Ingredients:
• For Filling:
• Potato – 1 cup, boiled and lightly mashed
• Green peas – 1/2 cup, cooked
• Coriander leaves – 1 tbsp, chopped
• black gram (urad) dal – 1 tsp
• Green chilli 2 to 3, chopped
• Onion – 1/2 cup, chopped
• Garlic – 2 flakes, crushed
• Carrot – 1/2 cup, grated
• Turmeric powder – 1/2 tsp
• chilli powder – 1/2 tsp
• oil – 2 tbsp
• mustard – 1 tsp
• 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 filling:
- Heat oil in a fry pan.
- Add mustard and black gram dal.
- When the mustard crackles, add green chilli and onion and garlic.
- When onion is light brown add carrot. Cook for 2 minutes.
- Add chilli and turmeric powder. Fry for few seconds.
- Add potato, peas and salt.
- Mix well and remove from fire.
- Add coriander leaves.
- 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