I love surprises. Satya’s has a week vacation coming up soon and he’s told me that he has something special planned for our princess Natalia and me and he won’t tell me whatsoever what it is. I lay in bed at night dreaming what it could possibly be. He said that it isn’t a thing, so I’m thinking that it possibly might be a trip, which is totally my favorite. Surprise trips are the best- as long as I know what to pack.
Speaking of surprises, these Southeast Asian Bonta’s are sure to surprise you, so brace yourself folks. The inside of these are filled with delicious potato, onions, garlic and ginger paste, mustard seeds, curry leaves with a pinch of turmeric and salt. You will be in love with the first bite. The outside has an amazing crunchiness. I love crunchiness don’t you? Crunchy bite outside, soft gooey yummy potato curry deliciousness inside.
Tammi, my younger sister came in the house from a shopping trip with my Mom (yep, my Mom and sister are visiting right now) and said out loud mmmnnnn, what are you guys making? Unload the groceries and then you can have one I promised.
There would be a few more of these bontons for my Mom and sister if I didn’t have to keep sampling them when doing the outdoor photo shoot. I just couldn’t help it. They are that good.
Satya suggested that I tried some ketchup. Ketchup? I did and it was perfect. You can also dip in them in ranch. And although, I find ketchup and ranch my two favorite things to dip anything with I promise you just have to try it with these.
So, lets go. January surprise. I’m down for it. Aren’t you?
- 2 large potatoes peeled
- 1 teaspoon mustard seeds
- ½ large onion, finely chopped
- 1 green chilies, finely chopped
- 5 curry leaves
- ¼ cup chopped cilantro leaves
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- ½ teaspoon lemon juice
- 2 tablespoon ghee
- ½ teaspoon kosher salt
- 1 cup gram flour
- ¼ cup rice flour
- ½ cup water
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- a pinch of baking soda
- salt as required
- Place the peeled potatoes in pot of boiling water. Cook for 10 to 15 minutes until potatoes are soft and then set aside allowing them to cool
- Heat the ghee in a pan, once hot add the mustard seeds, and cook until they sputter
- Then add the onions and saute until they are soft
- Add the chilies, curry leaves, cilantro, ginger-garlic paste, turmeric powder, lemon juice and salt
- Add the cooled potatoes to the pan and mix well.
- Taste check the potato seasoning and add more salt or lemon juice if needed
- Make small size balls from the potato mixture and set aside
- Prepare the batter in separate bowl adding all the ingredients for the batter list
- Dip each potato ball into the batter and coat well
- Heat oil in a deep pan and place coated potato ball in the pan to fry
- Fry the bondas until they are golden brown. Watch carefully to ensure they don't overcook.
- Place bondas on a paper towel to remove extra oil.
- Serve with ketchup or ranch salad dressing