Potato Bonda (Urulaikizhangu Bonda)

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Potato Bonda (Urulaikizhangu Bonda) Ingredients

4 lg Potatoes	1 ts Brown Mustard Seeds
4 Green Chiles; Finely Chopped	1 ts Black Gram Dal (Washed Urad
Piece Of Ginger (1"); Finely	1 Red Chile; Halved
2 lg Onions; Finely Chopped	A Few Curry Leaves
Salt; To Taste	BATTER
1/2 ts Ground Turmeric	2 c Bengal Gram Flour (Besan,
1 bn Coriander Leaves; Finely	2 ts Red Chili Powder
Oil; For Deep-Frying	1/4 ts Asafoetida Powder
FOR TEMPERING	Salt; To Taste
3 ts Ghee	Water; As Required

Instructions for Potato Bonda (Urulaikizhangu Bonda)

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. Recipe By : Dakshin by Chandra Padmanabhan Posted to MC-Recipe Digest V1 #276 Date: Sun, 3 Nov 1996 15:05:47 -0800 From: sweber@ix.netcom.com (Sharon Raghavachary) NOTES : For a tangy taste, squeeze lime juice into the potato mixture.

Main Ingredient: PotatoCuisine: Indian

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