Potato Bonda (Urulaikizhangu Bonda)

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

1"

2 Lg Onions -- Finely Chopped

1/2 Tsp Ground Turmeric

1 Bunch Coriander Leaves -- Finely Chopped

Oil -- For Deep-Frying

--For Tempering--

3 Tsp Ghee

1 Tsp Brown Mustard Seeds

1 Tsp Black Gram Dal (Washed Urad Dal) -- Picked Over

& Rinsed

1 Red Chile -- Halved

A Few Curry Leaves

--Batter--

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.