My husband’s aunt was a specialist in snacks. This is a bonda I learnt from her.
Preparation time 15 minutes.
Cooking time 15 minutes.
Makes around 30 pieces.
Ingredients.
Besin (kadalai mavu) 1 cup.
Rice flour 3/4 cup.
Hing 1/4 teaspoon.
Salt to taste.
Red chilli powder 1 teaspoon.
Ghee 1 tablespoon.
Oil for frying 1/4 litre.
Finely chopped vegetables 3 cups. ( carrot, beans, peas, cauliflower, cabbage, onion ) are best suited for this bonda.
Finely chopped corriander leaves 4 twigs, curry leaves 2 twigs, 1/4 inch ginger and 2 green chillies.
Method
Mix all ingredients in a large bowl. Add enough water to make a dough. Heat oil in a kadai, When you get a slight smell drop a small amount of the dough to check the temperature of oil. If the dough rises immediately, the oil is ready for frying.
Lower the flame. Make 2 inch balls with the dough. Cook in medium flame till the bondas are light brown. Drain the oil and keep on a tissue paper to remove excess oil. Fry rest of the bondas in the same way. Serve hot with coconut chutney or sauce.
Note
Always keep the oil in low flame while dropping the balls. The inner part will cook well only when cooked in medium flame.
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The technique that Appa’s family has mastered in chopping vegetables so finely and evenly is what makes these bondas yummy.
My mouth is watering at the memory of eating those bondas at athai patti’s house.
I am planning to post some snaps of the vegetables cut by appa. May be this sunday he’ll be willing to do some cutting.
I mean vegetable cutting.
Amma.