Carrot Bonda
Equipment
- Bowl
- Blender
- Food processor
- Kadhai
- Heavy-based Pan
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 200 g Urad dal (1 cup), rinsed and drained
- 1 teaspoon Basmati rice rinsed and drained
- 2 teaspoons Peppercorns
- 2 Carrots medium-sized, grated
- 2 Green chilies de-seeded and finely chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled, and chopped
- Coriander (Cilantro) leaves few, chopped
- Vegetable oil for deep-frying
- Salt
Instructions
- Soak the urad dal and rice in a bowl of water for 3 hours.
- Transfer the dal and rice to a blender or food processor, season with salt, and process to make a stiff, smooth batter.
- Add the remaining ingredients, except the oil, and mix well, then shape the batter into lemon-sized balls.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 18o°C / 350’F, or until a cube of bread browns in 30 seconds, then reduce the heat to low.
- Working in batches, deep-fry the bonda for 3-4 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve hot.
Video
Nutrition
Serving: 4gSodium: 100mgCalcium: 50mgVitamin C: 7mgVitamin A: 5110IUSugar: 2gFiber: 12gPotassium: 136mgCalories: 182kcalSaturated Fat: 1gFat: 1gProtein: 13gCarbohydrates: 32gIron: 4mg
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