Urulai Kizhangu Bonda/No Deep Fried Potato Bonda

Chilled weather means deep fried snacks for us. Paris weather is playing around between chilled weather, sudden rain and mild sunny days obviously everyone at home needs some hot,crispy evening snacks to keep them comfort. I prepared this potato bondas few days back with kuzhi paniyaram pan or aebleskiver pan which hardly need a half teaspoon of oil to get ready. This no deep fried potato bonda is definitely a guilt free snacks to enjoy simply with a cup of coffee or tea,trust me they will get vanished quickly one you remove them from the paniyaram pan.

Since this bonda is not deep fried,you can have two more bondas without any hesitation, if you dont like this method, sure you can prepare them by deepfrying. Enjoy this fantastic no deep fried bondas for your evening snacks.Today is the 2nd tuesday of the month, i belong to a group of friends  who shares authentic dishes from Tamilnadu and the name of the event is Tamizhar Samayal Tuesday, please do check the announcement if you want to be a part of it.

                      

For Potato Masala:

2nos Potatoes (cooked & mashed)

1no Onion(big & chopped)

2nos Green chillies (chopped)

1/4tsp Turmeric powder

Few curry leaves

Salt

Oil

1/2tsp Cumin seeds

Heat enough oil,let crack the cumin seeds, add immediately the chopped onions,chopped green chillies, curry leaves, sauté until they turns transculent.

Add the turmeric powder, salt, saute everything for few minutes.

Finally add the smashed cooked potatoes, cook everything in simmer,put off the stove and let them get cool completely.

For Bonda:

1/2cup Gram flour

1/4cup Corn flour

1/4cup Rice flour

1/2tsp Fennel seed powder

1tsp Red chilly powder

Salt

Oil

Mix the gram flour, corn flour, rice flour, fennel seed powder, red chilly powder, salt and add enough water and turns as thick batter.

Heat few drops of oil in paniyaram pan or aebleskiver pan.

Make small balls from the already prepared potato masala.

Drop it into the bonda batter, gently drop it into the hot paniyaram pan.

Drizzle few drops of oil, flip it and cook on both sides.

Serve hot with chutneys or enjoy with a cup of tea or coffee.