Wednesday, December 11, 2013

Aloo Bonda/Urulaikizhangu Bonda

Yields 8 bondas
Inspired from Rak's Kitchen
Potato - 3, medium
Onion - 1/2 cup, chopped finely
Green chili - 2, finely chopped
Ginger - 1 tsp, finely chopped(optional)
Turmeric - 1/8 tsp
Salt - as per taste
Oil - for deep frying

For tempering;
Oil - 2 tsps
Mustard - 3/4 tsp
Urad dal - 1 tsp
Curry leaves - 5, finely chopped

For the batter;
Besan flour - 1/2 cup
Rice flour - 1/4 cup
Ghee - 1 tsp
Black Pepper Powder* - 1/2 tsp
Asafoetida - a pinch
Turmeric - a pinch
Baking Soda - a pinch
Salt - as per taste 
*You can also add chili powder

Cook the potatoes well and peel off the skin and mash it well. Keep aside. 
In a pan, season with mustard seeds. As soon as the mustard seeds crackle add urad dal. Fry till golden brown. Now add curry leaves, finely chopped ginger, green chili and onion. Fry till the onions turns translucent. Add turmeric and salt. Add cooked, mashed potatoes and mix well so that the turmeric blends evenly. Stir for a couple of  minutes and drizzle a tsp of oil. Cool down completely. Make equal sized balls and set aside.
For the batter, mix the flours, ghee, black pepper powder, asafoetida, turmeric, baking soda, salt with little water to make a batter, it should be thick enough to coat the potato balls.
Heat oil in a kadai and deep fry the potato balls dipped to coat it well in the besan batter mix. Turn over in a minute to cook evenly on both sides. Cook in medium flame till golden brown and drain it on a kitchen tissue. Serve it with chutney.

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