Tuesday, 31 January 2012



Ingredients for the stuffing:

     1)    Yam – 1 kg.

     2)    Hot green chilies – 3 Nos.
     3)    Tender ginger – ½ inch piece
     4)    Tender curry leaves – 3 sprigs
     5)    Onion – 150 gm.
     6)    Urad dal (split black gram lentils) – 1 teaspoon
     7)    Mustard seeds – ½ teaspoon
     8)    Coconut oil – 1½ tablespoons
     9)    Salt – 1½ teaspoons

Ingredients for the tempura/jacket:

     1)    Chickpea flour – 500 gm.
     2)    Hot red chili powder – 1 teaspoon
     3)    Turmeric powder - ½ teaspoon
     4)    Asafoetida powder – ¼ teaspoon
     5)    Salt – 1 teaspoon
     6)    Coconut oil or other cooking oil – to deep fry

To prepare the stuffing:

          Peel the yam and cut into big chunks. Soak in a solution of 2 litres of water with 20 ml. of vinegar for 10 minutes. This will help get rid of all the dirt and most of the slime. Wash in 2 or 3 changes of clear water. Drain and transfer to a pressure cooker. Pour in enough water to immerse the chunks. Tip in a teaspoon of salt. Close the lid and set on high heat.

          As soon as you hear the first whistle, turn down the heat and cook for 4 minutes. Switch off the heat and let cool naturally. Meanwhile, discard the stems of the hot green chilies and chop to super fine pieces. Peel the ginger and the onion and chop likewise. Pluck the curry leaves from their sprigs and set aside.

          By this time, the cooker should be cool enough to open. Drain off the stock (water) and mash the yam chunks thoroughly. Set a thick wok on high heat. Pour in the coconut oil and throw in the mustard seeds. As soon as the mustard seeds are about to finish spluttering, throw in the urad dal. Stir till the urad dal turns light brown.

          Now tip in the chopped green chilies, the ginger, the onion, the curry leaves and the remaining half teaspoon of salt. Lower the heat and stir nicely for 3 minutes. Put in the mashed yam and mix thoroughly. Taste and add more salt if required. Stir and switch off the heat. Let the mixture cool down a bit. As soon as it is cool enough to touch, make lemon sized balls and set aside.

To make the batter:

          Put the chickpea flour, the red chili powder, the turmeric powder, the salt (1 teaspoon) and the asafoetida powder into a food processor. Add a little water and blend to a thick batter of a consistency slightly thicker than pancake batter. Transfer it to a bowl.

To Fry:

          Set a wok with oil to deep fry on high heat. As soon as the oil is hot and about to smoke (you should not allow it to smoke since such overheated oil is not good for health), dip each yam ball in the batter and roll it around to coat it fully. Release gently into the hot oil. Do not overcrowd the wok but leave a little space to turn the balls in order to fry them evenly on all sides.

          Turn and fry till their jackets are crispy and golden orange in colour. Lift out and drain off the excess oil. Serve warm with coffee or with tea.



To make potato bonda, go to my bonda recipe.

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