Yukon Gold Potatoes - 4, medium sized
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 5
Hing / Asafoetida - 2 pinches
Green Chili - 4, finely chopped
Garlic - 4 cloves - finely minced
Yellow Onion - a small, finely chopped (optional)
Turmeric - 1/4 tsp
Besan / Chickpea Flour - 1 cup
Baking Soda - one pinch
Water - 1/2 cup
Oil for cooking the bondas
Boil the potatoes till they are fork tender. Mash the hot boiled potatoes coarsely and keep aside.
Heat a tbsp of oil in a pan. Add the mustard seeds.
Once the seeds begin to pop, add the hing, curry leaves, green chilies and onion (if using). Saute till the onions are transparent. Add the minced garlic and saute for a few seconds more.
Now add the boiled potato, salt and turmeric. Mix well. Sprinkle a little water, if required.
Cook for a few minutes. Keep aside to cool down. Remove and discard the curry leaves. Once cooled, make small balls of the mixture.
Mix besan, baking soda and water to make a thick batter. The batter should be thicker than pancake batter and should coat the potato balls thickly.
Heat a cast iron ableskiver pan (the pan should be well heated to avoid the bondas from sticking). Add half a tsp of oil in each slot.
Dip each potato ball in the besan batter place in the slots. Drizzle a few drops of oil if required. Cook till the bottom side becomes golden brown. Flip over and add half a tsp of oil and cook till the other side becomes golden brown.
Remove and serve hot with your favourite chutney.