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Bondas: South Indian Sweet Potato Fritter [Vegan, Gluten-free]

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These sweet potato bondas are soft, well-seasoned mashed sweet potatoes that are dunked in a chickpea batter and fried to crisp perfection. The crunch on the outside combined with the soft savory inside make this dish irresistible. They are a perfect appetizer or side dish for any meal.

Bondas: South Indian Sweet Potato Fritter [Vegan, Gluten-free]

Ingredients

For the Filling:

  • 1-2 mediums-sized sweet potatoes
  • 1/2 cup frozen peas
  • 1 teaspoon salt
  • 1 tablespoon oil
  • 1 cup oil, for frying
  • 1 teaspoon black mustard seeds
  • 8-10 curry leaves
  • 1-2 green chilis, minced
  • 1-2 tablespoons minced cilantro

For the Batter:

  • 1 cup of chickpea flour
  • 1 teaspoon salt
  • 1/2 teaspoon red cayenne pepper
  • Water, as needed

Preparation

  1. Chop the sweet potatoes, place them in the water, and bring it to a boil. Cook them until they are soft.
  2. Let the potatoes cool before peeling and mashing them.
  3. Mix in the frozen peas and salt.
  4. Heat the tablespoon of oil and add in the mustard seeds and wait until they crackle.
  5. Add in the curry leaves and the green chilies.
  6. Pour this mixture into the mashed sweet potato mixture and mix it well while adding the cilantro.
  7. Shape the dough into walnut shaped balls.
  8. In a separate bowl, mix the chickpea flour with the salt, cayenne pepper, and water. It should be a thick paste.
  9. Heat the oil in a medium sized skillet.
  10. Dip the balls into the batter and coat them well before lowering them into the oil.
  11. Fry until they turn golden brown.
  12. Remove them with a slotted spoon, drain them, and serve them with your favorite chutney.

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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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