• 1 large (or 2 medium) – Potato
• 1 – small onion, chopped very finely
• 1/4 cup- frozen peas
• 1-2 – green chillies, thinly sliced
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – split black lentils (urad dal)
• 1 pinch -turmeric
• 1 pinch – asafetida
• few sprigs -curry leaves and Cilantro
• salt
• For the batter:
• 2 tbsp – Channa flour (besan/Indian Chickpea flour)
• 1 heaped tbsp- Rice flour
• 1/2 tsp – chilli powder
• salt


  1. Boil the potatoes, mash them and set aside. You can remove the skin.
  2. In a skillet, with 1 tsp of oil, temper the mustard seeds.
  3. When they start popping, add the lentils.
  4. Once browned add the onions, turmeric, chillies, curry leaves and saute them with little salt.
  5. Add the potatoes, peas and cilantro.
  6. Saute them for 1-2 minutes until it all comes together.
  7. Take this filling and make into small balls.
  8. Make it smaller than traditional bondas since the pancake puff pan is small.
  9. Depending on the size you need add more/less of 1 tsp oil.
  10. Prepare the batter.
  11. Add all the ingredients for the batter in a bowl.
  12. Add a few tbsp of water to the mixture until it forms a thick batter – this should neither be too thick nor thin.
  13. It should be thick enough to coat the potato dumplings.
  14. Drop the potato balls into the batter to coat.
  15. Let it cook and once you see the bottom browning, keep turning on all the sides until it is cooked all over and browned well.
  16. For the next batch repeat.
  17. Heat oil and then add the prepared potatoes.
  18. Drop them on a paper towel.
  19. Serve hot with a favourite condiment.
  20. Recipe courtesy: Dhivya Karthik