Crispy bonda

Ingredients

• 40g peanuts, roughly chopped
• 300g potato, peeled and grated
• 75g red onion, finely chopped
• 2 green chillies (bird’s eye or similar), seeds in, finely chopped
• 1 small handful of coriander leaves, chopped
• 10g ginger, grated
• 50g desiccated coconut
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tsp salt
• 2 tbsp gram flour

Method

Toast the peanuts in a dry pan, moving them carefully and keeping an eye on them so they colour evenly on all sides. Once done remove from the heat and put to one side.

Place the grated potatoes in a large mixing bowl with the peanuts and add all the remaining. Mix well and shape into balls the size of a golf ball and place on a tray.

Take a heavy based pan, half fill it with sunflower or rapeseed oil and heat to 175C. Check the oil is hot enough by carefully dropping in a small spoonful of the potato mix – it should float to the surface immediately. Deep fry three or four balls at a time for 3-4 mins until golden. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain the excess oil. Repeat until all the balls are cooked.

Serve with your favourite chutney.