Recipe: Urulakkizangu Bondas with Thakkali Chutney (Spicy Potato Fritters with Fresh Tomato Chutney)

These tasty treats are made from one of the many enticing recipes in Grains, Greens, and Grated Coconuts, an Indian cookbook by Ammini Ramachandran. They are filled with spiced mashed potatoes, the batter coating is made from chickpea flour, and the condiment is a spicy tomato chutney. What makes these little croquettes so special is that they are really easy to make, and although they are deep-fried, the batter fries up golden brown with no greasy residue. The balance of spices is perfect and the Fresh Tomato Chutney provides just the right cumin-laced condiment.

For further information on Ammini Ramachandran and her cookbook, visit her website at Peppertrail.com

Urulakkizangu Bondas with Thakkali Chutney

(Spicy Potato Fritters with Fresh Tomato Chutney)

For the filling:
3 large russet potatoes, peeled and cut into one-inch pieces.
½ teaspoon turmeric powder
Salt to taste
1 tablespoon vegetable oil
1 ½ teaspoon mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
1 dried hot red chili, broken into pieces, or ½ teaspoon red pepper flakes
6 to 8 fresh curry leaves
4 to 5 fresh green chilies (Serrano or Thai), finely chopped (less for a milder taste)

For the batter:
2 cups besan flour (chickpea flour)
1 teaspoon dried red cayenne, Serrano, or Thai chili powder (less for a milder taste)
¼ teaspoon asafetida powder (optional)
Salt to taste
6 cups vegetable oil (for deep frying)

Place the potatoes in a large saucepan, and cover with water. Add the turmeric and salt, and bring it to a boil. Reduce heat to medium-low, cover, and cook for about ten minutes or until tender. Drain the potatoes, and mash them coarsely with the back of a spoon. Set aside.

Heat two tablespoons of oil in a large skillet over medium heat, and add the mustard seeds. When the mustard seeds start sputtering add the chana dal and urad dal, and fry them until they turn light brown. Stir in the red chili pepper, curry leaves, and green chilies. Fry tor two to three minutes, then stir in the mashed potatoes, and mix well. Remove it from heat and set aside. Shape the cooled mixture into one-inch balls, and set them on a plate. This part of the recipe can be completed a day ahead, covered, and refrigerated.

To make the batter, combine the besan, cayenne pepper, asafetida, and salt in a bowl, and mix well. Add just enough water to make a thin batter (about the consistency of pancake batter). Heat oil in a heavy pan or wok to 365 degrees F. dip the balls into the batter, then carefully slide them into the hot oil, and deep-fry until golden (about four to five minutes). Remove the bondas from the oil, and drain them on a cooling rack placed over a cookie tray. Serve hot, with fresh tomato chutney. Makes approximately 20.

Thakkali Chutney: Fresh Tomato Chutney

6 to 8 ripe tomatoes
Salt to taste
½ teaspoon turmeric powder
2 tablespoons vegetable oil
½ teaspoons mustard seeds
3 teaspoons cumin powder
2 teaspoons powdered fenugreek seeds
4 teaspoons of cayenne or serrano chili powder (or less if you prefer a milder taste)
¼ teaspoon asafetida powder (optional)
12 to 15 fresh curry leaves

Score an X at the stem end of each tomato, and drop them in boiling water for thirty seconds. Remove them, and drop them into cool water. It will be easy to peel off the skin. Cut the peeled tomatoes in half, remove the seeds, and slice the tomatoes into thin pieces. In a saucepan, cook the tomatoes and two tablespoons of water along with salt and the turmeric powder. Remove from the stove, mash well, and set aside. This should yield a thick puree

In a small skillet, heat the oil, and add the mustard seeds. When the mustard seeds start sputtering, add the cumin, fenugreek, cayenne, asafetida, and curry leaves, and fry for a minute. Remove from the stove. (If left on the stove any longer, the fenugreek powder will burn and taste bitter.)
Combine the cooked tomatoes with the spices, and mix well. To make the chutney hotter, increase the amount o cayenne. This chutney will keep well in the refrigerator for two weeks.