Aloo Bonda/Urulaikizhangu Bonda

Yields 8 bondas

Inspired from Rak's Kitchen

Ingredients:

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

Method:

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.