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Hot Cocoa Bonda
Hot Cocoa Bonda

Before you jump to Hot Cocoa Bonda recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to hot cocoa bonda recipe. You can cook hot cocoa bonda using 18 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to cook Hot Cocoa Bonda:
  1. Use 1 cup Dark and Natural cocoa powder (Unsweetened)
  2. You need 2 pinches Baking soda
  3. Prepare 3/4 cup gram flour (Besan)
  4. Take 1.5 tablespoon Grated Jaggery
  5. Provide 3 tablespoons Tamarind puree
  6. Use 1 teaspoon Salt or as per taste
  7. Prepare 2 teaspoons Red chilli powder
  8. Get As Required Water
  9. You need For Stuffing:
  10. Prepare 6 Medium Size Boiled Potatoes
  11. You need 2 tablespoons Oil
  12. Get 1 teaspoon Chopped ginger
  13. Use 2 tablespoons Finely chopped green chilli
  14. Use 1/4 teaspoon Carom seeds powder
  15. Prepare 1/4 teaspoon Cumin seeds
  16. You need 1/2 teaspoon Salt or as per taste
  17. Get 2 pinches Turmeric powder
  18. Prepare As required Oil – To deep fry
Instructions to make Hot Cocoa Bonda:
  1. Stuff Preparation – Heat oil in a pan. Add chopped ginger, green chilli and cumin seeds. Saute for a minute.
  2. To this mix, add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well on low flame. Saute it for 2 minutes.
  3. Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
  4. Then prepare medium sized balls from this mixture.
  5. Batter Preparation – Take a container. Add cocoa powder, bengal gram flour, baking soda, salt, red chilli powder, grated jaggery and tamarind puree. Prepare a thick flowing batter by adding little by little water to this mixture.
  6. Heat oil for deep frying in a kadhai or pan. Dip each dumpling in the batter and coat it well with the batter on both the sides.
  7. Add the batter coated balls in the medium hot oil and fry them till they turn crispy.
  8. Serve hot with chutney/homemade sauce.

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