Jersey Royal Potato and Spring Onion Bonda

Boil the Jersey Royal potatoes in a large pot of salted water until they are tender but still firm (about 15-20 minutes). Drain well and let them cool slightly.

While the potatoes are cooling, prepare the batter. In a mixing bowl, combine the besan, rice flour, turmeric powder, red chilli powder, asafoetida (if using), and salt. Gradually add the Jersey milk, mixing until you have a smooth, lump-free batter with a consistency similar to pancake batter. Set aside.

Once the potatoes are cool enough to handle, peel them (optional, but recommended for a smoother texture). Mash them well in the mixing bowl.

Add the chopped spring onions, fresh coriander, green chillies, grated ginger, and chopped curry leaves to the mashed potatoes. Mix everything thoroughly.

Heat vegetable oil in a deep frying pan or wok over medium heat. The oil should be hot enough to fry the bondas without burning them.

Take a spoonful of the potato mixture and gently shape it into a round or slightly flattened ball. Dip each ball completely in the besan batter, ensuring it is well coated.

Carefully drop the batter-coated potato balls into the hot oil, a few at a time, being careful not to overcrowd the pan.

Fry the bondas for 3-4 minutes on each side, or until they are golden brown and cooked through. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

Serve the Jersey Royal Potato and Spring Onion Bondas hot with your favorite chutney or sauce. Mint chutney or coconut chutney pairs particularly well.