Halwai August 26, 2017

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:

  1. For mutton filling:
  2. Heat oil in a fry pan.
  3. Add onion, ginger and garlic. Fry till fragrant.
  4. Add all the powders and minced mutton. Add salt.
  5. Cook stirring till mutton gives out liquid. Cover the pan and leave on low heat till mutton is cooked.
  6. Stir in the potato, coriander leaves and lime juice.
  7. Mix well and remove from fire.
  8. Coating batter for bondas:
  9. Combine all the ingredients together. Add enough water to form thick coating batter.
  10. To prepare bondas:
  11. Take 4-5 ripe but firm tomatoes and cut into halves.
  12. Carefully scoop out the center.
  13. Fill the tomato cups with one of the filling.
  14. Dip in coating batter and deep fry in hot oil.
  15. Serve hot with chutney.

Recipe courtesy of Chandra Bhatt