Bonda Recipes

3 years ago | Home Cooking
#Mysorebonda #Keeraibonda #Aloobonda

Mysore Bonda

Maida/All Purpose Flour - 2 cups
Rice Flour - 1/4 cup
Cumin Seeds - 1 tsp
Curd - 1/2 cup
Cooking Soda - 1/4 tsp
Chopped Onion - 1 no
Chopped Green Chili - 2 nos
Chopped Ginger - 1 piece
Chopped Curry Leaves
Chopped Coriander Leaves

Keerai Bonda

Amaranth Leaves/Arai Keerai - 1/2 bunch
Besan/Gram flour - 2 cups
Salt to taste
Chili powder - 2 Tsp
Green chili - 2 nos
Onion - 1 no. chopped
A pinch of Cooking soda
Oil for frying

1. Take 1/2 bunch of chopped amaranth leaves (you can use any type of greens for this recipe)
2. Add besan/gram flour, salt, chili powder, chopped green chilies, finely chopped ginger, and some finely chopped onions
3. Add enough water and combine to get a thick batter
4. The bonda batter is ready, add some cooking soda just before deep frying
5. Heat a kadai with some oil for deep frying
6. After the oil is heated, drop the batter into the hot oil in small bonda shapes
7. Deep fry the bondas till they are golden brown in color
8. Serve them hot with coconut chutney or sambar.

Aloo Bonda

For Potato Filling
Boiled Potato - 5 nos
Mustard seeds - 1 Tsp
Cumin seeds - 1 Tsp
Onion - 1 no. chopped
Green chili - 3 nos chopped
Chopped Ginger
Turmeric powder - 1/4 Tsp
Coriander leaves
Salt to taste

For Batter
Besan/Gram flour - 1 cup
Rice flour - 1 Tbsp
Chili powder - 1 Tsp
Turmeric powder - 1/4 Tsp
Salt to taste

Oil for frying

1. In a pan, heat some oil and add mustard seeds, cumin seeds, onions, green chilies, and ginger
2. Saute the onions and add turmeric powder and salt
3. Add the boiled and mashed potatoes and coriander leaves
4. Mix well and let it cool
5. To make the batter, in a bowl add besan/ gram flour, rice flour, salt, chili powder, turmeric powder
6. Add enough and mix it to get a thick batter
7. Now take the aloo masala and roll it into balls
8. Dip the rolled aloo masala balls in the batter
9. Heat some oil for deep frying and start frying the bondas
10. Take the bondas out after they have turned into a golden brown color.
11. Serve the aloo bondas hot, with some chutney or sambar

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