Urulazhai Kilangu (Potato) Bonda

Ingredients:

2 Large Potato boiled & coarsely mashed

1 Medium sized Onion finely chopped

2 Green Chillies finely chopped

Few bunch of Coriander finely chopped

2 cup Besan flour/Bengal gram flour

4 tbs Rice flour

½ tsp. Chilli powder

½ tsp Cumin seeds

¼ tsp Baking Soda

Pinch of Food colour (optional)

Salt to taste

Oil for deep frying

Preparation:

In a bowl, take the mashed potato, onion, green chillies, coriander, salt and mix it well.

In a bowl, take the besan flour, coriander, chilli powder, cumin seeds, salt, baking soda, food colour, mix altogether, add enough water to make a medium thick batter and keep it aside for 10 minutes.

In a separate deep bottomed pan, take oil and heat it.

 

Now take the potato mixture little by little and make it into small ball sized portions and dip in the batter and drop it in the oil, deep fry until it turns crisp and brown.

Remove the deep fried bonda’s from oil and place it in a paper towel to drain the excess oil.

Serve the Potato bonda with Tomato ketchup.