• Potatoes - 2, pressure cooked till soft & peeled
• Carrot - 1, peeled and chopped finely
• Beans - about 8-10, chopped finely
• Green Peas - a handful
• Onion - 1 large, chopped finely
• Ginger - 1 inch piece, chopped
• Green chillies - 5-6, chopped finely
• Coriander leaves - 3 tbsp, chopped
• Curry leaves - few, chopped
• Chilli powder - half tsp
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 1 to 2 tsp
• Mustard seeds - half tsp
• Urad dhal - half tsp
• Channa dhal - 1 tbsp, soaked for a while
• Ingredients for Outer Covering:
• Besan (Gram Flour) - 1.25 cups
• Rice Flour - 1/4 cup
• Chilli Powder - 1 tsp or more to taste
• Salt - to taste
• Baking soda - 2 tiny pinches
• Water - enough to make a thick batter (like used for bajjis)
• OR
• Use readymade bajji mix if you have that on hand.
• Oil - to deep fry the bondas

Peel and mash the boiled potatoes. Microwave the carrots, beans and green peas with a bit of salt & a splash of water for about 5 to 7 minutes covered till soft.

Heat oil and season with mustard seeds, urad(white) dhal, channa dhal, curry leaves, g. chillies & ginger. Then add the chopped onions and saute till translucent and soft.

Now add the chilli powder, turmeric powder, salt and after a few seconds, add the microwaved vegetables and mashed potatoes. Cook on a medium flame, stirring often until the masala is well incorporated well and the mixture is dry. Toss in the chopped coriander leaves and allow this to cool a bit.

Make small balls with this potato mixture (about 2 inches in diameter). Mix the ingredients for the batter with water as require to make a thick batter.. (sufficient to coat these potato balls).

Heat oil to deep fry (test if it''s hot enough by adding a tiny drop of the batter. It should sizzle and float to the top almost immediately, as opposed to staying in the bottom) . When hot, take each potato ball and dip lightly in the batter to coat on all sides evenly. Drop into the hot oil and deep fry till golden. Serve warm with tea.