Coconut Bondas

Heat 2 tbsp oil in a pan and add mustard seeds and cummin seeds, allowing them to crackle and release their aroma for about 1 minute.

Add the chopped green chillies to the pan and sauté for 1 minute until fragrant, then add the grated coconut and stir continuously for 3-4 minutes until the coconut turns light golden and releases its natural oils.

Fold in the boiled and mashed potatoes, chopped coriander leaves, raisins, and cashew nuts into the coconut mixture and mix well, then season with salt to taste.

Pulse the bread slices in a food processor or blender until fine breadcrumbs are formed.

Allow the coconut and potato mixture to cool to room temperature, approximately 10-15 minutes, before handling.

Divide the cooled mixture into equal portions and shape each into a firm ball or oval bonda using your hands.

Pour the beaten egg into a shallow bowl and dip each bonda into the egg to coat thoroughly on all sides.

Roll each egg-coated bonda in the breadcrumbs, pressing gently so the crumbs adhere evenly and completely.

Heat oil for deep frying in a heavy-bottomed pan or deep-fryer to 170°C (340°F), testing the temperature with a small piece of bread—it should brown in about 60 seconds.

Carefully place the breadcrumb-coated bondas into the hot oil in small batches, avoiding overcrowding, and fry for 4-5 minutes until they turn deep golden brown on all sides.

Remove the fried bondas using a slotted spoon and drain on paper towels to remove excess oil.

Serve the bondas hot while they are crispy, optionally with sweet chilli sauce, tamarind paste, or mint chutney.