• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Potato Bonda (Urulaikizhangu Bonda)

  • Recipe Submitted by on

Category: Indian

 Ingredients List

  • 4 lg Potatoes
  • 4 Green Chiles; Finely Chopped
  • Piece Of Ginger (1"); Finely
  • -Chopped
  • 2 lg Onions; Finely Chopped
  • Salt; To Taste
  • 1/2 ts Ground Turmeric
  • 1 bn Coriander Leaves; Finely
  • -Chopped
  • Oil; For Deep-Frying


3 ts Ghee
1 ts Brown Mustard Seeds
1 ts Black Gram Dal (Washed Urad
-Dal); Picked Over & Rinsed
1 Red Chile; Halved
A Few Curry Leaves

2 c Bengal Gram Flour (Besan,
-Chickpea Flour)
2 ts Red Chili Powder
1/4 ts Asafoetida Powder
Salt; To Taste
Water; As Required

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.
NOTES : For a tangy taste, squeeze lime juice into the potato mixture.

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