Bonda is a populay yummy snack recipe in south india.
there are variety of bondas we can make with different ingredients. Mangalore
bonda is one tasty variety with less ingredients list and instant one.
Yes., we can make this snack in very less time with
very few ingredients. The main ingredient is maida(All purpose flour) and curd.
I know maida is not a healthier option, but it is ok to use once in a bluemoon J.
I lastly prepared this bonda about 2 years back with
onion. After that now only tried on considering the use of maida. But nothing
wrong in learning all the varieties and hope it will be useful in any time.
Even for a sudden guests visits we can make this instantly and serve.
The main thing which give taste and softness to this
bonda is curd. Sour curd will be more good and gives softer bondas. Adding
onion and coconut is purely optional but gives nice taste. But here I haven’t
add as per the original recipe.
OK, now let’s move on to this recipe.
MANGALORE BONDA
RESTING TIME: 15 MINS | PREPARATION TIME: 5 MINS | COOKING TIME: 10 MINS
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SNACKS
CUISINE: SOUTH INDIAN
YIELDS: 12 – 15 BONDAS
INGREDIENTS:
1
cup all purpose flour
1
tablespoon rice flour
Few
curry leaves
Few
coriander leaves
2
green chillies
1
cup curd (approx.)
1 inch piece ginger
1 inch piece ginger
Salt
to taste
A
pinch of cooking soda
Oil to deep fry
PREPARATION:
Chop the green chillies, curry leaves
and coriander leaves and set aside.
Grate the ginger and keep it aside
Grate the ginger and keep it aside
METHOD:
In a mixing bowl mix all purpose flour,
rice flour, green chillies, coriander leaves, curry leaves , grated ginger ,salt and cooking
soda.
Then add the curd little by little and
mix well.
It should be as thick as vada batter.
Let the prepared batter to rest for
minimum 15 minutes.
Heat oil in pan.
Wet you hands with water and then take
large lemon sized balls and make round bondas and drop in the hot oil.
Don’t over load the pan.
Let the bondas to cook in the medium
low flame till it become crisp and golden brown on all the sides. Flip the bondas
in between to cook them evenly.
Then drain from the oil and serve hot
with coconut chutney.
NOTES:
- Don’t add the whole curd in one go; adjust the amount of curd to get the right consistency batter.
- Wet the hands to avoid sticking in the hands.
- You can add chopped onion and coconut if you like.
- Serve this bonda as hot; otherwise it will become rubbery after cool down.
- Using sour curd gives soft cantered bondas.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
In a mixing bowl mix all purpose flour,
rice flour, green chillies, coriander leaves, curry leaves , salt and cooking
soda.
Then add the curd little by little and
mix well.
It should be as thick as vada batter.
Let the prepared batter to rest for
minimum 15 minutes.
Heat oil in pan.
Wet you hands with water and then take
large lemon sized balls and make round bondas and drop in the hot oil.
Don’t over load the pan.
Let the bondas to cook in the medium
low flame till it become crisp and golden brown on all the sides. Flip the bondas
in between to cook them evenly.
Then drain from the oil and serve hot
with coconut chutney.
Do try this recipe and please don’t forget to
give your feedback in comments.
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nice
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