Urulai Bonda

1. 1
   prep · ~7 min

   Mash the potatoes and prepare the filling ingredients.

   1.Mash the boiled potato until mostly smooth with a few small bits for texture.

   2.Chop the onion, green chili, ginger, and coriander leaves.

   3.Keep the curry leaves, mustard seeds, urad dal, and turmeric powder ready near the stove.
2. 2
   temper · ~3 min

   Make the tempering for the potato filling.

   1.Heat 1 tbsp oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add urad dal and cook until lightly golden.

   4.Add curry leaves, green chili, and ginger and cook for 30 seconds.

   TIPKeep the heat medium so the urad dal turns golden without burning.
3. 3
   saute · ~6 min

   Cook the onion and season the potatoes.

   1.Add the onion and sauté until soft and lightly translucent.

   2.Add turmeric powder and half of the salt and mix well.

   3.Add the mashed potato and stir until the seasoning coats it evenly.

   4.Turn off the heat and mix in the coriander leaves.
4. 4
   rest · ~10 min

   Cool the filling and shape the balls.

   Let the potato mixture cool until easy to handle. Divide it into 8 equal portions and roll each one into a smooth ball.

5. 5
   mix · ~4 min

   Make the bonda batter.

   1.In a bowl, combine chickpea flour, rice flour, red chili powder, asafoetida, baking soda, and the remaining salt.

   2.Pour in the water little by little and whisk to a smooth, thick batter.

   3.Mix until the batter coats the back of a spoon without running off too quickly.

   TIPA thick batter helps the coating stay around the potato balls during frying.
6. 6
   fry · ~15 min

   Dip the potato balls and fry the bondas.

   1.Heat the oil for deep frying in a deep kadai over medium heat.

   2.Dip each potato ball in the batter and coat it fully.

   3.Slide a few coated balls into the hot oil without crowding the pan.

   4.Fry until golden and crisp, turning gently for even color.

   5.Remove with a slotted spoon and drain briefly before frying the next batch.

   TIPIf the oil is too hot, the outside browns before the batter cooks through; medium heat gives the best crust.
7. 7
   serve

   Serve the urulai bonda hot.

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