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Potato Bonda (Urulaikizhangu Bonda)
4 large potatoes
4 green chiles, finely chopped
1-inch piece ginger, finely chopped
2 large onions, finely chopped
salt, to taste
1/2 tsp ground turmeric
1 bunch coriander leaves, finely chopped
oil, for deep-Frying
3 tsp ghee
1 tsp brown mustard seeds
1 tsp black gram dal (washed urad dal), picked over and rinsed
1 red chile, halved
a few curry leaves
2 cups bengal gram flour (besan, chickpea flour)
2 tsp red chili powder
1/4 tsp asafoetida powder
salt, to taste
Boil the potatoes in the jackets. Peel, mash and set aside.
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.
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.
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Potato Bonda