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We hope you got benefit from reading it, now let’s go back to shallow fried veg bonda recipe. You can have shallow fried veg bonda using 14 ingredients and 9 steps. Here is how you do it.
The ingredients needed to make Shallow Fried Veg Bonda:
- You need 1 cup Mashed Potato
- Use 3 table spoons Finely chopped onions
- Get 3 table spoons Fresh green peas
- Prepare 1/4 teaspoon Red chilli powder
- Get as needed Mint leaves and coriander leaves finely chopped
- Provide to taste Salt
- Provide 1/4 teaspoon Garam masala powder
- Use For batter:
- Use 6 tablespoons Besan flour
- You need 2 table spoons Rice flour
- Get 1/2 tea spoon Ajwain
- Take to taste Salt
- Use 1 pinch Cooking soda
- You need as needed Oil
Steps to make Shallow Fried Veg Bonda:
- In a pan pour 2 tb spoons oil and fry onions till they become light brown
- Add salt and green peas and saute for 3 minutes.
- Then add 1/4 teaspoon turmeric powder and the mashed pottoes. Mix well. See to it there are no lumps.
- Finally add the chopped leves and stir well.
- Once they get cooled down make them in to lemon size balls and keep aside.
- In a broad bowl add the flours, salt, cooking soda, ajwain and pour in some water. Bring in to thick milk shake consistency.
- Heat the appe pan and pour 1/2 teaspoon to 1 teaspoon of oil in each crater.
- Dip the balls in the batter, coat them well and drop in to the craters of the appe pan. cook on all sides rolling them.
- Once they become dark golden brown, take them out and serve hot.
Cooking is an art and requires a set of method to prepare and cook food. The texture of final product largely depends upon the method of cooking. It is extremely important to understand different cooking techniques which will help you master any recipe. Bonda is a deep-fried South Indian potato snack that has various sweet and savory versions in different regions. It will also showcase other veggie dishes and snacks from other parts cutlets Healthy cutlet recipe Kid friendly recipe paneer Shallow fried cutlet Sweet Potatoes Time time snack.
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