This was one of the favourite snack in my household especially during winters and on rainy days. I wonder why we love to eat such snacks only on those days. Maybe the weather has something to do in bringing about the cravings for a particular food. Whenever I prepare this, it used to get over as it is getting done. Now,over to the simple recipe for u all to enjoy.
Potatoes - 4
Onions - 2
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Green chillies - 1/2 tsp finely chopped
Cilantro - 1/2 tsp finely chopped
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Besan - 1 cup
Rice flour - 2 tbsp
Asafoetida - a pinch
Boil the potatoes, mash well and keep it aside. Finely chop the onions, green chillies,curry leaves and cilantro.
In a heavy bottom pan, add 2 tbsp oil and then the urad dal.Once the dal turns pinkish in color, add the mustard seeds. When it splutters, add the finely chopped green chillies, curry leaves and then the finely chopped onions. Saute till the onions turns translucent. Now, add the turmeric powder and 1/2 tsp chilly powder and toss a little. Add the mashed potatoes, finely chopped cilantro and finally salt. Toss well so that the masalas are coated well into the potatoes. Allow it to cool. Make small balls and keep aside.
For the batter, mix Besan and the rice flour and make a dough of semi-thick consistency. Add salt, asafoetida and 1 tsp of chilly powder too. Add 2 tbsp of hot oil to the batter to make the Bonda crunchier. Dip the potato balls one by one into the batter, coat it thick and deep fry in medium flame. Yummy, urulaikizhangu bonda ready to devour. Tastes awesome with any chutneys, sauce or ketchup.
1. While mashing potatoes, there should not be any water.
2. While making potato balls, make it small as the bonda tends to become a size bigger once it gets coated with besan.
3. Make the potato balls tight so that it does not break after dipping in the batter.
4. Dip the potato balls one by one into the batter as and when frying. Do not soak them in the batter.