Crispy, golden fritters with a soft, spiced potato filling. This popular South Indian tea-time snack, also known as Aloo Bonda, is perfect for a rainy day and pairs wonderfully with a hot cup of chai and coconut chutney.
Prep20 min
Cook40 min
Servings4
Serving size: 3 pieces
481cal
13gprotein
59gcarbs
23g
Ingredients
500 g Potatoes (About 3-4 medium potatoes)
1.5 cup Besan (Also known as gram flour)
2 cup Oil (For deep frying)
1 medium Onion (Finely chopped)
0.25 cup Rice Flour (Adds crispiness to the batter)
1 cup Water (Approximately, for making the batter)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
Crispy Urulai Bonda with tangy coconut chutney – a soul-satisfying, perfectly spiced snack!
This chettinad dish is perfect for snack. With 642.8 calories and 15.540000000000001g of protein per serving, it's a high-fiber option for your meal plan.
fat
(Finely chopped)
1 tbsp Lemon Juice (Freshly squeezed)
1 inch Ginger (Freshly grated)
1.25 tsp Salt (Divided for filling and batter)
1 tsp Chana Dal
1 tsp Urad Dal
0.75 tsp Turmeric Powder (Divided for filling and batter)
0.5 tsp Mustard Seeds
0.5 tsp Red Chili Powder (For the batter)
0.375 tsp Hing (Asafoetida, divided for filling and batter)
10 leaves Curry Leaves (Roughly chopped)
0.125 tsp Baking Soda (A small pinch)
Instructions
1
Boil and Mash Potatoes
Place the potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until they are fork-tender.
Drain the water and let the potatoes cool down enough to handle. Peel the skins off.
In a large bowl, coarsely mash the potatoes with a fork or your hands. Set aside.
2
Prepare the Potato Filling
Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
Add the urad dal and chana dal. Sauté for about a minute until they turn light golden brown.
Add the grated ginger, chopped green chilies, and curry leaves. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent.
Stir in 0.5 tsp of turmeric powder and 0.25 tsp of hing.
Add the mashed potatoes and 0.75 tsp of salt. Mix everything thoroughly and cook for another 2-3 minutes, allowing the flavors to meld.
Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Transfer the mixture to a plate and let it cool completely.
3
Shape the Filling
Once the potato mixture is completely cool, divide it into 12 equal portions.
Roll each portion between your palms to form a smooth, compact ball. Set the potato balls aside on a plate.
4
Prepare the Batter
In a mixing bowl, combine the besan, rice flour, red chili powder, the remaining 0.25 tsp turmeric powder, remaining 0.125 tsp hing, remaining 0.5 tsp salt, and the baking soda.
Gradually add about 1 cup of water while whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
5
Fry the Bondas
Heat the 2 cups of oil for deep frying in a kadai or deep pan over medium heat until it reaches about 180°C (350°F).
To check the temperature, drop a tiny bit of batter into the oil. If it sizzles and rises to the top quickly, the oil is ready.
Carefully dip one potato ball into the batter, ensuring it's fully and evenly coated.
Gently slide the batter-coated ball into the hot oil. Repeat with 3-4 more balls, but do not overcrowd the pan.
Fry for 4-5 minutes, turning occasionally, until the bondas are golden brown and crisp on all sides.
Using a slotted spoon, remove the bondas from the oil and place them on a plate lined with paper towels to absorb any excess oil.
6
Serve
Serve the Urulai Bondas hot with your favorite accompaniments like coconut chutney, mint chutney, or tomato ketchup.
161cal
3gprotein
17gcarbs
10gfat
Ingredients
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
