Batter-coated Mashed Potato balls

-Recipe from Yamuna mataji

          This finger food is popular as the focal point of a late afternoon Tiffin or as the savory part of a late night supper. The ginger-flavored mashed potatoes are dipped in an herbed chickpea flour batter and deep-fried into golden globes. One note of caution: be sure to thoroughly coat the balls with batter; expressed areas of mashed potatoes tend to splatter and disintegrate in the hot oil.

Preparation and frying time (after assembling ingredients): about hour
Serves: 6
Potato Balls

2 cups (480 ml) warm mashed potatoes
2 table spoons (30 ml) finely chopped toasted almonds, peanuts or cashews
teaspoon (2 ml) amchoor or table spoon (7 ml) lemon juice
teaspoon (1 ml) cayenne pepper or paprika
2 table spoons (30 ml) scraped, finely shredded or minced fresh ginger root
teaspoon (2 ml) salt
2 table spoons (30 ml) whole wheat flour


1 cups (125 g) sifted chickpea flour (sifted before measuring)
1 table spoon (15 ml) arrowroot
teaspoon (2 ml) each baking powder, salt, turmeric,
      garam masala and ground coriander
 3 table spoons (45 ml) finely chopped fresh coriander
9 table spoons (135 ml) cold water or enough
    to make a medium-consistency batter
ghee or vegetable oil for deep-frying

1.    Mix the mashed potatoes with the remaining potato-ball ingredients and roll into 16 balls.
2.    Place the flour, arrowroot, baking powder, salt, turmeric, garam masala, ground coriander and fresh coriander in a mixing bowl. Working with a wire whisk, make a smooth batter, adding 7 table spoons (105 ml) of water initially and then 2 more table spoons (30 ml) or enough to make a smooth, slightly thick, crepe-like batter.
3.    Heat 2 - 3 inches (6.5-7.5 cm) of ghee or vegetable oil in a karai, wok or deep frying pan over moderately high heat until it reaches 350 F (180 C). Dip 5 or 6 balls in the batter and, one at a time, lift out with two fingers. Let the excess batter drip back into the bowl and, with a twist of the wrist, carefully slip the ball into the hot oil. Fry without crowding the balls (crowding makes them slip the ball into the hot oil. Fry without crowding the balls (crowding makes them stick together and makes the oil temperature drop). Cook, turning gently after they float to the surface, until golden brown or for about 4-5 minutes. Remove and drain on paper towels. Keep warm in a 250 F (120 C) oven until all the bondas are fried, or serve immediately.