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PrintURULAIKIZHANGU BONDA (POTATO BONDA)
Makes :
15 Bondas
Preparation Time :
Cooking Time :
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Preparation Method :
- Heat the ghee and add all the ingredients for tempering. When the mustard seeds splutter, add the chopped green chillies, ginger, and onions and fry for minutes.
- Add the mashed potatoes, salt, turmeric powder and chopped coriander leaves. Cook for 3 - 5 minutes till well blended. Remove from the heat and cool.
- Shape the potato mixture into lemon-sized balls. Set aside.
- The Batter: Mix all the ingredients for the batter. Add sufficient water to make a smooth batter of dropping consistency.
- Heat oil for frying. Dip each potato ball into the batter and fry till golden brown.
- Serve hot with any chutney.
INGREDIENTS
- 750 grams potatoes, cooked, peeled and mashed
- 100 grams onions, diced fine
- 4 green chillies, chopped fine
- 1" piece ginger, chopped fine
- Salt to taste
- ½ teaspoon turmeric powder
- A bunch of coriander leaves, chopped fine
- Cooking oil for frying
Batter
- 250 grams Bengal gram flour
- 2 teaspoon red chilli powder
- ½ teaspoon asafoetida powder
- Salt to taste
Tempering
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 1 teaspoon black gram dal
- 1 dry red chilli, halved
- A few curry leaves
7 comments for “Urulaikizhangu Bonda (Potato Bonda)”
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