Urla Kazhangu Bonda

Name: Urla Kazhangu Bonda
Prep time: 45 min
Cook time: 8 min
Total time: 53 min
Yield: Yield: 8
Cuisine: Indian
Ingredients: A pinch Soda bi-carb; 200 g/1⅓ cups Gramflour; 600 g/4 cups Potatoes; 50 g/¼ cup Ghee; 3 g/¾ tsp Mustard seeds; 15 g/1 Tbs Urad dal; 15 g/1 Tbs Channa dal; 50 g/⅓ cup Onions; 3 g/½ tsp Turmeric; Salt; 100 g/½ cup Green Peas; 8 Green Chillies; 20 g/2 Tbs Ginger; 10 Curry Leaves; 20 g/⅓ cup Coriander; 45 ml/3 Tbs Lemon juice; 8 Cashewnuts; Groundnut Oil to deep fry

Preparation info

Yield:
8

Difficulty
Easy
Ready in
55 min

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

Spicy potato—balls, dipped in a gramflour batter and deep fried—a perfect snack.

Ingredients

600 g/4 cups Potatoes
50 g/¼ cup

Asia
India
Snack
Vegetarian
Gluten-free

Method

Preparation

THE POTATOES: Boil, cool, peel and mash.

THE LENTILS: Pick, wash in running water and pat dry.

THE VEGETABLES: Peel, wash and finely chop onions. Boil peas until cooked, drain. Remove stems, wash, slit, deseed and finely chop green chillies. Scrape, wash and finely chop ginger. Wash curry leaves. Clean, wash and chop coriander.</