Potato Bonda | Urulai Kizhangu Bonda |Nithya's Nalabagam

South Indian Aloo bonda is my all time favourite evening snacks. My grandma used to prepare this bonda whenever we go to her house for summer vacation. With lot of people in home, she used to make in large batches. Potato is one of the vegetable available all around the world and also favourite to many people. Potato is known as Aloo in Hindi, Urulai Kizhangu in tamil. Serve this spicy potato bonda with coconut chutney. Please check below for step by step instructions and pictures for preparing South Indian potato bonda recipe.

Preparation Time: 10 mins

Cook Time : 35 mins

Ready in : 45 mins
Yields : 16 Medium size bonda

Ingredients:
Table 1:

Boiled Potatoes	4
Onions chopped	1/2 Cup
Ginger Finely chopped	1.5 tbsp
Turmeric Powder	1/4 tsp
Coriander Powder	1 tsp
Chilli Powder	1 tsp
Oil	2 tsp
Mustard	1/4 tsp
Cumin seeds	1/2 tsp
Curry leaves	3
Urad dal	1 tsp
Channa dal	1 tsp
Salt
Green chillies finely chopped	1
Coriander Leaves finely chopped	2 stalk

Table 2:

Besan Flour / Gram Flour	1/2 Cup
Rice Flour	2 tbsp
Asafoedita	1/4 tsp
Turmeric Powder	1/4 tsp
Chilli powder	2 tsp
Salt

Instructions :

Wash Potatoes. Cut into 4 pieces and boil till they become soft and tender. Allow it to cool and peel the skin.Mash the potatoes and add turmeric powder, coriander powder, chilli powder, salt and coriander leaves.

Heat oil in the pan and add mustard, cumin seeds, Urad dal and channa dal. Fry till channa dal turns golden colour. Add curry leaves,green chillies and ginger. Fry till raw smell goes off.

Add chopped onion and fry till onion turn translucent.Add smashed potatoes and fry it in a low flame for 3 -5 minutes. Now potato masala is ready.

Transfer it to a bowl. Allow it to cool and make balls of small marble size.

Whisk all the ingredients from table 2 by adding enough water and prepare a thick smooth batter.Set the batter aside for about 10 minutes.

Heat enough oil to deep fry. Dip and coat the potato balls with the batter. Drop these balls in oil and turn it with slotted spoon 2 to 3 times. deep fry till it turns golden brown. Remove using slotted spoon Drain the excess oil by placing it in a paper towel.