Urulai Bonda

1. 1

   Step 1

   • a.Boil and Mash Potatoes
   • b.Place the potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes until they are fork-tender.
   • c.Drain the water and let the potatoes cool down enough to handle. Peel the skins off.
   • d.In a large bowl, coarsely mash the potatoes with a fork or your hands. Set aside.
2. 2

   Step 2

   • a.Prepare the Potato Filling
   • b.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the mustard seeds and allow them to splutter.
   • c.Add the urad dal and chana dal. Sauté for about a minute until they turn light golden brown.
   • d.Add the grated ginger, chopped green chilies, and curry leaves. Sauté for 30 seconds until fragrant.
   • e.Add the finely chopped onions and cook for 4-5 minutes until they become soft and translucent.
   • f.Stir in 0.5 tsp of turmeric powder and 0.25 tsp of hing.
   • g.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.
   • h.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. 3

   Step 3

   • a.Shape the Filling
   • b.Once the potato mixture is completely cool, divide it into 12 equal portions.
   • c.Roll each portion between your palms to form a smooth, compact ball. Set the potato balls aside on a plate.
4. 4

   Step 4

   • a.Prepare the Batter
   • b.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.
   • c.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. 5

   Step 5

   • a.Fry the Bondas
   • b.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).
   • c.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.
   • d.Carefully dip one potato ball into the batter, ensuring it's fully and evenly coated.
   • e.Gently slide the batter-coated ball into the hot oil. Repeat with 3-4 more balls, but do not overcrowd the pan.
   • f.Fry for 4-5 minutes, turning occasionally, until the bondas are golden brown and crisp on all sides.
   • g.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. 6

   Step 6

   • a.Serve
   • b.Serve the Urulai Bondas hot with your favorite accompaniments like coconut chutney, mint chutney, or tomato ketchup.

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