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Articles: Recipes | Tiranga Bonda
- Mrs. vimala mudigonda
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This is multicoloured bonda can be made with fantasy.
Nice & funny to serve in special occasions. This is my invention
for new year.
Try it, probably you may like it!
Ingredients:-
Potatoes 2 (medium)
Fresh palak(spinach) 1 cup (chopped)
Greenchilli&ginger 2tsp(paste)
Fresh coriander Paste with chillies(1tbsp)
Mint leaves(pudina) 6 (paste with above)
Salt to taste
Dried mango ginger(amchoor) 1tsp
Lemon juice 1tsp
Red chilli powder 1tsp
Garam masala ½tsp
Oil/ghee for frying
Colour or turmeric
Full cashew 10
Bengal gram flour(chickpeas) 2 cups
Little bakingsoda
Bread crumbs 1tbsp
Method:-
Sieve & mix little salt and soda in gram flour to a thick batter, cover and keep aside.
Boil & remove the skin of the potato & mash it.
Boil the chopped spinach in 1 cup of water adding with 1 tsp salt, till it becomes soft & tender.
The water should be completely swallowed by the spinach.
Add masala and other ingredients including ½ mashed potato to make smooth dough.
It should be green adding with coriander, mint and greenchilli paste.
Insert 1 cashew in each ball and roll it to a round ball.
Make 10 small balls,cover with damp cloth.
Mash the remaining potatoes without lumps,make 10 portions and pat them to a thick small puri.
Cover the puris on the spinach balls and keep aside.
Heat oil/ghee in a deep frying pan, dip these balls carefully in the besan batter and drop in the hot oil.
Fry them in medium heat, to a golden crispy brown.
Drain them on a kitchen paper, serve hot.
Make(cut-not full) a cut in the middle before serving with liquid coconut chutney.
(you can watch 3 layers with different colours, a colourful evening fantasy snack!)
Coconut chutney:-
½ part of fresh coconut grated (remove the black part &hard aprt),
4-5 green chillies, a small ginger bit,
roasted & reeled groundnuts(½cup),1 tbsp- milk
Grind them to a smooth paste. Add 2 cups of water for liquid chutney.
Transfer into a big bowl.
Add seasoning (tempering) with 1 tbsp oil, mustard seeds, bengal gram(chennadal), red broken chillies(2), curryleaves(fresh).
Serve hot!
To make TIRANGA BONDA:
Variation:-
Make 10 portions (freshly prepared) paneer balls.
Cover the ball with palak and later cover with potato mashed puri.
Make all paneer,palak &mashed potato.Potato puri should be the upper cover.
Now do the same process with besan batter & deep fry them to golden crispy brown.
Serve with coconut liquid chutney, Coriander raita or tomato ketchup.
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