Potato Bonda | Aloo Bonda | Urulaikilangu Bonda 

Potato bonda/Aloo bonda/urulai kilangu bonda is a mouth-watering, traditional south indian tea time snack made with boiled mashed potatoes dipped in besan flour batter and deep fried to golden brown colour.

It is usually served with coconut chutney and is eaten along with a cup of hot tea/ coffee. Check out how to make this delicious potato bonda below.

Ingredients

Potatoes - 3-4 nos big (boiled, peeled and mashed)

Onion -1 big no finely chopped

Green chillies -3 nos finely chopped

Ginger 1 inch piece finely chopped

Coriander leaves and curry leaves few finely chopped

Turmeric powder- 1/2 tsp

Salt to taste

Mustard seeds-1/2 tsp

Bengal gram dhal -1/2 tsp

Oil for deep frying

For batter-

Besan flour  (Kadalai Maavu)- 1 cup

Rice flour -1/4 cup

Red chilly powder -1/4 tsp

Salt to taste 

Asafetida a pinch

Method

👉First chop the potatoes to big cubes boil them, peel and mash well.

👉In a bowl add the potatoes, onions, green chillies, ginger, coriander leaves and curry leaves, salt mix well.

👉Now in a tadka pan heat 1 tsp oil add mustard seeds and bengal gram dal and allow it to crackle, add this tempering to the potato mixture, mix well.

👉Make big lemon sized balls of the potatoes mixture .

👉Heat oil in a kadai for deep frying.

👉In a mixing bowl add besan flour, rice flour, red chilly powder, salt, asafetida and make a batter slightly thicker than bajji batter consistency.

👉Dip the potato balls into the batter making sure that the potatoes are completely covered in batter

👉Remove from the batter and gently slide them into hot oil and cook in medium flame until you get a golden brown colour.

👉Drain the excess oil from the potato bonda using a tissue paper.

👉Serve hot with coconut chutney or tomato sauce.

Preparation time- 30 mins

Yield -8-10 nos