*  Exported from  MasterCook  *
                    Potato Bonda (Urulaikizhangu Bonda)
 Recipe By     : Dakshin by Chandra Padmanabhan
 Serving Size  : 4    Preparation Time :1:15
 Categories    : Indian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Lg            Potatoes
    4                    Green Chiles -- Finely Chopped
                         Piece Of Ginger (1") -- Finely Chopped
    2      Lg            Onions -- Finely Chopped
                         Salt -- To Taste
      1/2  Tsp           Ground Turmeric
    1      Bunch         Coriander Leaves -- Finely Chopped
                         Oil -- For Deep-Frying
                         -----For Tempering-----
    3      Tsp           Ghee
    1      Tsp           Brown Mustard Seeds
    1      Tsp           Black Gram Dal (Washed Urad Dal) -- Picked Over
 & Rinsed
    1                    Red Chile -- Halved
                         A Few Curry Leaves
    2      C             Bengal Gram Flour (Besan, Chickpea Flour)
    2      Tsp           Red Chili Powder
      1/4  Tsp           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.
                    - - - - - - - - - - - - - - - - - - 
 NOTES : For a tangy taste, squeeze lime juice into the potato mixture.
 For variety, put a little green chutney in the center of the potato
 balls. Dip into the batter and fry as usual.