Authentic Tamil Nadu Salem Kizhangu Bonda with Spicy Garlic Chutney
Crispy, golden potato fritters hailing from the vibrant streets of Salem, featuring a spiced mashed filling encased in a savory gram flour batter. Served piping hot with a fiery garlic chutney for a truly comforting treat.
45min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat a tablespoon of oil in a pan, add mustard seeds and let them splutter.
2
Add chopped onions, green chilies, ginger, and curry leaves, sautéing until translucent.
3
Stir in the turmeric powder and salt, then add the boiled and mashed potatoes, mixing well to combine.
4
Allow the potato mixture to cool slightly, then shape it into small, uniform balls.
5
In a mixing bowl, combine gram flour, rice flour, pinch of asafoetida, salt, and water to form a smooth, thick coating batter.
6
Heat oil in a deep frying pan over medium heat.
7
Dip each potato ball into the batter to coat evenly and gently drop them into the hot oil.
8
Fry until golden brown and crispy, then remove and drain excess oil on paper towels before serving hot.
Ingredients
4 large potatoes, boiled and mashed
1 large onion, finely chopped
2 green chilies, finely minced
1 inch ginger, grated
1 sprig curry leaves, chopped
1/2 teaspoon mustard seeds
1/4 teaspoon turmeric powder
1 cup gram flour (besan)
2 tablespoons rice flour
1 pinch asafoetida (hing)
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.