Urulaikilangu Bonda | Aloo Bonda | Potato Bonda Using Dosa Batter

Looking for a perfect tea time snack? Then I suggest you bondas, but what if you don't have besan flour? there is nothing to be worried of, try the same with dosa batter. It tastes excellent and the masala is spicy and perfect enough to accompany your sweet tea. Potato bonda is a famous South Indian snack and is also found in north India as Batata vada, in which a stuffing made of potatoes are rolled into balls, then dipped in flour batter then deep fried. There are different types of bondas and there are various versions of making the masala of bondas and the only flour used in making bondas is the besan flour, but here I have discussed about how to use dosa batter for making bondas. It eases your work and also its handy. The potato masala that I have used here is very easy to make and needs just common ingredients from your kitchen pantry. It comes out so good and you will definitely get praises from your family members and loved ones. Keep your diet or calorie calculations apart and enjoy this with a strong cup of hot coffee or tea. Now lets get to know whats needed and how to make these bondas. 

INGREDIENTS

Serves 10 bondas 
Total Preparation Time - 30 to 40 minutes

1. Potatoes - 2 (big ones, mine weighed 300 grams) 
2. Dosa batter - 2 ladle-fulls (or) 1/2 cup 
3. Big onions - 1 (or) Shallots - 5 
4. Green chilly - 1 
5. Ginger - 1/4 inch piece (crushed) 
6. Garlic pods - 2 (crushed) 
7. Coriander leaves - A handful 
8. Curry leaves - Few 
9. Cinnamon stick - 1 small piece (1/4 inch long) 
10. Red chilli powder - 1 spoon (reduce if you don't want it spicy)
11. Cumin powder - 1/4 spoon  
12. Turmeric powder - 1/4 spoon 
13. Salt - As per taste 
14. Oil - For deep frying (Sunflower oil preferred) 

PREPARATION METHOD 

• Wash potatoes well in water. Place inside a pressure cooker and pour water until it gets immersed well, then add some salt. Close the cooker with its lid and place the whistle or regulator. Pressure cook on medium flame for 10 minutes. Then remove from flame, set aside and wait until the pressure drops. 
• Meanwhile do the other preparations. Peel and chop onions, chop green chillies and coriander leaves and set aside. 
• Now take the cooked potatoes and peel its skin. Then mash it well and set aside. 

• Now place a pan/wok on flame, add 3 spoons of oil, after it heats up add the crushed ginger and crushed garlic pods (or 1/2 spoon ginger-garlic paste), cinnamon stick, curry leaves, chopped green chillies and saute well. 
• Now add the chopped onions and saute until it turns translucent. 
• Then add all the dry powders; red chilli powder, cumin powder, turmeric powder, salt and saute well on low flame. 
• When the raw smell leaves add the mashed potatoes and stir well until the masala blends with the potatoes well. 
• Add chopped coriander leaves and stir well for another 2 minutes. Remove from flame and set aside. After it cools slightly, mix the potato mixture well and mash evenly with your fingers until it becomes an even and single mass. (Check for salt now and add if needed) 
• Then make smooth medium sized balls out of this mixture and set aside. 

• Now place a frying pan on flame and pour oil into it for deep frying (or shallow frying) the bondas. Set the flame on low mode and wait until the oil gets hot (not smoky hot). 
• Meanwhile take a bowl pour dosa batter into it, if the dosa batter is too watery add a spoon of maida into it and mix well. 
• Then dip the balls in the dosa batter and roll the ball gently in batter to coat it evenly. Hold it and shake gently to drop off excess batter. Then slide the balls gently into hot oil and fry on medium flame until the bondas turns slightly golden. Do the same with the rest of the balls. 
• Remove from flame and place on a tissue paper to absorb excess oil. 

• Serve with chutney or sauce!!

TIP 1: Add a spoon of maida to the dosa batter to make it thick, in case its watery. 

TIP 2: You can add a spoon of crushed cumin seeds while making the bondas, this adds flavor and also prevents flatulence or bloating. 

TIP 3: If you want more flavors add 1 tsp of garam masala to the masala. 

TIP 4: If you are going to shallow fry the bondas, take care to turn the bondas gently so that it does not break or the coating does not come off. 

TIP 5: You can also steam or boil the potatoes instead of pressure cooking them, but it will consume more time. 

TIP 6: The bondas will be crispy immediately after frying but will turn soggy later, but it will still taste good. 

TIP 7: I have made the masala very spicy, you can reduce the spice level according to your wish. 

TIP 8: Never add even a drop of water while making the potato masala. If you add water you will not be able to make balls out of it. 

Delicious and superb tea time snack is now ready!! Serve with your favorite chutney or sauce!! Makes a great combo with Coconut chutney!!

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