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Receta Potato Bonda (Urulaikizhangu Bonda)

by Global Cookbook

Ingredientes

4 lrg Potatoes 4 x Green Chiles, Finely Minced     Piece Of Ginger (1"), Finely Minced 2 lrg Onions, Finely Minced     Salt, To Taste 1/2 tsp Grnd Turmeric 1 bn Coriander Leaves, Finely Minced     Oil, For Deep-Frying 3 tsp Ghee

1 tsp Brown Mustard Seeds 1 tsp Black Gram Dal (Washed Urad Dal), Picked Over & Rinsed 1 x Red Chile, Halved     A Few Curry Leaves 2 c. Bengal Gram Flour (Besan, Chickpea Flour) 2 tsp Red Chili Pwdr 1/4 tsp Asafoetida Pwdr     Salt, To Taste     Water, As Required

Direcciones

1. Boil the potatoes in the jackets. Peel, mash and set aside.
2. TEMPERING: Heat 3 tsp. ghee in a heavy saucepan. Add in the mustard seeds, black gram dal, halved red chili, and a few curry leaves.
3. When the mustard seeds splutter, add in the green chilies, ginger and onions.
4. Saute/fry for 2-3 min.
5. Add in the mashed potatoes, salt to taste, grnd turmeric, and minced coriander leaves. Cook for 2-3 min till thoroughly blended. Remove from heat and cold.
6. Shape the potato mix into lemon-sized balls. Set aside.
7. TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour, red chili pwdr, asafoetida pwdr, and salt to taste. Add in sufficient water to make a smooth batter of dropping consistency.
8. Heat oil for deep-frying. Dip each potato ball into the batter and fry till golden in color.
9. Serve warm with chutney.
10. NOTES : For a tangy taste, squeeze lime juice into the potato mix.

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