Potato Bonda, South Indian Style | Urulai kizhangu Bonda | Aloo Bonda

Potato Bonda/ Aloo Bonda is a popular South Indian tea time snack recipe. It is prepared with boiled potato mixed with the spice mixture and dipped in chickpea batter, deep-fried in hot oil and served with coconut chutney and hot tea. There are many versions of making this potato bonda. Here I'm going to share South Indian style spicy version of Potato Bonda.

Here's is the recipe. Scroll down for the Step by Step Pictures and Video Recipe




Preparation time: 30 minutes
Cooking Time: 15 minutes
Makes 30 to 35 Bondas
Category : Tea Time Snack / Appetizer
Cuisine: South Indian

Ingredients:

• 4 large Potatoes
• 2 Onions, finely chopped
• 5 Green chillies, finely chopped
• 1 tbsp of finely chopped Ginger
• Few Curry leaves, chopped
• Few Coriander leaves, chopped
• 1 tsp Mustard seeds
• 1 tbsp Split Chickpeas / Channa Dal
• Salt to taste
• 2 tbsp of Oil
• Oil for deep frying

For the Batter

• ¹⁄₄ kg Chickpea Flour/ Besan Flour / Kadalai Mavu
• 1 tsp Red Chilly powder
• ¹⁄₄ tsp Asafoetida
• a pinch of Baking Soda or Cooking Soda
• Salt to taste

Preparation

• Wash the potatoes and cut into half. Pressure cook the potatoes till soft for 2 to 3 whistles.

• Peel the skin and mash the potatoes and keep aside to cool.

Method:

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter.

• Then add the split chickpeas and roast for few seconds.

• Next, add the onions and green chillies, Saute.

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls/rounds of it and keep aside.

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Serve it with Coconut chutney and Hot tea.

Step By Step Instructions of  How to make Potato Bonda / Aloo Bonda / Urulaikilagu Bonda

• In a heavy kadai/ wok, heat 2 tbsp of oil. When hot add mustard seeds and allow it to splutter. Then add the split chickpeas and roast for few seconds.

• Next add the onions and green chillies, Saute. 

• Add ginger pieces, curry leaves and coriander leaves and saute till onions turn into pink. (Don't fry till golden brown in colour)

• Bring the flame to low, add the mashed potatoes, salt, turmeric powder and mix well all the ingredients. Once done, remove from the flame and keep aside to cool.

• Grease a large plate with little oil to place the potato balls, so that potato balls don't stick.

• Once the potato filling is cool enough to handle, take portions of the potato mixture and make small balls / rounds of it and keep aside. 

• In a large bowl, place chickpea flour, chilly powder, salt, asafoetida powder. Add enough water and mix the ingredients thoroughly so that a thick yet pourable batter is prepared.

• Meanwhile, heat oil in a large frying pan over medium flame. Once the oil is hot, dip the potato balls in the batter and carefully place them one by one in the hot oil and deep fry the bondas till golden brown in colour.

• Once done remove and drain the excess oil. Repeat with the remaining mixture.

•  Serve it with Coconut chutney and Hot tea.