Side Pannel
Potato Bonda (Urulaikizhangu Bonda)
Potato Bonda (Urulaikizhangu Bonda)
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
FOR TEMPERING
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
BATTER
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.
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
BATTER
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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