Potato Bonda(Urulaikizhangu Bonda)

* Exported from MasterCook *

Potato Bonda (Urulaikizhangu Bonda)

Recipe By : Dakshin by Chandra Padmanabhan
Serving Size : 4 Preparation Time :1:15
Categories : Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lg Potatoes
4 Green Chiles -- Finely Chopped
Piece Of Ginger (1") -- Finely Chopped
2 Lg Onions -- Finely Chopped
Salt -- To Taste
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.


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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.