The inspiration for these delicious spiced potato appetizer bites comes from India, where the fritters in similar recipes are referred to as “Bondas”.
Indian Potato Fritters
The inspiration for these delicious spiced potato appetizer bites comes from India, where the fritters in similar recipes are referred to as “Bondas”.
Ingredients
For the Filling:
- 2 Tbsp ghee or vegetable oil
- 1 tsp black mustard seeds
- 1 tsp yellow mustard seeds
- 1 tsp dried red lentils
- 1 dried hot chili, (finely chopped)
- 12 fresh curry leaves, (finely chopped)
- Thumb-sized piece of fresh-ginger, (peeled and finely minced)
- 1 tsp turmeric powder
- ½ tsp ground cumin
- ¼ tsp ground coriander
- 1 tsp red pepper flakes
- 1 large white onion, (small dice)
- 2 green serrano chiles, (finely minced)
- 2 cloves garlic, (finely minced)
- 32 oz Yukon gold potatoes, (boiled and peeled and smashed into small pieces)
- 1 cup cilantro, (roughly chopped)
- Salt & freshly-ground black pepper, (to taste)
For the Batter:
- 1 cup chickpea flower
- 2 tsp dried Korean chili powder
- 3 tsp kosher salt (Enough soda water to mix batter to proper consistency to coat filling)
- 4 cups vegetable oil, ( for frying)
Instructions
- Boil potatoes in salty water until completely tender.
- Drain and peel the potatoes and mash them up in a bowl.
- Set potatoes aside for later.
- Heat ghee in large saute pan on high heat.
- Add black mustard seeds, yellow mustard seeds, red lentils, chopped dried hot chili, and curry leaves and stir quickly.
- After about 20 seconds, when the mustard seeds begin to pop, add the ginger, turmeric powder, cumin, coriander, red pepper flakes, white onion, and serrano chiles and reduce heat to medium.
- Cook while stirring for 15 minutes, or until the onions are fully cooked and beginning to take on color.
- Add the garlic and cook for an additional 3 minutes.
- Add the smashed potato mixture from earlier and stir to combine.
- Add the chopped cilantro and season with salt and freshly-ground black pepper to taste.
- Allow this filling mixture to cool at room temperature.
- When the mixture is cooled, use your hands to form into small balls around the size of a golf ball.
- Set aside the formed balls for later.
- To make the liquid batter, combine the chickpea flour, Korean chili powder, and kosher salt and mix thoroughly.
- Slowly incorporate soda water to the flour mixture until you have reached a relatively thick consistency similar to thick pancake batter.
- When you are satisfied with the consistency of the liquid batter, heat oil to 350F.
- Working in batches, dip the filling you formed into balls into the liquid batter, allowing excess to drip off.
- Quickly fry the fritters in hot oil until they are browned on the outside.
- Remove from oil and drain on paper towels.
- Serve hot!
Notes
These potato fritters are best eaten soon after they come out of the fryer.
