Bonda
From Wikipedia, the free encyclopedia
This page has been successfully copied to the Wikibooks Cookbook using the Import tool.
If the page can be re-written into an encyclopedic article, please do so and remove this message and/or add a link to the wikibook using {{cookbook}}.
The wikibooks version of this article can be found by following this link to the cookbook article.
Bonda ia a typical South Indian snack. The process of making Bonda involves deep frying Potato (or other vegetables) filling dipped in gram flour batter.
Contents |
[edit] Ingredients:
[edit] For filling
- Potato - 2 medium sized
- Onions - 1 medium sized
- Green Chilies - 3-4 medium sized
- Coriander Leaves - 2 TBS, finely chopped
- Ginger - Finely chopped, 1 Tsp
- Garlic - Finely chopped, 1 Tsp
- Salt - To taste
[edit] For Batter
- Gram Flour - 4 portions
- Rice Flour - 1 portion
- Baking Soda - 1/2 tsp
- Salt - To taste
[edit] Other
- Oil for Frying
[edit] Preparation Method:
Filling: Boil potatoes, remove skin and mash coasely. Heat 2 TBS of oil in a pan and heat. When the oil is hot throw in green chilies and fry for a few seconds. Add onions and fry until browned. Add ginger and gralic and fry for a minute. Add the chopped coriander leaves and the coarsely mashed potatoes and fold well. Allow it to cool and make small golf ball sized balls.
Batter: Mix the gram flour and the rice flour with baking soda and add salt to taste. Make a smooth batter using water or beer. The batter consistency must be slightly thicker than ketchup
Assembly: Once the batter and filling are ready heat some oil to fry in a deep pan. You will need at least 1-1/2 inch layer of oil to deep fry. Take the golf sized balls of filling, dip it in the batter making sure the ball is completely coated and drop it into the oil. Fry until it becomes golden and remove.
Bonda is served with ketchup or Chutney.
