Rava Bonda
Equipment
- Bowl
- Kadhai
- Frying Pan
- Skillet
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 200 g Semolina (Semolina flour) (1 cup), fine
- 4 tablespoons Yoghurt sour
- 3-4 Green chillies de-seeded and finely chopped
- 1/2 teaspoon Asafoetida
- 1 Ginger 1 x 2.5-cm / 1-inch piece fresh, peeled and grated
- 2 tablespoons Cashew nuts finely chopped
- 1-2 tablespoons Coriander (Cilantro) leaves chopped
- Vegetable oil for deep-frying
- Salt
Instructions
- Combine all the ingredients, except the oil, in a bowl.
- Season with salt and gradually stir in 2 tablespoons water to make a stiff batter.
- Shape the batter into small lime-sized balls.
- Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180’C / 350’F, or until a cube of bread browns in 30 seconds, then reduce the heat slightly.
- Slip 6-8 bonda at a time into the hot oil and deep-fry, turning frequently, for 3-4 minutes, or until golden brown and crisp.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Calories: 925kcalCarbohydrates: 166gProtein: 32gFat: 14gSaturated Fat: 4gCholesterol: 10mgSodium: 492mgPotassium: 666mgFiber: 13gSugar: 10gVitamin A: 109IUVitamin C: 17mgCalcium: 146mgIron: 10mg
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