Potato Fritters (Urulaikizhangu Bonda)

Potato Fritters (Urulaikizhangu Bonda)

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Servings: 18 fritters
Calories: 104


  • 2.2 lb Potatoes boiled, peeled, cut into small pieces
  • 1 tbsp Vegetable oil
  • 2 tsp Black mustard seeds rai
  • 2 tsp Cumin jeera seeds
  • 6 tsp Black gram urad dal, washed, drained
  • 3 1/2 oz Curry leaves kadhi patta
  • 2 Onions medium-sized, thickly diced
  • 7 oz Green coriander hara dhaniya, finely chopped
  • 4 Green chillies finely chopped
  • 1 tsp Red chilli powder
  • Salt to taste
  • 6 tsp Lemon nimbu juice
  • Vegetable oil for deep-frying

For the batter:

  • 5 oz Bengal gram flour besan
  • a pinch Soda bicarbonate
  • 1 tsp Salt
  • a little Water cold


  • Heat the oil in a wok (kadhai); add the black mustard seeds, cumin seeds, black gram, and curry leaves. Saute till the black gram turns golden brown. Add the onions, green coriander, green chillies, and red chilli powder; fry for a minute.
  • Add the potatoes, salt, and lemon juice. Remove from heat. When cool enough to handle, mash the mixture until smooth. Divide and shape the mixture into egg-sized balls.
  • For the batter, mix all the ingredients in a bowl till it is of a coating consistency.
  • Heat the oil in a wok (kadhai); lower the balls in the batter and when they are well coated drop them in the oil gently. Fry until light brown. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
  • Serve hot with coconut chutney
Calories: 104 kcal
Carbohydrates: 19 g
Protein: 4 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 179 mg
Potassium: 386 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 1202 IU
Vitamin C: 237 mg
Calcium: 71 mg
Iron: 1 mg
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