Potato bonda (urulaikizhangu bonda)

4 Servings

Ingredients

Quantity Ingredient
4 Green Chiles -- Finely
1 Red Chile -- Halved

Directions

4 Lg Potatoes

: Chopped

: Piece Of Ginger (1") -- : Finely Chopped

2 Lg Onions -- Finely Chopped

: Salt -- To Taste

½ ts Ground Turmeric

1 bn Coriander Leaves -- Finely : Chopped

: Oil -- For Deep-Frying : For Tempering-----

3 ts Ghee

1 ts Brown Mustard Seeds

1 ts Black Gram Dal (Washed Urad : Dal) -- Picked Over

: and Rinsed

: Few Curry Leaves

: Batter-----

2 c Bengal Gram Flour (Besan,

: Chickpea Flour)

2 ts Red Chili Powder

¼ ts 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.

Recipe By : Dakshin by Chandra Padmanabhan From: Date:

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