Potato bonda (Urullai kizhangu bonda) - Preparation time 20 mins
Mom used to prepare this snack occasionally but when consumed hot along with coconut chutney (will be yummy even when consumed without chutney). This is dish is my first dish for my sister-in-law and her (now our) grandfather when they came to see me before marriage. I don't know whether she remembers it :-(.
We make this interesting by adding grated carrot and peas.
Ingredients:-
Potato - 3 medium size
Green chili - 1 (finely chopped)
Red chili powder - 2 tsp
Carrot - 1 (grated)
Coriander leaf - 1 tsp
Peas / Soaked channa dhal and boiled - 1 tbsp
Salt - as required
Bengal gram flour - 1/2 cup
Rice flour - 2 tbsp
Asafoetida - 1 pinch
Water
Preparation method :-
In a bowl mash the boiled potato and mix chopped green chili, salt to taste, 1/4 tsp chili powder, grated carrot, coriander leaf, boiled channa dhal (or) fresh peas.
Make the above potato mixture into small balls.
In another bowl mix bengal gram flour, rice flour, remaining chili powder, asafoetida and little water. The consistency of the batter should be slightly thick so that it can evenly coat the potato balls.
Heat oil in a kadai. Dip the potato ball in the mixed batter, coat evenly and drop carefully into the hot oil.
Cook the bonda in medium flame and remove from oil when the coating is slightly brown.
Transfer to the tissue paper to remove excess oil (if the oil is heated correctly and bonda is cooked in medium flame the bonda won't absorb oil).
Serve this hot to your family and friends with coconut chutney.
Mom used to prepare this snack occasionally but when consumed hot along with coconut chutney (will be yummy even when consumed without chutney). This is dish is my first dish for my sister-in-law and her (now our) grandfather when they came to see me before marriage. I don't know whether she remembers it :-(.
We make this interesting by adding grated carrot and peas.
Ingredients:-
Potato - 3 medium size
Green chili - 1 (finely chopped)
Red chili powder - 2 tsp
Carrot - 1 (grated)
Coriander leaf - 1 tsp
Peas / Soaked channa dhal and boiled - 1 tbsp
Salt - as required
Bengal gram flour - 1/2 cup
Rice flour - 2 tbsp
Asafoetida - 1 pinch
Water
Preparation method :-
In a bowl mash the boiled potato and mix chopped green chili, salt to taste, 1/4 tsp chili powder, grated carrot, coriander leaf, boiled channa dhal (or) fresh peas.
Make the above potato mixture into small balls.
In another bowl mix bengal gram flour, rice flour, remaining chili powder, asafoetida and little water. The consistency of the batter should be slightly thick so that it can evenly coat the potato balls.
Heat oil in a kadai. Dip the potato ball in the mixed batter, coat evenly and drop carefully into the hot oil.
Cook the bonda in medium flame and remove from oil when the coating is slightly brown.
Transfer to the tissue paper to remove excess oil (if the oil is heated correctly and bonda is cooked in medium flame the bonda won't absorb oil).
Serve this hot to your family and friends with coconut chutney.
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