Kizhangu Bonda
Also known as Potato Ponda, Urulaikilangu Ponda, Kilangu Ponda · Veg · Snacks & Starters
Good for: Party, Rainy Day
Cook along
6 steps, each one filmed
A short video for every step, so your hands never have to leave the pan.
Kizhangu bonda: balls of tempered potato masala dipped in besan and rice flour batter, deep-fried. A mild Tamil Nadu snack for 6, 50 minutes, with video.
Ingredients
16 itemsWater1.5 cup
Potato, Boiled4
Sunflower Oil2 tbsp
Cumin1 tsp
Curry leaves1 sprigs
Green Chilli, Finely Chopped2
Ginger Garlic Paste2 tsp
Salt3.5 tsp
Mustard Seeds1 tsp
Onion, Slices3
Red Chilli Powder2 tsp
Turmeric Powder¼ tsp
Garam Masala Powder1 tsp
Besan Flour1.5 cup
Rice Flour½ cup
Nutrition
One serving, and the whole batch of 6. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per serving | All 6 |
|---|---|---|
| Energy | 286kcal | 1716kcal |
| Protein | 8.6g | 52g |
| Carbohydrate | 40g | 239g |
| Fat | 10g | 61g |
| Fibre | 5.9g | 35g |
| Sugar | 5.7g | 34g |
Cookd masalas for potato
Method
- 1
Boil and mash the potatoes while it is still hot
Potato
- 2
Heat a kadai, add oil. Add mustard, cumin, curry leaves and let it crackle. Add onion and green chilli. Saute till the onion turns translucent.
Sunflower OilCuminCurry leavesGreen ChilliMustard SeedsOnion
- 3
Add ginger garlic paste and saute for a few seconds. Add the masala powders and extra oil if necessary and mix till combined and the raw aroma is gone.
Ginger Garlic PasteRed Chilli PowderTurmeric PowderGaram Masala Powder
- 4
Add the mashed potato and mix well till it combines with the rest of the mixture. Let it be a thick mixture. Season the mixture, add coriander leaves and mix till combined. Take it off the flame and let it cool down.
Salt
- 5
Make a thick batter with the required ingredients and mix till there are no lumps and the batter is smooth.
WaterSaltBesan FlourRice FlourRed Chilli Powder
- 6
Heat oil in a kadai. Oil your palm, take a bit of the potato mixture, shape it round. Dip the shaped potato ball into the batter, coat it well and drain off the excess batter. Deep fry them in hot oil on a medium flame till golden and crispy. Serve it hot with any chutney or dip of your choice.
Sunflower Oil
Before you start
- How long does Kizhangu Bonda take?
- 50 minutes from start to finish. That is 15 minutes of preparation and 35 minutes of cooking.
- How many people does Kizhangu Bonda serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Kizhangu Bonda vegetarian?
- Yes. No meat, no fish and no egg.
- Is Kizhangu Bonda spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Kizhangu Bonda?
- 4 Potato, 1.5 cup Besan Flour, ½ cup Rice Flour, 2 Green Chilli, 3 Onion, 2 tbsp Sunflower Oil, and a few more listed on this page.
- Do I need a pressure cooker for Kizhangu Bonda?
- No, it is cooked in an open pot.
- How many calories are in Kizhangu Bonda?
- About 286 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
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