This teatime snack is one among the palagarams (snacks) made freshly on the day of Deepavali to be kept for pooja along with the clothes and crackers in most of the families in Tirunelveli region.Other items like Laddu, Mixture, MysorepaK are prepared one or two days earlier and tasted of course.
So on the day of Deepavali we get up at 4 A.M. and prepare Ulundu Vadai, Paruppu Vadai, Bajji, Bonda and Susiyam.Now with lots of awareness about health, even if we skip one or two items made on the day of Deepavali, my mother in her eighties is not ready for a compromise
Our children with their mouths watering would have to wait patiently at least till 7 A.M. for tasting them after the pooja.There hardly seemed to be any change in their attitude when they were here for Deepavali last year after a long time.Coconut chutney is the best combination for the Bondas.
Ingredients :
Medium sized potatoes 3
Besan flour 1 cup
Rice Flour 1 tbsp.
Big onion 1
Chilly powder 1 tsp
Oil
Salt, turmeric powder, cooking soda
To temper :
Mustard, Urad Dhal, curry leaves.
Method :
1.Pressure cook the potatoes, peal them and mash them.
2.Heat little oil in a tawa, add mustard, urad dhal and curry leaves.
3.Once the mustard cracks, add the finely sliced onion ,salt and saute well.
4.Transfer the onion ,1/2 tsp. chilly powder, turmeric powder to the mashed potatoes.Mix well like a dough.
5.Make the mashed potato, onion mixture into small balls.From 3 medium sized potatoes,10 to 12 Bondas of medium size can be made.
6.Mix besan flour, rice flour, turmeric powder, salt, 1/2 tsp. of chilly powder, little cooking soda with water and prepare a batter of iddli consistency.
7.Dip the potato balls in the besan flour and deep fry in hot oil.
Notes :
So on the day of Deepavali we get up at 4 A.M. and prepare Ulundu Vadai, Paruppu Vadai, Bajji, Bonda and Susiyam.Now with lots of awareness about health, even if we skip one or two items made on the day of Deepavali, my mother in her eighties is not ready for a compromise
Our children with their mouths watering would have to wait patiently at least till 7 A.M. for tasting them after the pooja.There hardly seemed to be any change in their attitude when they were here for Deepavali last year after a long time.Coconut chutney is the best combination for the Bondas.
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| Potato Bondas |
Ingredients :
Medium sized potatoes 3
Besan flour 1 cup
Rice Flour 1 tbsp.
Big onion 1
Chilly powder 1 tsp
Oil
Salt, turmeric powder, cooking soda
To temper :
Mustard, Urad Dhal, curry leaves.
Method :
1.Pressure cook the potatoes, peal them and mash them.
2.Heat little oil in a tawa, add mustard, urad dhal and curry leaves.
3.Once the mustard cracks, add the finely sliced onion ,salt and saute well.
4.Transfer the onion ,1/2 tsp. chilly powder, turmeric powder to the mashed potatoes.Mix well like a dough.
5.Make the mashed potato, onion mixture into small balls.From 3 medium sized potatoes,10 to 12 Bondas of medium size can be made.
6.Mix besan flour, rice flour, turmeric powder, salt, 1/2 tsp. of chilly powder, little cooking soda with water and prepare a batter of iddli consistency.
7.Dip the potato balls in the besan flour and deep fry in hot oil.
Notes :
- It it is very important that the besan batter must be of the correct consistency.If the batter is watery,it does not stick well to the potato balls. A very thick batter makes the outer coating thick and subsequently little hard Bondas.
- Two green chillies can be added instead of chilly powder for the potato filling.
- If rice flour is out of stock, 2 tbsp. of iddli or dosa batter can be added to the besan to get crisp Bondas.
- Adding two tsp. of hot oil to the batter can make the Bondas very crisp.
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