Bonda is a typical South Indian snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter.
For filling 
- Potato - 2 medium sized
- Onions - 1 medium sized
- Green Chilis - 3-4 medium sized
- Coriander Leaves - 2 TBS, finely chopped
- Ginger - Finely chopped, 1 Tsp
- Garlic - Finely chopped, 1 Tsp
- Salt - To taste
For Batter 
- Oil for Frying
Boil potatoes, remove skin and mash coarsely. Heat 2 TBS of oil in a pan and heat. When the oil is hot throw in green chilies and fry for a few seconds. Add onions and fry until browned. Add ginger and garlic and fry for a minute. Add the chopped coriander leaves and the coarsely mashed potatoes and fold well. Allow it to cool and make small golf ball sized balls.
Mix the gram flour and the rice flour with baking soda and add salt to taste. Make a smooth batter using water or beer. The batter consistency must be slightly thicker than ketchup
Once the batter and filling are ready heat some oil to fry in a deep pan. You will need at least 1½ inch layer of oil to deep fry. Take the golf sized balls of filling, dip it in the batter making sure the ball is completely coated and drop it into the oil. Fry until it becomes golden and remove.