flavorful coating.

Steam or boil Idaho or some floury type potatoes and peel and mash them with a bit of salt so they still have texture.

Splutter mustard seeds and urad dal and green chillies, cashew pieces and add diced onions and minced curry leaves. Add a few peas and when onions are clear add turmeric and Rasam powder and the potatoes and mix and add juice of one lemon. Set aside and roll into 1 - 11/2 inch diameter balls.

For the battter : heat a pan and lightly roast a cup or so chick pea flour with 2 tbsp of rava (semolina) and allow to cool. Add 1 tap chilli powder a pinch of hing 2 tbs rice flour and salt and 1/2 tsp cumin powder. Slowly add water and beat/ whisk into a batter that is like a light dosa batter. The consistency is very important. The batter should cling well to the potato balls without being too thick. A bit of sour yoghurt adds a nice flavor.

Dip the balls and fry them 4 at a time in a frying oil. I like peanut oil . Make sure they are crisp and drain on a paper towel. And serve hot with mint chutney .
 

Variation 1:

 Instead of Indian spices sauté onions and garlic and add fresh minced rosemary, parsley and sage to the potatoes and 1/2 stick of butter and juice of one lime. Omit the hing.

Variation 2: 
To a third of the mashed potatoes add 2 tbs of ricotta and 2 tbs of gruyere and 2 tbs of butter . Fold in and make 1 cm size balls. Cover them with the potato mixture from variation 1 and roll in seasoned breadcrumbs and dip in batter and fry. Your guests will never leave.