| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Appetizers, Indian | 1 | Servings |
INGREDIENTS
| 1 | md | Onion |
| 2 | c | Potato buds |
| 1 1/2 | c | Peas and Carrots |
| 2 | Green Chillies | |
| 1 | ts | Lemon Juice |
| 1 | c | Gram flour |
| 1/2 | ts | Mustard seed |
| pn | Turmeric | |
| 1/2 | ts | Baking powder |
| 1/4 | Inch Ginger | |
| 1 | sm | Bunch Coriander leaves |
| 2 | ts | Salt |
| Oil |
INSTRUCTIONS
The filling is prepared as follows: 1. Mix potato buds and 1/2 tsp of salt with 1 cup of hot water 2. Chop ginger, chillies, coriander leaves, and onion finely 3. Heat oil (about 5 table spoons) and add mustard seeds 4. Add chopped ingredients and fry till onions are brown 5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes. 6. Add potato (now mashed) and fry for 5 minutes. 7. Remove from heat and add lemon juice and let it cool The batter is prepared as follows: Combine gram flour, 3 tbsps of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly After batter is prepared, make small balls out of the filling and roll them in the batter. Then fry in hot oil. You will get about 20-30 small bondas. Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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