*  Exported from  MasterCook  *

                   Potato Bonda (Urulaikizhangu Bonda)

Recipe By     : Dakshin by Chandra Padmanabhan
Serving Size  : 4    Preparation Time :1:15
Categories    : Indian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Lg            Potatoes
   4                    Green Chiles -- Finely Chopped
                        Piece Of Ginger (1") -- Finely Chopped
   2      Lg            Onions -- Finely Chopped
                        Salt -- To Taste
     1/2  Tsp           Ground Turmeric
   1      Bunch         Coriander Leaves -- Finely Chopped
                        Oil -- For Deep-Frying
                        -----For Tempering-----
   3      Tsp           Ghee
   1      Tsp           Brown Mustard Seeds
   1      Tsp           Black Gram Dal (Washed Urad Dal) -- Picked Over
& Rinsed
   1                    Red Chile -- Halved
                        A Few Curry Leaves
                        -----Batter-----
   2      C             Bengal Gram Flour (Besan, Chickpea Flour)
   2      Tsp           Red Chili Powder
     1/4  Tsp           Asafoetida Powder
                        Salt -- To Taste
                        Water -- As Required

Boil the potatoes in the jackets. Peel, mash and set aside.

TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard
seeds, black gram dal, halved red chili, and a few curry leaves.

When the mustard seeds splutter, add the green chilies, ginger and
onions. Saute for 2-3 minutes.

Add the mashed potatoes, salt to taste, ground turmeric, and chopped
coriander leaves. Cook for 2-3 minutes until thoroughly blended. Remove
from heat and cool.

Shape the potato mixture into lemon-sized balls. Set aside.

TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram flour,
red chili powder, asafoetida powder, and salt to taste. Add enough water
to make a smooth batter of dropping consistency.

Heat oil for deep-frying. Dip each potato ball into the batter and fry
until golden brown in color.

Serve hot with chutney.


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NOTES : For a tangy taste, squeeze lime juice into the potato mixture.

For variety, put a little green chutney in the center of the potato
balls. Dip into the batter and fry as usual.