Potato Bonda (Urulaikizhangu Bonda)

Course : Curry
Serves: 4
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4 large potatoes
4 medium green chiles -- finely chopped
2 piece ginger, minced
2 large onions -- finely chopped
1 teaspoon salt -- to taste
1/2 teaspoon ground turmeric
1 bunch coriander leaves -- finely chopped
1 cup oil -- for deep-frying
---For Tempering---
3 teaspoons ghee
1 teaspoon brown mustard seeds
1 teaspoon black gram dal
1 medium red chile -- halved
4 medium a few curry leaves
2 cups Bengal gram flour -- (besan)
2 teaspoons red chile powder
1/4 teaspoon asafetida powder
1 teaspoon salt -- to taste
1 cup water -- as required

Preparation / Directions:

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. Sauté 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.

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