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Potato Bonda (Urulaikizhangu Bonda)

Potato Bonda (Urulaikizhangu Bonda) comes together with Lg Potatoes, Green Chiles Of Ginger Finely Chopped, Lg Onions Salt, Ground Turmeric, and Ghee. It takes about 1 hr 15 min and serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 4
• 4
• 2
• 1/2 tsp
• 1 bunch
• 3 tsp
• 1 tsp
• 1 tsp
• Amp Rinsed
• 1
• 2 cup
• 2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Boil the potatoes in the jackets. Peel, mash and set aside.

2. 2

   TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard seeds, black gram dal, halved red chili, and a few curry leaves.

3. 3

   When the mustard seeds splutter, add the green chilies, ginger and onions. Saute for 2-3 minutes.

4. 4

   Add the mashed potatoes, salt to taste, ground turmeric, and chopped coriander leaves.

5. 5

   Cook for 2-3 minutes until thoroughly blended.

6. 6

   Remove from heat and cool.

7. 7

   Shape the potato mixture into lemon-sized balls. Set aside.

8. 8

   TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili powder, asafoetida powder, and salt to taste.

9. 9

   Add enough water to make a smooth batter of dropping consistency.

10. 10

    Heat oil for deep-frying. Dip each potato ball into the batter and fry until golden brown in color.

11. 11

    Serve hot with chutney.

12. 12

    For variety, put a little green chutney in the center of the potato balls. Dip into the batter and fry as usual.