Veg Bonda - Sabitha Shenoy
Recipe:
Chop finely beans, beet root, carrot and crush green peas( I did not do this so the peas were troubling while making bondas). Fry in oil onion, ginger, green chilly finely chopped,garlic then add haldi, red chilly powder, garam masala powder one pinch, hing and pepper powder. Mix well add the chopped veggies and toss on low flame. Add salt cover and cook for a while. Once they are just done cool it a little bit, add bread slices soaked in water and squeezed, boiled and mashed potato and heat it again. Add coriander leaves chopped. Make round balls of this, if you find it difficult to bind, then rice powder and bread crumbles can be added. Make balls and keep in the fridge. For the outer batter, salt, besan, hing, red chilly powder, ajwain and jeera. Make a batter so that it just coats the bondas, no very thick. Heat oil and add One tablespoon hot oil to the besan batter. Dip the balls in besan batter and fry on med flame. Cooks very fast. Care to be taken not to over fry so that the yellowish color of the besan changes it's colour to blackish brown. Serve with coriander chutney
Recipe:
Chop finely beans, beet root, carrot and crush green peas( I did not do this so the peas were troubling while making bondas). Fry in oil onion, ginger, green chilly finely chopped,garlic then add haldi, red chilly powder, garam masala powder one pinch, hing and pepper powder. Mix well add the chopped veggies and toss on low flame. Add salt cover and cook for a while. Once they are just done cool it a little bit, add bread slices soaked in water and squeezed, boiled and mashed potato and heat it again. Add coriander leaves chopped. Make round balls of this, if you find it difficult to bind, then rice powder and bread crumbles can be added. Make balls and keep in the fridge. For the outer batter, salt, besan, hing, red chilly powder, ajwain and jeera. Make a batter so that it just coats the bondas, no very thick. Heat oil and add One tablespoon hot oil to the besan batter. Dip the balls in besan batter and fry on med flame. Cooks very fast. Care to be taken not to over fry so that the yellowish color of the besan changes it's colour to blackish brown. Serve with coriander chutney
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