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How to Make Indian Bondas Asian Cooking Recipe Cuisine
Recipe Makes for 4-6 Servings:
2 tsp vegetable oil
1 tsp brown mustard seeds
1 onion, finely chopped
2 tsp grated fresh ginger
4 curry leaves
3 small green chilies, finely chopped
2.5 lb potatoes, diced and cooked
pinch of ground turmeric
2 tbsp lemon juice
1/3 cup chopped fresh coriander leaves
oil for deep-frying
BATTER:
1 cup besan or chickpea flour
1/4 cup self-raising flour
1/4 cup rice flour
1/4 tsp ground turmeric
1 tsp chili powder
Directions:
Heat a wok over medium heat, add the oil and swirl to coat. Add the mustard seeds and stir for 30 seconds, or until fragrant. Add the onion, ginger, curry leaves and chilli and cook for 2 minutes.
Add the potato, turmeric and 2 tsp of water and stir for 2 minutes or until the mixture is dry. Remove from the heat and cool. Stir in the lemon juice and coriander leaves then season to taste. Using a heaped tablespoon, shape into 24 balls.
To make the batter, sift the flours, turmeric, chili pwder adn 1/4 tsp salt into a bowl. Make a well in the centre of the dry ingredients. Gradually whisk in 1 1/3 cups water to make a smooth batter.
Fill a clean wok one-third full of oil and heat to 350F. Dip the balls into the batter, then cook in the hot oil, in batches for 1-2 minutes or until golden. Drain and season with salt. Best when served hot.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
2 tsp vegetable oil
1 tsp brown mustard seeds
1 onion, finely chopped
2 tsp grated fresh ginger
4 curry leaves
3 small green chilies, finely chopped
2.5 lb potatoes, diced and cooked
pinch of ground turmeric
2 tbsp lemon juice
1/3 cup chopped fresh coriander leaves
oil for deep-frying
BATTER:
1 cup besan or chickpea flour
1/4 cup self-raising flour
1/4 cup rice flour
1/4 tsp ground turmeric
1 tsp chili powder
Directions:
Heat a wok over medium heat, add the oil and swirl to coat. Add the mustard seeds and stir for 30 seconds, or until fragrant. Add the onion, ginger, curry leaves and chilli and cook for 2 minutes.
Add the potato, turmeric and 2 tsp of water and stir for 2 minutes or until the mixture is dry. Remove from the heat and cool. Stir in the lemon juice and coriander leaves then season to taste. Using a heaped tablespoon, shape into 24 balls.
To make the batter, sift the flours, turmeric, chili pwder adn 1/4 tsp salt into a bowl. Make a well in the centre of the dry ingredients. Gradually whisk in 1 1/3 cups water to make a smooth batter.
Fill a clean wok one-third full of oil and heat to 350F. Dip the balls into the batter, then cook in the hot oil, in batches for 1-2 minutes or until golden. Drain and season with salt. Best when served hot.
For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong. Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..
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