Difference between revisions of "Bonda"
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| − | '''Bonda''' is a typical [[ | + | |
| + | '''Bonda''' is a typical [[Cuisine of India|South Indian]] snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter. | ||
== Ingredients == | == Ingredients == | ||
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===For filling=== | ===For filling=== | ||
| − | * [[ | + | * [[Potato|Potato]] - 2 medium sized |
| − | * [[ | + | * [[Onion|Onions]] - 1 medium sized |
| − | * [[ | + | * [[Chili Pepper|Green Chilis]] - 3-4 medium sized |
| − | * [[ | + | * [[Cilantro|Coriander Leaves]] - 2 TBS, finely chopped |
| − | * [[ | + | * [[Ginger|Ginger]] - Finely chopped, 1 Tsp |
| − | * [[ | + | * [[Garlic|Garlic]] - Finely chopped, 1 Tsp |
| − | * [[ | + | * [[Salt|Salt]] - To taste |
===For Batter=== | ===For Batter=== | ||
| − | * [[ | + | * [[Chickpea Flour|Gram Flour]] (besan) - 4 portions |
| − | * [[ | + | * [[Rice Flour|Rice Flour]] - 1 portion |
| − | * [[ | + | * [[Baking Soda|Baking Soda]] - ½ tsp |
| − | * [[ | + | * [[Salt|Salt]] - To taste |
===Other=== | ===Other=== | ||
| − | * [[ | + | * [[Oil|Oil]] for Frying |
== Procedure == | == Procedure == | ||
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== Serving == | == Serving == | ||
| − | Bonda is served with [[ | + | Bonda is served with [[Ketchup|ketchup]] or [[Chutney|chutney]]. |
| + | |||
| + | [[Category:Indian cuisine]] | ||
| − | + | [[Category:Appetizer Recipes|{{PAGENAME}}]] | |
| − | [[Category:Appetizer | + | [[Category:Vegan Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegan | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | ||
Latest revision as of 16:32, 9 May 2012
| Bonda | |
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| Category: | Indian recipes |
| Difficulty: |  |
Bonda is a typical South Indian snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter.
Contents
Ingredients
For filling
- Potato - 2 medium sized
- Onions - 1 medium sized
- Green Chilis - 3-4 medium sized
- Coriander Leaves - 2 TBS, finely chopped
- Ginger - Finely chopped, 1 Tsp
- Garlic - Finely chopped, 1 Tsp
- Salt - To taste
For Batter
- Gram Flour (besan) - 4 portions
- Rice Flour - 1 portion
- Baking Soda - ½ tsp
- Salt - To taste
Other
- Oil for Frying
Procedure
Filling
Boil potatoes, remove skin and mash coarsely. 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 garlic 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 1½ 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.
