Shakarkand Bondas (Sweet Potato Fritters)

Summer rains have hit Indian shores and you know what that means? Fried snacks and hot chai are mandatory. I’m not big on deep frying and avoid it whenever I can. But that’s not to say I can’t have my share of monsoon munchies. So I opted to make these savory sweet potato fritters in an æbleskiver/appe/paniyaram pan. Though some may argue they’re not the real deal (and I totally respect that), they were delicious in their own right. These fritters were inspired by my mum’s aloo bondas (potato fritters) that showed up without fail, rain or shine, at all of my birthday parties (back in the good old pre-processed potato smiley days). And to be honest, they were the last thing I reached for. Not because they weren’t yummy, but because I am that odd Desi who isn’t crazy about potatoes (crazy, I know!). However, sweet potatoes are my jam... I love them more (because they’re so versatile, but mostly because they’re sweet) and I use them in place of regular potatoes every opportunity I get. These fritters were fairly easy to make and I served them with a plum chutney. They disappeared fast. 

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Recipe

Shakarkand Bondas

(Makes about 15 small fritters)

Ingredients 

For the filling:
1 tbsp oil 
1/4 tsp mustard seeds (rai)
1/4 tsp cumin seeds (zeera)
A few curry leaves, finely chopped 
A pinch of asafetida (hing)
1 small onion, finely chopped 
1-2 green chillies, finely chopped
1/2 tsp grated ginger
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander powder (dhania)
2 large sweet potatoes, boiled and roughly mashed (about 350 gms of mashed potatoes) 
2 tbsp coriander leaves, finely chopped  juice of 1/2 a lime  
Salt to taste 

For the batter: 
3/4 cup chickpea/gram flour (besan)
2 tbsp rice flour 
1/4 tsp turmeric
1/4 tsp red chilli powder 
A pinch of baking soda 
Salt to taste 
Water as needed

Oil for frying

Method

To prepare the filling, heat 1 tbsp of oil in a frying pan and add the cumin & mustard seeds. When they splutter, add the asafetida and curry leaves. Next, add the onion, green chillies and ginger and sauté until the onion turns transparent. Add the powdered spices and sauté for another minute. Then add the mashed potatoes, chopped coriander, lime juice and salt to taste. Mix well and remove from heat and set aside to cool. 

Prepare the batter by whisking all the dry ingredients together in a bowl. Add water, a little at a time, to make a moderately thick batter. Whisk it well until smooth.

Once the potato filling is cool enough to handle, roll it into small golf sized balls.

Add a tsp of oil into each cavity of an æbleskiver/appe pan and heat over a medium-low flame.

Using a tablespoon, dip the potato balls into the batter, toss gently to coat, then carefully drop them into each cavity.

Cover the pan and cook the fritters until they are golden brown at the bottom and the top starts to set.

Flip each one over carefully, add another teaspoon of oil, cover and cook till the other side browns.

Remove and serve immediately with any chutney of your choice.