Potato bonda /Urulakizhangu bonda

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Ingredients

Mustard seeds – 1/2 tsp

Cumin seeds – 1/4 tsp

Urad dal – 1 tsp

Oil as needed

Chilli powder – 1/4 tsp or as needed

Turmeric powder – 1/4 tsp

Garam masala powder – 1/2 tsp

Onion – 1 medium

Green chilli – 2 nos

Ginger, chopped – 1 tsp

Curry leaves

Salt as needed

Coriander leaves – 2 tsp

For batter

Gramflour / Besan / Kadala mavu – 3/4 – 1 cup

Rice flour – 2 tbsp

Chilli powder – ¼ tsp

Turmeric powder – ¼ tsp

Baking soda – ¼ tsp

Salt as needed

Asafoetida powder – ¼ tsp

Oil for deep frying

Method

In a pressure cooker, cook potatoes for 4-5 whistles. Peel the potatoes. Using your hands or fork, mash the potatoes. Don’t mash it smoothly, leave small lumps of potato.

Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds starts to crackle, add cumin seeds and urad dal. (If you want, you can also add chana dal or cashews). Add green chilli, curry leaves, and ginger. Saute till you get a nice aroma. Add onion and salt. Saute well till onion is soft and changes its color. Now, lower the flame and add turmeric powder, chilli powder and garam masala powder. Saute. When the raw smell of powder leaves, add potato. When it is well combined, add coriander leaves. Leave the potato masala to cool down.

We will prepare potato bonda batter

In a bowl, add besan and rice flour. Add chilli powder, turmeric powder, asafoetida powder, salt, and baking soda. Add water little by little. Mix well so that no lumps remain in the batter. Batter should not be too thick or thin.

When potato masala has cool down, make balls out of it with your hands.

Heat oil in a pan. Dip potato balls in batter. When oil is hot, add potato balls. Lower the flame to medium and fry. When bonda is fried, transfer to plates lined with kitchen towel. Serve hot with mint chutney or tomato ketchup.