Puli Bongaralu (Masala Bonda) Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix well and cook for a minute. Add mashed potatoes and mix until well combined.
• STEP 3.Take small portions of the potato mixture and shape them into balls. In a separate bowl, mix chickpea flour, rice flour, baking soda, salt, and water to make a thick batter.
• STEP 4.Dip each potato ball into the batter, ensuring it is coated evenly. Deep fry in hot oil until golden brown and crispy. Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the potato mixture is well seasoned with spices to enhance the flavor.
• To make the bondas extra crispy, you can add a tablespoon of hot oil to the batter.
• If the batter becomes too thin, add a little more chickpea flour to thicken it.

Storage and Serving

• Puli Bongaralu is best served hot and fresh.
• You can store any leftover bondas in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350掳F (175掳C) and bake the bondas for 10-15 minutes until heated through.