Ingredients:

• 2 tsp – cooking oil
• 1 tsp – Mustard Seeds
• 1 tsp – Jeera (cumin) seeds
• 1/2 tsp – Urad Dal
• 1/4 tsp – Hing (asafoetida )
• 1/2 tsp – Turmeric powder
• 3- green chillies, slit lengthwise
• 1 – inch piece ginger, chopped fine
• 6-spring Curry leaves
• Salt to taste
• 225 g – boiled mashed tapioca pieces
• 250 g – cooking oil for frying bondas
• For batter :
• 100 g – (1 cup) – gram flour ( besan )
• 1/2 tsp – salt
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – Hing ( Asafoetida )
• ( approximately 1/2 cup, 50 – 60 ml ) -water for mixing

Method:

1. In a pan, heat oil and add mustard seeds
2. When it starts to splutter, add jeera, urad dal, green chillies and curry leaves.
3. Shallow fry on a low heat for 2 – 3 minutes.
4. Add turmeric powder and fry for another 2- 3 minutes.
5. Add boiled mashed tapioca.
6. Add salt to taste and hing.
7. Mix well cover with a lid and cook on low heat (without adding water) for 5 – 8 minutes / till tapioca is well blended with spices.
8. Keep aside for cooling.
9. Remove green chillies from the tapioca mixture while making tapioca balls / bondas.
10. Make lemon sized tapioca balls / bondas.
11. Heat oil in a frying pan. Dip each bondas in besan batter and Deep Fried in hot oil on a medium heat (4- 5 bondas at a time) till golden colour on all sides. Drain and place on kitchen paper to absorb excess oil
12. Serve hot with tea / coffee.
13. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya