Sweet Potato Bondas – Crisp Spicy Sweet Potato Balls
As I approach the eve of my all-time favorite tradition – cooking and hosting Thankgiving, And when Thanksgiving moves right into Hanukkah, life is good. These sweet potato Bondas are perfect anytime you want a warm cozy hug. Bondas are traditionally made with spiced mashed potatoes. They are just as magical made with sweet potatoes. Dunk the sweet potatoes into a chickpea batter and serve them with your favorite chutney. Spicy, indulgent, vegan, and gluten free.
Yes, another year down. Sometimes, with all the chaos and everything, I cannot help marvel at the year that passes by. Thanksgiving tends to be real tipping point. If all goes well, I will have a turkey and duck recipe for ye. This shall hopefully stay documented for posterity.
Of course, at this point, recipes needs to focus and look beyond Thanksgiving and work for good eating at large. These bondas do just that.
There is so much I would like to give thanks for, and a lot of it is just mundane. I would like to give thanks for a warm bed, a thoughtful and peaceful husband and two beautiful children who brighten my life, just by being there. And then there are things with silver linings, life has been intense at work, but, I am grateful that I am needed and appreciated there, and mom, maybe someday or maybe never she might learn to accept me, but at least she keeps me honest.
Crisp, Spicy, Sweet and Savory this is almost everything that you want in a pick up morsel.
Sweet potato bondas, are soft mashed sweet potatoes shaped into balls dipped into batter and fried until crisp.
Ingredients
- 1 or 2 mediums sized sweet potatoes (I used one orange ad 1 white)
- 1/2 cup frozen peas
- 1 teaspoon salt
- 1 tablespoon oil plus 1 cup oil for frying
- 1 teaspoon black mustard seeds
- 8 to 10 curry leaves
- 1 or 2 green chilies, minced
- 1 or 2 tablespoons minced cilantro
- 1 cup of chickpea flour (besan)
- 1 teaspoon salt
- 1/2 teaspoon red cayenne pepper
- Water to mix into a thick paste
Instructions
- Cut the sweet potatoes and place in the water and bring to a boil. Cook until soft. Cool, peel and mash.
- Mix in the frozen peas and salt.
- Heat the tablespoon of oil and add in the mustard seeds and wait until they crackle. Add in the curry leaves and the green chilies.
- Pour this into the mashed sweet potato mixture and mix well with the cilantro.
- Shape into walnut shaped balls.
- In a separate bowl, mix the chickpea flour with the salt and red cayenne pepper and water into a thick paste.
- Heat the oil in a medium sized skillet. Dip the balls into the batter coating well and carefully lower into the oil.
- Fry until golden turning to cook uniformly.
- Remove with a slotted spoon and drain and serve with your favorite chutney.
Nancy Somerfeld
Hi. You have great recipes. One question: Can bondas be made in an air fryer?
Thanks. Nancy
rinkub@aol.com
Yes, but the batter needs a little tweaking and might not be quite the same.