Cookbook:Bonda (South Indian Vegetable Fritter)
(Redirected from Cookbook:Bonda)
| Bonda (South Indian Vegetable Fritter) | |
|---|---|
 | |
| Category | Indian recipes |
Cookbook | Ingredients | Recipes | Cuisine of India
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.
IngredientsEdit
For fillingEdit
- 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 BatterEdit
- Gram Flour (besan) - 4 portions
- Rice Flour - 1 portion
- Baking Soda - ½ tsp
- Salt - To taste
- Water or beer
OtherEdit
- Oil for Frying
ProcedureEdit
FillingEdit
- Boil potatoes, remove skin and mash coarsely.
- Heat 2 Tbsp of oil in a pan. 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.
BatterEdit
- Mix the gram flour and the rice flour with baking soda. Add salt to taste.
- Make a smooth batter using water or beer. The batter consistency must be slightly thicker than ketchup.
AssemblyEdit
- Once the batter and filling are ready, heat some oil to fry in a deep pan. You will need at least 1½ inch (4 cm) 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 the bonda until it becomes golden and remove.