Aloo/Potato/Uralai kizhangu Bonda

This recipe is more of a South Indian style. Leftover potato
podimas transformed to aloo bonda. My dad makes wonderful podimas, one of his specialties. When Amma is away on travel(she goes for purchasing for the shop we had back in kalpakkam), Appa makes karakozhambu and potato podimas for us. Sometimes Amma and Appa both go and my sister will take over. Those days where so fun-filled, she gets something for us while she is back, it could either be a snack or some unique things she finds while shopping. Getting things from Chennai only was a special deal. Today I have used the same podimas recipe by adding some amchur powder for the tangy taste needed for the bonda. For a North Indian style, the spices vary a little. I will post that one too later.

Preparation Time: 30 mins |Cooking Time: 20 mins |Serves: 4

Ingredients:

Potatoes - 4 nos

Onions - 1 big finely chopped
Garlic -  4 pods finely chopped

Green chili - 4 to5 finely chopped

Ginger - 1/2 inch finely chopped

Turmeric - 1/4 tsp
Amchur powder - 1/2 tsp

Salt to taste

Oil

For Tempering:

Mustard - 1 tbsp

Urad - 1 tbsp

Channa dal - 1 tbsp

For Batter:

Besan - 1 cup
Turmeric powder - 1/4 tsp

Chili powder - 1/4 tsp or to taste

Hing - a sprinkle
Baking soda - 1/4 tsp

Salt to taste

Method:

• Boil the potatoes, remove skin, mash and keep.

• In a wide pan, add some oil and temper with the above-mentioned ingredients.

• Add onions, green chili, garlic, ginger and saute.

• Add turmeric powder and salt.

• Add the potatoes, amchur powder.

• Mix well and let it cool.

• Now for the batter, mix besan, salt, turmeric, chili powder, thing, baking soda. Mix with water to a little thicker than what we prepare for bajji.

• Make balls of the potatoes and throw them in the besan mix

• Gently cover them with the batter.

• Fry in oil.

• Strain them on a paper towel.

• Serve with chutney or ketchup...