1 c.gram-flour 1/16 tsp. baking soda 3/4 c. water 1/4 tsp. salt
Combine these items to make the batter.
Filling:
10 (small) potatoes 1/2 tsp. ginger (chopped)
1/2 tsp. urad dhal 2 hot green peppers (chopped)
1 1/4 tsp. mustard seeds 2 onions (chopped)
3 Tbsp. oil to saute 3/4 tsp. salt
oil for deep frying
Boil potatoes in water until they become soft. Peel off the skin and cut them into small squares. Saute urad dhal and mustard seeds in 3 tablespoons of oil in a fry pan over medium heat. When urad dhal turns into golden color, add ginger, green pepper and onion.
When onion turns into golden brown, add the potatoes and salt. Keep on stirring for 3 minutes and then remove from heat. Make potato mixture into small balls about the size of a lime. Dip them in the batter of gram flour and deep fry in oil until golden brown. Yields about 22 bondas.