Tuesday, January 26, 2010

Potato bonda / Urulaikizhangu Bonda


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


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.

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