Potato Bonda (Urulaikizhangu Bonda)

Recipe Ingredients

4		Potatoes (large)
4		Green chiles - finely chopped
2		Ginger, minced
2		Onions - finely chopped (large)
		Salt - to taste
1/2 teaspoon	2.5ml	Ground turmeric
1		Coriander leaves - finely chopped
		Oil - for deep-frying
		For Tempering
3 teaspoons	15ml	Ghee
1 teaspoon	5ml	Brown mustard seeds
1 teaspoon	5ml	Black gram dal
1		Red chile - halved
		A few curry leaves
		Batter
2 cups	125g / 4.4oz	Bengal gram flour - (besan)
2 teaspoons	10ml	Red chile powder
1/4 teaspoon	1.3ml	Asafetida powder
		Salt - to taste
		Water - as required

Recipe Instructions

Pick over and rinse dals.

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 chile, and a few curry leaves.

When the mustard seeds splutter, add the green chiles, 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 chile powder, asafetida 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.

Source:
Dakshin by Chandra Padmanabhan

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