Bonda 

(South Indian Potato-Veggie Dumplings)

I based this mostly on the recipe in Julie Sahni's Classic Indian Vegetarian and Grain Cooking. I used leftover instant mashed potato here. However, instead of just mashed potato, I also included frozen mixed veggies, defrosted and steamed in the microwave, and then put through a food processor. After the potato and veggies were mixed together, I dipped small portions in a chickpea-flour batter. These are usually deep-fried, but I cooked them in an ebelskiver pan. The dumplings were a little watery, so they weren't crispy, but I didn't care! I fried the leftover batter, too. Why not? 

Indian Spiced Potato Canapes, 

Bonda-style, 

with Mustard Ginger Tempering

The original recipe, from Vegan Richa, is for smashed potatoes, but she also included a "quicker version." I sliced a few potatoes, put them on a parchment-lined baking sheet, sprayed them with oil, and sprinkled salt on them. I baked them at 425 F for about 25 minutes. Meanwhile, I made the tempering, of oil, mustard seeds, chopped onion and ginger, salt, turmeric, cilantro, and a little water. I took the potatoes out, topped the slices with the tempering, and put them back to bake for a couple of minutes. When they were finished, I added a little fresh lemon juice to the slices I was eating just then. The potatoes were so good, that I ate several slices. A winner!

Vegan Richa Website, Spiced Smashed Potatoes with Mustard Ginger Tempering

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