Cooking Index - Cooking Recipes & IdeasUrulaikizhangu Bonda - Potato Bonda Recipe - Cooking Index

Urulaikizhangu Bonda - Potato Bonda

Cuisine: Indian
Courses: Dressings
Serves: 4 people

Recipe Ingredients

4   Potatoes (large)
4   Green chiles - finely chopped
1   Ginger - (1"), finely chopped
2   Onions - finely chopped (large)
  Salt - to taste
1/2 teaspoon 2.5mlGround turmeric
1   Coriander leaves - finely chopped
  Oil - for deep-frying
  For Tempering
3 teaspoons 15mlGhee
1 teaspoon 5mlBrown mustard seeds
1 teaspoon 5mlBlack gram dal - (washed urad dal), picked over
  And
  Rinsed
1   Red chile - halved
  A few curry leaves
  Batter
2 cups 125g / 4.4ozBengal gram flour - (besan, chickpea flour)
2 teaspoons 10mlRed chili powder
1/4 teaspoon 1.3mlAsafoetida powder
  Salt - to taste
  Water - as required

Recipe Instructions

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.

Source:
Dakshin by Chandra Padmanabhan

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.