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Potato Bonda (Urulaikizhangu Bonda)

Potato Bonda (Urulaikizhangu Bonda) is built on Bengal Flour, Red Chili Powder, and Asafoetida Powder. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 2 tsp
• 1/4 tsp

Method (preview)

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cook for 2-3 minutes until thoroughly blended.

5. 5

   Remove from heat and cool.

6. 6

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

7. 7

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

8. 8

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

9. 9

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