Boil the potatoes in their skins with a pinch of salt until tender to the point of a knife.
Meanwhile, prepare the batter. Mix the gram flour with the baking powder, then add the ghee and mix to form crumbs. Add the lemon juice, spices and salt, then gradually stir in the water. Add just enough water to get a batter that is the consistency of double cream.
Once the potatoes are cool enough to handle, peel and mash them. Mix in the salt, lemon juice, black pepper, coriander, mint and green chillies. Shape the mixture into 2.5cm diameter balls. Dip the potato balls in the batter, ensuring they are completely coated, otherwise they will disintegrate in the hot oil.
Heat 8cm of oil in a karai or wok over a medium–high heat. Drop 1/2 teaspoon of the batter into the oil to test if it is ready – the batter should immediately start to sizzle and darken. If the oil is not hot enough, heat it for a bit longer and test again. Fry the bonde in batches of four or five at a time, turning occasionally until they are crisp and golden brown all over. Drain on kitchen paper as you take each batch out of the oil. Serve hot.
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