Urulai Kizhangu Bonda
Crispy, golden fritters with a savory, spiced potato filling. This classic South Indian tea-time snack is fluffy on the inside, crunchy on the outside, and perfect with a hot cup of chai or coffee.
For 4 servings
Boil and Mash Potatoes
- Place the potatoes in a pressure cooker with enough water and cook for 3-4 whistles, or boil in a pot for 15-20 minutes until fork-tender.
- Drain the water, allow the potatoes to cool slightly, then peel the skin.
- Mash the potatoes coarsely using a fork or masher. Avoid making a smooth paste; some texture is desirable. Set aside.
Prepare the Potato Filling (Masala)
- Heat 2 tbsp of oil in a pan over medium heat. Add mustard seeds and let them splutter.
- Add the urad dal and sauté for about 30 seconds until it turns light golden.
- Add the chopped onion, green chilies, grated ginger, and curry leaves. Sauté for 3-4 minutes until the onions are soft and translucent.
- Stir in the turmeric powder and hing (asafoetida).
- Add the mashed potatoes and 1 tsp of salt. Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, stirring gently.
- Turn off the heat. Garnish with chopped coriander leaves and stir in the lemon juice. Transfer the mixture to a plate and allow it to cool completely.
Shape the Filling
- Once the potato mixture is cool to the touch, divide it into 12 equal portions.
- Roll each portion between your palms to form smooth, round balls about the size of a lime.
Prepare the Batter
- In a mixing bowl, whisk together the besan (gram flour), rice flour, red chili powder, baking soda, and 0.75 tsp of salt.
- Gradually add water, whisking continuously to form a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
Fry the Bondas
- Heat oil for deep frying in a kadai or deep pan over medium heat (around 175°C / 350°F). To test, drop a tiny bit of batter into the oil; it should sizzle and rise to the surface immediately.
- Carefully dip one potato ball into the batter, ensuring it is fully and evenly coated.
- Gently slide the batter-coated ball into the hot oil. Repeat to add 3-4 bondas to the pan, being careful not to overcrowd it.
- Fry for 3-4 minutes, turning them occasionally, until they are an even golden brown and crispy.
- Use a slotted spoon to remove the bondas from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- Serve the Urulai Kizhangu Bondas hot with coconut chutney, mint-coriander chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the potato filling is completely cool before shaping and dipping. A warm filling can cause the bondas to break apart in the oil.
- 2The batter consistency is key. If too thin, it won't coat the potato balls. If too thick, the outer layer will be doughy. Adjust with a little water or besan as needed.
- 3Adding rice flour is crucial for achieving a crispy outer shell that stays crisp longer.
- 4Fry on a consistent medium heat. Oil that is too hot will brown the outside before the inside cooks, while oil that isn't hot enough will result in greasy bondas.
- 5Mash the potatoes while they are still warm for a fluffier texture, but let the final masala cool down before shaping.
Adapt it for your goals.
Add Vegetables
Incorporate 1/4 cup of finely chopped carrots, green peas, or sweet corn into the potato filling for added texture and nutrition.
Add PaneerAdd Paneer
Mix 1/2 cup of crumbled paneer (Indian cottage cheese) into the potato masala for a richer, protein-packed version.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/2 teaspoon of garam masala to the filling for an extra kick of spice.
Mysore Bonda StyleMysore Bonda Style
Add 1/4 cup of finely chopped coconut pieces and a few more curry leaves to the filling for a flavor profile similar to Mysore Bonda.
Why this is on our healthy list.
Provides Energy
The potatoes in the filling are a rich source of complex carbohydrates, which provide sustained energy to the body.
Source of Plant-Based Protein
The batter is made from Besan (gram flour), which is a good source of plant-based protein, essential for muscle repair and growth.
Rich in Potassium
Potatoes are high in potassium, an important mineral that helps regulate blood pressure and fluid balance in the body.
Aids Digestion
Spices used in the filling, such as ginger and hing (asafoetida), are traditionally known to aid digestion and prevent bloating.
Frequently asked questions
Urulai Kizhangu Bonda is a deep-fried snack, so it is high in calories and fat and should be enjoyed in moderation. However, the filling contains potatoes, which provide potassium and Vitamin C, and the besan batter offers some plant-based protein and fiber.