Title: Potato bonda (urulaikizhangu bonda)
 Categories: Indian
      Yield: 4 Servings
 
 
        4 Lg Potatoes
        4    Green Chiles -- Finely
  :          Chopped
  :          Piece Of Ginger (1") --
  :          Finely Chopped
        2 Lg Onions -- Finely Chopped
  :          Salt -- To Taste
      1/2 ts Ground Turmeric
        1 bn Coriander Leaves -- Finely
  :          Chopped
  :          Oil -- For Deep-Frying
  :          For Tempering-----
        3 ts Ghee
        1 ts Brown Mustard Seeds
        1 ts Black Gram Dal (Washed Urad
  :          Dal) -- Picked Over
  :          and Rinsed
        1    Red Chile -- Halved
  :          Few Curry Leaves
  :          Batter-----
        2 c  Bengal Gram Flour (Besan,
  :          Chickpea Flour)
        2 ts Red Chili Powder
      1/4 ts Asafoetida Powder
  :          Salt -- To Taste
  :          Water -- As Required
  
  Boil the potatoes in the jackets. Peel, mash and set aside.
  
  TEMPERING: Heat 3 teaspoons ghee in a heavy saucepan. Add the mustard
  seeds, black gram dal, halved red chili, and a few curry leaves.
  
  When the mustard seeds splutter, add the green chilies, ginger and
  onions. Saute for 2-3 minutes.
  
  Add the mashed potatoes, salt to taste, ground turmeric, and chopped
  coriander leaves. Cook for 2-3 minutes until thoroughly blended.
  Remove from heat and cool.
  
  Shape the potato mixture into lemon-sized balls. Set aside.
  
  TO MAKE BATTER: In a large mixing bowl, combine the Bengal gram
  flour, red chili powder, asafoetida powder, and salt to taste. Add
  enough water to make a smooth batter of dropping consistency.
  
  Heat oil for deep-frying. Dip each potato ball into the batter and fry
  until golden brown in color.
  
  Serve hot with chutney.