Bonda (South Indian vegetarian fritter)

Ingredients

• 2 medium-sized potatoes
• 1 medium onion
• 3 to 4 medium-sized green chili peppers
• 2 tablespoons of finely chopped fresh cilantro
• 1 teaspoon of finely chopped ginger
• 1 teaspoon of finely chopped garlic
• salt
• 2 tablespoons of oil
• 4 Besan measures
• 1 cup of rice flour
• ½ teaspoon of baking soda
• salt
• water or beer
• oil, for deep frying

Cook the apples, peel them, and coarsely mash them.

Heat 2 tablespoons of oil in a pan, then add the chopped chili peppers and cook for a few seconds. Next, add the onion and cook until it softens.

Add the ginger and garlic, and cook for one minute until fragrant.

Add the cilantro and chopped apple, and mix well.

Let it cool completely, then shape it into golf ball-sized balls.

Mix the flour, baking soda, and salt together, then add enough water or beer to create a smooth batter, slightly thicker than ketchup.

Heat at least 4 cm of oil in a frying pan.

Dip the balls in the dough to thoroughly coat them, and then place them in the hot oil, without overcrowding the pan.

Fry until golden brown, then drain.

Serve with ketchup or chutney.