>> Monday, September 5, 2016
Urulai Kilangu Bonda
For the Outer Batter
Gram flour / Besan / Kadalai Maavu – 2 cups
Ajwain / Omam / Carom seeds – 1/2 tsp
Salt to taste
Red chili powder – 1 tsp
Turmeric powder a pinch
Cooking Soda a pinch
Oil for frying
For Potato stuffing:
Potato – 2 large (1 cup) mashed
Mustard Seeds, Urad Dal - 1 tsp
Curry Leaves handful
Onions, finely chopped - 1 cup / 2 medium
Green Chilli, finely chopped - 4 to 5
Salt to taste
Coriander leaves, finely chopped - 2 to 3 tbsp
Oil - 2 tsp
How to make the Potato Bonda
For the Stuffing
Wash and scrub the potatoes well. Slash with a knife and MW for 5 to 6 mins. Soak in water and peel off the skin. Mash well.
Heat a nonstick Kadai with oil, temper with mustard seeds, urad dal seeds, curry leaves, green chilies. Saute for a minute.
Then add the finely chopped onions, saute till it changes colour. Add salt and turmeric powder. Add the mashed potato and mix well.
Finally, add the finely chopped coriander leaves and mix everything well. Divide into equal balls and keep it aside.
For the Outer batter
In a bowl, take the besan, spice powders, cooking soda, ajwain and mix well. Slowly add water to get a thick batter. Whisk well for 5 mins.
How to fry the bondas:
Heat a Kadai with oil.
You can either use your hands to drop the balls into the batter and slide into the oil. Or use spoons to scoop out the balls after coating with the batter. Either way work out, however, with the spoons it's easy to get the job done. Else you keep washing your hands.
Let the bondas cook on all sides. When done, remove using a slotted spatula and drain on a kitchen towel.
Serve with Coconut Chutney
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68