Potato-Corn Bonda

Friday evening...once again a sudden racking of brains for some quick snack! We hardly had any Summer in the East coast of US and we are hardly going to have any Autumn I believe. Its already very cold and the sudden dip to chilly weather began end of last week. Wondering why am talking about weather ....well, anywhere we are, a cold weather demands a hot and spicy snack with chai...right?!

So, I had to go on my search mission for a quick snack that can be made under 30 mins. In the list of blogs I follow these days...there was this blog "Indian Cuisine" staring back at me as the first on the list! and in an impulse I clicked into the site and searched through her recipe index for a quick snack...and this potato corn bonda was born inspired by the original recipe from Indian Cuisine!

It was super simple and super quick! For my first attempt at making bonda's I would say it was'nt bad at all:-)! I customised it a little bit to my taste and made it in a jiffy! Thanks Hari chandana for the lovely recipe!

Ohhh...how we loved the Tea that day...guess the bonda's made the Tea taste more speacial:-)!

Ingredients:

For Filling:

- 2 medium potatoes boiled
- 2 tbsp frozen corn
- 1/2 large onion
- 2 green chillies
- 1 tsp grated ginger
- few curry leaves
- some chopped coriander leaves
- 1 tsp oil
- Salt to taste

For Covering:

- 4 tbsp of besan flour
- 1 tbsp rice flour
- 3/4 tsp chilly powder
- 1/8 tsp hing (asafoetida)
- a pinch of turmeric
- Salt to taste

Oil for deep frying the bonda's

Prep time: 20 mins                    Cook time: 3 to 4 mins per bonda on medium flame.


Preparation:

Stuffing:

- Cut the potatoes into large cubes and pressure cook them for 2 to 3 whistles.
- Mean time, chop the onions, chilly, coriander and curry leaves finely and set aside.
- Thaw the frozen corn with a tbsp of water in the microwave for 2 minutes. On thawing, drain the water and mash the corns well and set aside.

Mashed frozen corn

- Once the steam escapes from the cooker, drain the potatoes, peel the skin and set aside.
- In a deep pan, heat 1 tsp oil and add the chopped onion, chilly and curry leaves and fry till the onions turn translucent.
- Now add the corns and the potatoes. You can mash the potatoes if they have cooled down before adding to pan. Or add into the pan and mash with the spatula. I did the latter and it was quite easy!
- Add salt and the grated ginger, give everything a toss for a couple of minutes and switch off to cool the veggies.

Covering:

- In a bowl, add all the ingredients given under "For Covering" above and mix with 1/4 to 1/2 cup of water. Add water in small quantities. the covering should be thick enough to coat the stuffing. So, ensure to make it a little thick.

Making the Bonda's:

- Heat oil for frying in a frying pan on medium heat.
- On the veggies getting cooled, add the chopped coriander and make small lemon sized balls of them and keep it ready.

- Dip each ball in the covering and coat them evenly around and drop each ball into the oil.
- Take care while dropping the bonda's. I prefer dropping them from the sides so that the oil does not splash on to your hands.
- You can add about 4 bonda's in one go and fry them together for 4 to 5 mins until the bonda's are golden brown.

- Hot and spicy bonda is ready to serve with chai!

Foot note:
- To cool the stuffing , I toss it a few times in front of my pedestal fan...:-) a quickie tip!
- I do not show the frying part in my blogs....cos my frying pan needs a change badly and looks shabby to me in pics..:-))