1. Wash, peel and slice the potatoes into thin round pieces – approximately ⅛ – inch. Set aside while you make the batter.
2. Mix the dry ingredients until combined.
3. Heat 2 Tbsp oil until smoking, add to the dry ingredients. (For crispy bonda, the oil should be well heated.)
4. Combine, using your fingers, until smooth and there are no lumps in the batter.
5. Slowly add water, beginning with 1 cup, mixing with your hands until the batter becomes pasty and resembles the consistency of dosa batter. It should not be too watery or too thick. Let sit for 15 minutes.
6. For rinsing your hands after each dipping have a bowl of water and a colander for finished bonda pieces.
7. In a heavy-small pot, pour in the oil. Heat the oil to 180C/350F. Test the oil with small batter-coated scraps in – if they bubble up and float, it’s ready.
8. Dip 5 – 6 pieces of potatoes in the batter.
9. Keeping them thick with batter. Carefully but swiftly, lower the battered pieces from all sides of the pan into the oil.
10. Fry until lightly golden on one side, about 1 – 2 minutes (Avoid flipping too early as the batter will separate from the potato.) Flip pieces and cook until golden, about 1 – 2 minutes. Repeat, flipping 3 – 4 times until properly fried.
11. Remove using a slotted spoon and place in the colander. Repeat with the remaining pieces until the vegetables are used up, coating them in the batter individually and ensuring that you don’t overcrowd the pan.
For proper digestion serve immediately.
During the day, as a side dish, once a week with the main meal.
Bonda can be made from green pepper or chuchu. Cooking times vary.