- Exported from MasterCook
Potato Bonda (Urulaikizhangu Bonda)
Recipe By : Dakshin by Chandra Padmanabhan
4 Preparation Time :
Categories : Indian
Amount Measure Ingredient -- Preparation Method -- -- --
4 Lg Potatoes
4 Green Chiles -- Finely Chopped
2 Lg Onions -- Finely Chopped
1/2 Tsp Ground Turmeric
1 Bunch Coriander Leaves -- Finely Chopped
Oil -- For Deep-Frying
3 Tsp Ghee
1 Tsp Brown Mustard Seeds
1 Tsp Black Gram Dal (Washed Urad Dal) -- Picked Over
1 Red Chile -- Halved
A Few Curry Leaves
2 C Bengal Gram Flour (Besan, Chickpea Flour)
2 Tsp Red Chili Powder
1/4 Tsp Asafoetida Powder
Salt -- To Taste
Water -- As Required
Boil the potatoes in the jackets. Peel, mash and set aside.
TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard
seeds, black gram dal, halved red chili, and a few curry leaves.
When the mustard seeds splutter, add the green chilies, ginger and onions. Saute for 2-3 minutes.
Add the mashed potatoes, salt to taste, ground turmeric, and chopped
coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove
from heat and cool.
Shape the potato mixture into lemon-sized balls. Set aside.
TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour,
red chili powder, asafoetida powder, and salt to taste. Add enough water
to make a smooth batter of dropping consistency.
Heat oil for deep-frying. Dip each potato ball into the batter and fry
until golden brown in color.
Serve hot with chutney.
- - - - - - - - - - - - - - - - - - NOTES : For a tangy taste, squeeze lime juice into the potato mixture.
For variety, put a little green chutney in the center of the potato
balls. Dip into the batter and fry as usual.