Indian Potato Bonda

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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3-4 finger-hot chiles, stemmed and sliced thin
1-2 dried red New Mexican chiles, crushed
1 cup all-purpose flour
1 tsp. rice flour
1/4 tsp. of salt
1 Tbsp. vegetable oil
1/2 tsp. ground mustard
1/2″ piece fresh ginger, peeled and minced
2 medium onions, minced
1 pound boiled, mashed potatoes
2-3 sprigs cilantro leaves, chopped
1/2 tsp. salt
vegetable oil for deep frying


Make the coating mix from the flour, rice flour and salt. Set aside for later use.

Heat 1 Tbsp. of oil and season it with the crushed red chiles and mustard. Add the sliced green chiles, ginger and onions. Fry until the onions are tender. Add the mashed potatoes, cilantro and salt, and remove from the heat to mix well. Shape the spicy mashed potato mixture into small balls the size of limes and roll them in the coating mix. Deep fry the balls in hot oil until they are crisp and golden.