Tuesday, January 15, 2008

Potato Bonda


For masala:
Potato - 6nos
Onion - 2nos
Green chilli - 2nos
Ginger - little
Carrot - 1
Peas - 1/4cup
Curry leaves - little
Corriander leaves - little
Oil - 4tsp
Mustard - 1tsp
Urad dhal split - 2tsp
Channa dhal - 2tsp
Hing - little
Turmeric powder - 1/2tsp
cashewnuts - 6nos
Salt - to taste
Oil - for frying
Lemon juice (optional) - 1tsp

For Batter

Besan flour - 1cup
Rice flour - 2tsp
Salt - little
Chilli powder - little
Sodabicarb (optional) - a pinch

1. Boil, peal and mash potatoes. Cook carrot and peas. Cut onions, green chilli, ginger into small pieces. Split the cashews into half.
2. In a heated kadai, add 4tsp of oil, once hot add hing, mustard, urad dhal, channa dhal, split cashews, green chilli, ginger, curry leaves, turmeric powder and saute.
3. Then add mashed potatoes, cooked carrots and peas. Add salt and mix thoroughly. Once it leaves the sides add the corriander leaves and lemon juice if you like and switch off. Allow it cool and shape it into small lemon size balls.
4.In a basin add the besan flour, rice flour, salt, chilli powder, sodabicarb and add little water to make it into a batter (it can be of iddli batter consistency).
5. In a heated kadai, add enough oil for deep frying. Once the oil is hot, take a potato ball and dip it into the batter and drop it into the oil. Turn the sides and once it is golden brown remove and drain the oil in a kitchen towel before serving hot with coconut chutney.

1 comment:

dhanam said...