Recipe - Potato Bonda (Urulaikizhangu Bonda)

4 lg Potatoes
4 Green Chiles; Finely Chopped
Piece Of Ginger (1"); Finely
Chopped
2 lg Onions; Finely Chopped
Salt; To Taste
One half teaspoon Ground Turmeric
1 bn Coriander Leaves; Finely
Chopped
Oil; For DeepFrying

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

BATTER
2 cup Bengal Gram Flour (Besan,
Chickpea Flour)
2 teaspoon Red Chili Powder
One fourth teaspoon 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 23 minutes.

Add the mashed potatoes, salt to taste, ground turmeric, and chopped
coriander leaves. Cook for 23 minutes until thoroughly blended. Remove
from heat and cool.

Shape the potato mixture into lemonsized 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 deepfrying. 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 MCRecipe 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.