Aromatic bondas with coconut dressing

Method Print recipe

1. Mix the turmeric, baking powder, chilli powder, sesame seeds, gram flour and water together to form the batter and set to one side.
2. Heat a frying pan and toast the coconut, garam masala and sesame seeds for 1-2 minutes then remove from the pan and set to one side.
3. Add the chopped garlic in oil to the pan then the cumin, ginger, spring onions and salt - add the extra oil if needed and cook for 3-4 minutes.
4. Then add all of these to the mashed potato and mix together, finish with the chopped coriander.
5. Check the seasoning and then chill.
6. Make the coconut dressing by adding all the ingredients into a food blender and pulse until smooth, then set this to one side.
7. Once the potato mix is cooled roll into 30-35g balls and coat in the batter and deep fry at 180c until cooked.
8. Serve 3-5 per portion for a starter, with a tomato salad, fresh sprigs of coriander and the coconut dressing. Finish with lime wedges.

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