Javvarisi Bonda

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking, adjusted to the variety
• Boiled potatoes – 2 medium, completely cooled and mashed
• Rice flour – 1 to 2 tbsp, only if required
• Onion – 1 small, finely chopped
• Green chillies – 2, finely chopped
• Ginger – 1 tsp, grated
• Cumin – 1 tsp
• Curry leaves – 1 sprig, finely chopped
• Coriander – 2 tbsp, chopped
• Salt – as needed
• Oil – for deep-frying

Method

1. Rinse the sago until the water is almost clear. Soak with about ¾ cup water for 4 to 6 hours. A ready pearl should crush easily without a hard centre.
2. Drain for 10 to 15 minutes. Make sure the boiled potatoes are completely cool; hot potato can make the starch sticky and the mixture loose.
3. Combine sago, mashed potato, onion, chilli, ginger, cumin, curry leaves, coriander and salt without crushing all the pearls.
4. Squeeze a small handful. It should hold as a ball without releasing water. If loose, add rice flour 1 tablespoon at a time; if crumbly, work the potato through the mixture before adding water.
5. Shape into small lime-sized balls so the centre cooks before the outside becomes too dark. Smooth any cracks.
6. Heat oil over medium and fry one test bonda. If it splits, add a little more rice flour or mashed potato; if it colours immediately, lower the heat.
7. Fry in small batches over medium heat, turning gently, until evenly golden and firm outside, about 5 to 6 minutes depending on size.
8. Drain and rest for 1 minute before serving; the centre continues to set briefly after leaving the oil. Serve hot with coconut chutney.