Aloo bonda is an extremely popular Indian street food, with a masala spiced potato filling, dipped in a thick batter and deep fried till golden brown. This version has ingredients that are closer to home, more accessible and affordable. The aloo or potato is replaced with manioc/cassava and sweet potato. The addition of these root veggies not only makes it more nutritious, but unique in terms of flavour. The bonda is served with a fresh, tangy curry leaf chutney, as opposed to the traditional mint chutney that its usually served with.
(Makes 8-10)
 - 100g boiled potato 
 - 250g boiled sweet potato
 - 250g boiled manioc/cassava
 - 1 onion
 - 3-4 garlic cloves
 - 2-3 green chilies
 - 10 -15 curry leaves 
 - 100g leeks
 - ¼ cup coriander leaves 
 - 2 tsp lime juice
 - 1 tsp mustard seeds
 - ½ tsp turmeric
 - 2 tsp chili powder
 - 1 tsp cumin
 - 1 tsp garam masala 
 - Salt to taste
 - 1 tbsp coconut oil

 - ½ cup gram flour
 - 3 tbsp corn flour
 - ¼ tsp baking soda
 - ½ - ¾ cup water
 - Salt to taste

 1. Mash boiled root veggies while hot and set aside.
 2. Fry mustard seeds, chopped onion, garlic, curry leaves, green chilies, and spices.
 3. Add sliced leeks and cook until softened.
 4. Add boiled potato and chopped coriander leaves, mix well, and set aside to cool for a few minutes.
 5. Mix ingredients for the batter, till smooth and thick.
 6. Make balls out of the potato mixture, dip in batter and deep fry till golden brown.
Karapincha Sambol
 - 1 cup curry leaves
 - 3-5 green chilies
 - 3 cloves garlic
 - ½ onion
 - ¼ cup grated coconut
 - 2 tsp lime juice
 - Salt to taste
 - Water as needed

 1. Remove curry leaves from the stalk.
 2. Blend curry leaves, green chillies, garlic and onion in a grinder.
 3. Add coconut, lime juice and salt and blend till smooth. Use water as needed.

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