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For the bonda:
1 cup - Urad dal
2 tsp - Channa dal
2 tsp rice
2-4 Green chillies finely chopped
6-8 pepper corns freshly ground in a mixer
Salt to taste
Oil for frying
For making the chaat:
One Medium Onion, finely chopped
A pinch of chaat masala
A pinch of Red chilli powder
Salt to taste
Mint chutney (made with a bunch of mint/pudina leaves, green chillies, and salt blend in a mixer)
Sweet chutney (made by grinding seedless dates and tamarind with water in a mixer)
Half a cup curd
A handful of mixture/sev
A few sprigs of coriander leaves, finely chopped
How to Make Bonda Chaat
Soak the urad dal, channa dal and rice for about four hours.
Grind the dals into a paste.
Do not add water.
To this mixture, add the finely chopped green chillies and ground pepper corns.
Add salt to taste. (you can do a taste test at this stage to see if the salt is sufficient)
Pour oil in a kadai and wait till it is sufficiently heated.
Take a little batter in your palm and drop it into the oil carefully.
Fry till golden brown, turning it over occasionally until all sides are done.
When the bondas are slightly warm, cut them into bite sized pieces.
In a bowl, mix the curd, chaat masala, chilli powder, and salt to taste (only if needed).
Mix well with a spoon.
On a serving plate, place the cut bondas.
Spread the curd mixture with the masala over the bonda.
Add the mint chutney and sweet chutney.
Add the finely chopped onions, followed by mixture/sev.
Finally, garnish it with chopped coriander leaves. You may omit the mint and sweet chutney and it would be just as tasty
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