Bonda

Spiced mashed potato balls with raw onion and chili, dipped in gram-flour batter and deep-fried until golden.

A quick maida batter studded with grated cheese and cashews, deep-fried right away into golden bondas.

Maida, semolina, and rice flour soaked in curd overnight, mixed with onion and chili, and deep-fried into soft bondas.

A frothy urad-and-toor-dal batter studded with coconut, ginger, and green chili, deep-fried into fluffy bondas.

Leftover fermented dosa batter mixed with soaked chana dal and onion, pinched into small balls and deep-fried.

Sago pearls soaked in sour curd overnight, mixed with soaked chana dal and onion, and deep-fried into soft, chewy bondas.

A spiced, steamed mixed-vegetable filling shaped into balls, dipped in a gram-flour batter, and deep-fried until golden.