Urulai Kizhangu Bonda with Mint Chutney

Instructions

1. 1

   Boil and Mash Potatoes

   • Place the potatoes in a pressure cooker with enough water and cook for 3-4 whistles, or boil in a pot for 15-20 minutes until fork-tender.
   • Drain the water, allow the potatoes to cool slightly, then peel the skin.
   • Mash the potatoes coarsely using a fork or masher. Avoid making a smooth paste; some texture is desirable. Set aside.
2. 2

   Prepare the Potato Filling (Masala)

   • Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
   • Add the urad dal and sauté for about 30 seconds until it turns light golden.
   • Add the chopped onion, green chilies, grated ginger, and curry leaves. Sauté for 3-4 minutes until the onions are soft and translucent.
   • Stir in the turmeric powder and hing (asafoetida).
   • Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, stirring gently.
   • Turn off the heat. Garnish with chopped coriander leaves and stir in the lemon juice. Transfer the mixture to a plate and allow it to cool completely.
3. 3

   Shape the Filling

   • Once the potato mixture is cool to the touch, divide it into 12 equal portions.
   • Roll each portion between your palms to form smooth, round balls about the size of a lime.
4. 4

   Prepare the Batter

   • In a mixing bowl, whisk together the besan (gram flour), rice flour, red chili powder, baking soda, and 0.75 tsp of salt.
   • Gradually add water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
5. 5

   Fry the Bondas

   • Heat oil for deep frying in a kadai or deep pan over medium heat (around 175°C / 350°F). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
   • Carefully dip one potato ball into the batter, ensuring it is fully and evenly coated.
   • Gently slide the batter-coated ball into the hot oil. Repeat to add 3-4 bondas to the pan, being careful not to overcrowd it.
   • Fry for 3-4 minutes, turning them occasionally, until they are an even golden brown and crispy.
   • Use a slotted spoon to remove the bondas from the oil and place them on a plate lined with paper towels to drain excess oil.
6. 6

   Serve

   • Serve the Urulai Kizhangu Bondas hot with coconut chutney, mint-coriander chutney, or tomato ketchup.