Feb 17, 2012

Urlakazanggu Pattani Bonda / Aaloo Muttar Bonda

One  of the old traditional recipe of south indian snack list.
The measurement is given to make around 25-30 bondas.

Green Peas/ Patchai pattani/ Hara Muttar - 1cup
Aaloo/Potato/Urlakazanggu - 4-5
Onion - 2
Green Chillies - 2
Curry leaves - 2arc
Green coriander
Mustard seeds - 1tbs
Turmeric powder - 1 1/2 tbs (1tbs for mixture & 1/2tbs for batter)
Red chilly powder - 1tbs
Asafatida - 1 pinch
Channa Dhal/Kadala Parupu - 1tbs
Sambhar powder - 1/2tbs
Besan / Kadala Mav/Gram Flour - 21cup
Rice flour/ Arici mav/Chawal atta - 1/2cup
Salt - 1tps for batter and 1 1/2tbs for mixture
Oil - 2cups
Water - 4cups

1. Boil the potaotes. Peel of the skin and mash them well.
2. Meanwhile boil the green peas also and par mash them too.
3. In a pan add 1tbs oil. Heat it and add mustard seeds, curry leaves, asafatida.
4. Splutter them now add the channa dhal.
5. Saute it for few seconds and then add onions, green chilles.
6. Saute them till onion turn transparent.
7. Lower the flame and add the potatoes, green peas.
8. Over them add the dry masalas and salt.
9. Mix them well. Increase the flame and saute them well. Till the mixture becomes non sticky.
10. Add green coriander and mix well.
11. Once they are done transfer to a plate and cool them a bit.
12. Make balls of the sizes you wish to and keep aside.

13. If you feel the mixture is sticky after making 2 -3 balls. Touch water or oil and make the balls.
14. In a bowl add gram flour. rice flour, turmeric powder, salt, water 1cup.
15. Mix them well to make a liquid batter.
16. Make sure that the batter is thick not too wattery so that it can be coated  on to the potato balls.

17. Now gently take a ball dip inside the batter and coat.

18. Meanwhile heat oil on a deep frying pan.
19. Coat one ball each time gently and drop slowly on to the oil.

20. Do the same process each time.
21. Never coat before and keep aside.
22. Handle the balls with care and softly. Do not press them.
23. Fry them till they turn golden brown both sides.

Serve them hot with green chutney or tomato sauce or coconut chutney.

No comments:

Post a Comment