Potato Bonda

2 lbs of potatoes
1 T. coriander powder
1 T. salt
1 T. sugar
1 t. chile powder
1 lemon
200 grams (7 ozs.) Besan
l pinch salt
enough water to make batter in the texture of yogurt
Ghee or oil for deep Dying

First, boil the whole potatoes. When they are completely soft, cool and peel them. Mash them in a dry pot and, except the Besan flour, mix with all the dry ingredients. Make sure to mash the mixture in such a way that all the lumps are broken, but it should not become starchy or watery. Then add lemon juce and make plum-sized round balls out of the mashed potato mixture.

Mix water and a little salt into the Besan and make a batter the texture of yogurt. Dip the potato balls in the batter and deep fry them in the medium temperature ghee. After about 10 minutes, remove and put more balls in to fry; after 10 minutes, take the second batch out of the hot ghee. Then put the first batch back into the hot ghee and let them cook again till they are walnut-brown, then remove. Thus they are ready to be offered to the Lord. A similar procedure is used with all the bondas.

Bondas are usually eaten without any aid such as ketchup, but, if desired they can be eaten with a little tomato or apple chutney or a sauce.