Bonda | How to make Aloo Bonda | Urulai Kilangu Bonda

We are into our Day 4 of Cooking Carnival, September Mega BM, where each of us is either cooking one ingredient or Category for entire month or 5 ingredients / 5 Category this month. I decided to club both the clauses by picking up one ingredient and doing 5 different categories through this month. What's fun if it is easy right!

Yes, I had pretty hard time deciding first on the category than on the dishes. I wanted to pick across countries and I ended up with dishes that may not be liked at home. Meaning give potato hubby dear is happy, however not with loads of cheese or white sauce etc. So as much as possible I have enjoyed I have a variety. I have also ended up cooking some Indian dishes that seem to be missing from my collection.

Before starting, let me reveal what the subtheme for this week is going to be. It is going to be Tea Time Snacks or Starters served in a party!

So coming back to the dishes that are missing, I suddenly realized that I don't have the most popular and common evening snack!
Yes, I am talking about today's Bonda. It is one of the most commonly dished out snack, quickest and tastiest too. Referred just as Bondas in Tamil Nadu, it is a quintessential snack. The deep fried the best version!

I have made a sort of bonda when I made Vada pav. But that's not the real stuff. The typical bonda needs to have onions, curry leaves and green chilies to boot. This used to be appearing on our table so very often growing up. And then we go to our club parties, it used to feature there as well. So much so that I never used to eat it then. 

As I had said before, I wasn't a big potato lover, only liked chips or fries. So anything appearing this way as boiled was never consumed. When I made the list, I suddenly remembered the Bonda and wanted to make it without fail. These bondas are so sinful and delicious when paired with Coconut Chutney. That's exactly what I did. Everybody loved it at home and for the first time, even Peddu tried and enjoyed so much.

I know I have said this before, just to repeat to clarify on the terminology. Bonda is either stuffed with Potato or a snack where the batter is dropped as balls and deep fried. Bajji is a fritter where the vegetable is dipped in batter and deep fried. Pakoda is anything that also has vegetable/Meat and mixed with flour and deep fried. Pakoda to our understanding doesn't normally have a shape.

So here's the most sinful snack to be served for tea, the Bonda!





Urulai Kilangu Bonda 

Ingredients Needed:

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





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