Potato Bondas (Indian Snacks)

Name: Potato Bondas (Indian Snacks)
Total time: 45 min
Yield: 12 servings
Ingredients: 3/4 pound potatoes peeled and diced; 1 tablespoon mint leaves chopped; 1 tablespoon coriander leaves chopped; 1 red chili pepper minced; 2/3 cup feta cheese crumbled; 1 garlic clove peeled and minced; chili powder; salt; ground black pepper; 7 2/3 tablespoons flour chick pea; baking powder; 6 3/4 tablespoons water; vegetable oil; 8 ounces greek yogurt; 1 tablespoon mint chopped; 1 teaspoon honey; ground black pepper

LA COCINA DE BABEL

17Ingredients

45Minutes

90Calories

Read Directions

Description

Bring the flavors of Indian street food to your table with these tasty Potato Bondas. Bondas are a traditional Indian snack that can be sweet or savory. These potato bondas are of the savory variety and are also vegetarian. Potato dumplings featuring feta cheese, fresh mint, fresh cilantro, garlic, red chili peppers, and quite a few other spices are coated in a chickpea paste and fried until crispy and golden. Best served warm alongside the accompanying honey-mint-yogurt sauce.

Ingredients
US|METRIC
SERVINGS:

350 grams potatoes (peeled and diced)
1 tablespoon mint leaves (chopped)
1 tablespoon coriander leaves (chopped)
1 red chili pepper (minced)
100 grams feta cheese (crumbled)
1 garlic clove (peeled and minced)
chili powder
salt
ground black pepper
60 grams flour (chick pea)
baking powder
100 milliliters water
vegetable oil
8 ounces greek yogurt
1 tablespoon mint (chopped)
1 teaspoon honey
ground black pepper

Directions

Cook the potatoes in boiling water until soft. Drain, allow to cool and then mash with a fork. Set aside.
Place the potatoes in a bowl and add mint, coriander, chili pepper, feta cheese, garlic, and a pinch each of chili powder, salt, and black pepper. Mix well to form a ball and set aside.
In a separate bowl, add the chick pea flour, with a pinch each of chili powder, salt, and baking powder.
Add the water, a little at a time, and stir continuously until it blends and thickens.
With damp hands, shape the potato into small balls and coat in chick pea paste.
Heat up plenty of oil in a deep frying pan and fry the balls on both sides for a few minutes until golden brown and crispy.
In a bowl, add the yogurt, mint, honey, and a pinch of black pepper and mix well.
Serve immediately with the yogurt sauce.

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