Potato Bonda (Urulaikizhangu Bonda) Recipe

Potato Bonda (Urulaikizhangu Bonda) Recipe

Ingredients:

4 pcs of potatoes (large); boiled, peeled, and mashed
4 pcs of chiles (green); chopped finely
1 pc of fresh ginger (1 inch); chopped finely
2 pcs of onions (large); chopped finely
Salt (to taste)
1/2 tsp of turmeric (ground)
1 pc of Coriander bunch (leaves); chopped finely
Oil (for deep-frying)

For Tempering:
3 tsps of ghee
Curry leaves
1 tsp of mustard seeds (brown)
1 tsp of Gram Dal; picked over & rinsed
1 pc of chile (red); halved

For the Batter:
2 c of flour (Bengal Gram. Besan, Chickpea)
2 tsps of powdered chili (red)
1/4 tsp of asafoetida powder
Salt (to taste)
Water

Instructions:

Heat the ghee on a saucepan then add mustard, gram dal, curry (leaves), and halved chili. When mustard starts spluttering, add (green) chilies, onions, and ginger; saute them for 2 to 3 mins.

Add mashed potatoes, turmeric, coriander, and season with salt; cook them for 2 to 3 mins till blended well.

Take out from the heat. Let it cool slightly. Shape them into balls, about the size of a lemon. Set on the side.

Combine flour, powdered chili, salt, and asafoetida. Add just enough amount of water, till batter is smooth.

Heat the oil then dip the balls individually onto the prepared batter. Fry till golden. Serve them hot along with a chutney.

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