Baked Batata vada

Or Bonda as they are called in the South of India

For the batter:

1 cup Chickpea flour

1/2 tsp chili powder

1/4 tsp turmeric powder

Pinch of asofetida

1/2 tsp baking powder

Salt to taste

For the filling:

3 potatoes

1 tsp black mustard seeds

1 medium onion sliced finely

2 tbsp ginger/chili paste

1/4 tsp turmeric

Salt to taste

Pinch of asofetida

Handful of chopped cilantro

1. Wash and cook potatoes for 15 minutes with a lot of water in microwave bowl

2. Mix batter ingredients with a little water so the consistency is not too watery but enough to roll the potato balls in the batter. Set aside for 10 min

3. Roast black mustard seeds till the pop, add onions, sauté till brown, add ginger/chili paste, brown some more.

4. Add asofetida, turmeric powder, salt to taste and cilantro. Mash cooked potatoes and add to above. Stir till mixture is really dry

5. Cool above and make balls of mixture.

6. Roll balls in the batter mix and line these up in a non stick muffin pan (or make in appe pan on stovetop) and bake at 400 degrees for 20 minutes

   If you are feeling adventurous you can put this between slices of Ezekiel bread with green chutney and eat it like batata vada. Makes for a good picnic meal.