Try this Potato Bonda (Urulaikizhangu Bonda) recipe, or contribute your own.
Suggest a better descriptionBoil 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.
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Serving Size: 1 Serving (426g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 320 | ||
Calories from Fat: 35 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 8.4mg | 3 % | |
Sodium 57.9mg | 2 % | |
Potassium 1588.7mg | 42 % | |
Total Carbohydrate 65.6g | 19 % | |
Dietary Fiber 8.7g | 35 % | |
Sugars, other 56.9g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 320
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