Potato bonda / Urulaikizhangu Bonda

INGREDIENTS

For batter:

Bengal-gram dal flour – 3 cupfuls

Rice flour – ½ cup

Red chilly powder – ½ teaspoon

Salt – ¾ teaspoon

For filling:

Potatoes – ½ kg, boiled till soft

Turmeric powder – ¾ teaspoon

Red chilly powder – 1/2 teaspoon

Coriander powder – ½ teaspoon

Cummin powder – ¼ teaspoon

Fenugreek powder – ¼ teaspoon

Salt – ¾ teaspoon

Coriander leaves – handful

Oil – 2 teaspoons + oil for deep frying

Mustard seeds – ½ teaspoon

Black-gram dal – ½ teaspoon

Onions – 2, medium size, finely chopped

Green chillies – 3, small, medium hot, finely chopped

Lime juice – 1 tablespoon, fresh

METHOD

Mix,bengal-gram dal flour, rice flour, chilly powder and salt by adding enough water to make it a thick batter.

Peel off the skins of boiled potatoes and mash it to a lumpy dough.

Mix in the spice powders, salt, and coriander leaves to the potato dough.

Make 2 teaspoons of oil very hot.

add the mustard seeds to splutter, black-gram dal to brown lightly, then chopped onions and green chillies.

When the onions turn limp, add the mashed potatoes.

Fry, turning over repeatedly, till there is a nice smell.

Remove from the heat, and when cool add the lime juice.

Make the potato dough into small firm balls.

Keep the batter handy next to them.

Heat a deep fry pan over high steady heat with oil.

When the oil becomes smoking hot, dip a potato ball into the batter & drop gently into the hot oil.

Turn over the balls constantly while frying.

Fry it till it turns golden brown.

Serve hot with any of your favorite chutneys.