THE STUFFING TASTES SIMILAR TO CUTLET TASTE...THATS'SWHY I NAMED IT AS CUTLET BONDA
Medium sized Potato - 1
Sweet Potato - 1
Carrot - 1
Ginger - 1/4 inch
Garlic - 4 to 5 pods
Coriander leaves - 1 tbsp
Onion - 1
AND MASALA POWDERS are as follows,
Red chilly powder - 1/4 tsp (or as per taste)
Cumin Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Chat masala - 1/2 tsp
Turmeric Powder - 1/4 tsp
Asafoetida - 1/4 tsp
Powdered Salt - as required
FOR OUTER LAYER,
Any bajji-bonda mix - 1/2 cup
Dosa/Idli batter - 2 tbsp
Water for making bonda batter
Oil for frying bondas
METHOD OF PREPARATION For Stuffing.....
- Dry roast the poha, till the poha breaks into halves. Add water to it for soaking.
- In a bowl, grate ginger,garlic, carrot, boiled sweet potato, boiled potato.
- Add all powders given under Ingredients section.
- Add coriander & finely chopped onions to it.
- Knead well to make a dough. Do not add water.
- Now, strain the water completely from the poha/aval & add to the above. Mix well. Divide the stuffing into small equal ball-shaped parts.
METHOD TO PREPARE CUTLET BONDA:-
- Heat oil in a Kadai.
- In a bowl, add bajji-bonda mix, dosa/idli batter, required salt and water. The consistency is, it should coat the stuffing. If the batter is watery, it will not coat the stuffing.
- Once the oil is hot, reduce it to sim-medium flame and Drop the bondas for frying into the hot oil.
- Take one small sized ball and coat the stuffing in the batter, drop it in hot oil. Flip the other side for frying. Flip & Fry in medium-high flame.
- Repeat the process for the remaining stuffing.
