Potato bonda (Urulaikizhangu bonda) from Dakshin: Vegetarian Cuisine from South India (page 102) by Chandra Padmanabhan

  • fresh coriander
  • curry leaves
  • Show all ingredients...
  • Serves : 10-15 bonda

  • EYB Comments

    See recipe for variations.

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Notes about this recipe

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  • jenburkholder on January 01, 2022

    Delicious. As with most chickpea-flour snacks, they don’t really stay crisp after frying, but that doesn’t prevent them from being delicious. We omitted the chile powder from the batter, as the filling was spicy enough to our tastes, and added a pinch of turmeric for color. Also, there’s too much batter - a bit over a cup of chickpea flour is adequate. Served with tamarind-date chutney and cilantro chutney (both from Andrea Nguyen’s Asian Dumplings).

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