Ingredients:
• For Filling:
• minced Mutton – 250 gm
• mashed Potato – 1/2 cup
• Coriander leaves – 2 tbsp, chopped
• oil – 2 tbsponon – 1 cup, minced
• Ginger – 1/2 tsp, minced
• Garlic – 1 tsp, minced
• chilli powder – 1 tsp
• coriander powder – 1 tsp
• Turmeric powder – 1/2 tsp
• Garam Masala – 1/2 tsp
• Lime juice to taste
• salt to taste
• Coating Batter for Bondas:
• chick peas flour (besan) – 1 cup
• Rice flour – 1/2 cup
• fenel (suanf) – 1 tsp, crushed
• cooking soda – 1/2 tsp
• chilli powder to taste
• salt to taste
Method:
- For mutton filling:
- Heat oil in a fry pan.
- Add onion, ginger and garlic. Fry till fragrant.
- Add all the powders and minced mutton. Add salt.
- Cook stirring till mutton gives out liquid. Cover the pan and leave on low heat till mutton is cooked.
- Stir in the potato, coriander leaves and lime juice.
- Mix well and remove from fire.
- Coating batter for bondas:
- Combine all the ingredients together. Add enough water to form thick coating batter.
- To prepare bondas:
- Take 4-5 ripe but firm tomatoes and cut into halves.
- Carefully scoop out the center.
- Fill the tomato cups with one of the filling.
- Dip in coating batter and deep fry in hot oil.
- Serve hot with chutney.
Recipe courtesy of Chandra Bhatt