POTATO BONDA – Aloo/ Urulaikizhangu Bonda

POTATO BONDA – Aloo/ Urulaikizhangu Bonda

Potato Bonda is one of the common tea time snack in many house. It is also a famous street food in south india. It is easy to prepare this bonda. You can serve it as a snack for friends and relatives.

20170120_142904

SERVING SUGGESTION :

  • Serve as kids snack, appertizer, tea time snack.
  • Serve with coconut chutney.

AUTHOR : Dimple                   CUISINE : South Indian

COURSE : Appetizer                YIELD : 16-18 Bondas


INGREDIENTS :

For Stuffing :

  • Potato(large) – 2
  • Water – as needed
  • Oil – 1 Tbsp
  • Mustard seeds –  1/2 Tsp
  • Urad dal – 1/2 Tsp
  • Curry leaves – 1 string
  • Ginger – 1 inch
  • Green Chilli – 3 (vary with spice level)
  • Onion(medium) – 1
  • Garlic(opt) – 4 cloves
  • Turmeric – 1/4 Tsp
  • Salt – as needed

For Deep Fry :

  • Oil

For Batter :

  • Besan flour – 1/3 cup
  • Rice flour – 1.5 Tbsp
  • Salt – as needed
  • Turmeric – a pinch
  • Red chilli powder – 1/2 Tsp
  • Asafoetida / Hing – a pinch
  • Water – as required
  • Baking soda – a pinch
  • Ghee – 1 Tsp

PREPARATION :

  1. Pressure cook potato for 2 whistle or until mashing consistency.
  2. Cool down completely. Peel the skin. Mash it well using masher.
  3. Finely chop ginger, curry leaves, g.chilli, onion and garlic.

PROCEDURE :

For Stuffing:

  1. Place a kadai/Pan on medium flame.
  2. Temper with mustard seeds, urad dal and curry leaves.
  3. Add g.chilli, ginger, onion and garlic. Saute once.
  4. Add turmeric and salt. Saute for a while.
  5. Add mashed potato. Mix well.
  6. Turn off stove.
  7. Cool down completely. Make medium sized balls.

For Batter:

  1. In a bowl add besan flour, rice flour, salt, turmeric, r.chilli powder and hing.
  2. Add Water little by little and make it as a thick batter without any lumps.
  3. Add ghee and baking soda just before you start frying bonda.

For Deep Fry :

  1. Heat oil in a pan for deep frying over medium heat.
  2. Take each potato ball and dip it in batter and drop it in oil.
  3. Fry until the outer layer becomes golden brown.
  4. Fry in batches. Do not overload.
  5. Filter from oil and place it on paper towel.

TIPS :

  • Use deep bowl while preparing batter.
  • Adding ghee gives good flavour to the outer layer of bonda.
  • Beginners use a stainless steel spoon to take the dipped ball  from batter and drop in hot oil. Carefully do it.

If you found this post worthy, kindly share this with your friends and like my Facebook page for updates. https://www.facebook.com/Dimples-Cookbook-360014267724776/

Step by step procedure with pictures :

1485059892596148505971597114850597868031485059843843148505992336014850599516731485060191019148506005416714850601223901485060330530148506038300114850605921801485060675113

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s