Tuesday, 11 November 2014



Raw Rice flour sieved one cup
Besan flour sieved two cups
Salt as needed
Cooking oil or sunflower oil or any refined oil 300 ml
Sodium bicarbonate two pinches
Butter one teaspoon
Bellari onion finely chopped two cups
Ginger grated one teaspoon
Green chillies five finely chopped
Curry leaves finely chopped one cup
Coriander leaves finely chopped one cup
Asafoetida one pinch


Mix the flours in a bowl with salt, sodium bicarbonate well.
Add water as required  and mix well into a thick batter without lumps.
Add butter and mix well.
Add onions, green chillies, curry leaves, coriander leaves and ginger.
Heat the oil  in a fry pan.
Check with a drop of water sprinkled in the oil . The sound of droplet go off. That is the level of temperature to make bondas.
Take some batter in the hand and put small ball size shaped portions into oil carefully.
Fry in the medium flame till the bondas became golden brown and crispy.

Bonda ready with tea in the evening especially in the raining season.

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