CHETTINAD BONDA
Makes :
25 pieces
Preparation Time :
Cooking Time :
Preparation Method :
- The Batter: Combine all the batter ingredients in a bowl. Gradually add about 1 cup of warm water to form a thick, smooth paste.
- The Tempering: Put the oil in a pan over medium heat. When hot add the remaining tempering ingredients. Fry over medium heat, till mustard seeds splutter.
- The Filling: Add the onions, ginger, tomatoes and green chilies to the skillet. Stir-fry for a few minutes. Add half of turmeric powder and adjust seasoning with salt.
- Add the mashed potato and stir well. Mix in green peas, cashew nuts and coriander leaves. Set aside till the batter is prepared.
- Shape the potato mix into small balls and set aside in the refrigerator for about 10-12 minutes.
- Dip each potato ball into the batter.
- Heat the oil in a deep frying pan or wok over medium heat. Fry bonda in batches till golden brown. Drain on paper towels.
- Serve hot with any chutney.
INGREDIENTS
Batter
- 150 grams gram flour
- 30 grams rice flour
- ½ teaspoon baking soda
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt, to taste
- Cooking oil for deep-frying
Filling
- 220 grams potatoes, boiled, peeled and mashed
- 75 grams frozen green peas
- 75 grams finely chopped onions
- 1 teaspoon minced fresh ginger
- 30 grams finely chopped tomatoes
- ½ teaspoon turmeric powder
- 2 green chilies, finely chopped
- 30 grams roasted cashew nut halves
- Salt, to taste
- 25 grams chopped coriander leaves
Tempering
- 1 teaspoon black mustard seeds
- 1 tablespoon urad dhal
- 1 tablespoon Cooking oil
- ¼ teaspoon asafetida powder
6 comments for “Chettinad Bonda”
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