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Saturday, February 8, 2014

Vegetable Bonda

Ingredients for Masala:
4 medium sized Potatoes
1/2 cup chopped Beetroot
2.5 - 3 cups chopped Beans
1.5 cup of chopped Carrot
2 cups of soaked Green Peas
2 Green Chillies
1/2 medium sized Onion
1 tsp Ginger Garlic paste
1 tsp Chilly powder
Pinch of Turmeric powder
Pinch of Asafoetida powder
1/2 tsp Cumin seeds powder
1.5 tsp Garam Masala
3/4 - 1 tsp fresh Lime Juice
Salt to taste
1 tsp Mustard seeds
4 - 5 Curry leaves
2 - 3 tsp Oil

Other Ingredients:
3 cups Bengal Gram flour
1/4 cup Rice flour
1/4 tsp Asafoetida powder
2 tsp Chilly powder
1/4 tsp Carom seeds
Pinch of Baking Soda

Soak green peas in water for about 6-8 hrs. Wash them properly in water for about 2-3 times and keep them aside.

Peel the carrot, beetroot and chop them into small pieces. Chop beans into small pieces as shown in the picture below.

Chop onion, green chillies, coriander leaves, curry leaves into small pieces as shown in the picture below.

Put potatoes, soaked green peas, chopped vegetables in different containers in a pressure cooker, add required amount of water, salt and cook.(3 whistles). Once the pressure goes off, immediately take off the potatoes from the cooker, keep them aside and drain the excess water from other two containers. Once it comes to room temperature remove the outer cover of potatoes and mash them as shown in the picture below. Squeeze the cooked vegetables and remove the extra water content.

Put 2-3 tsp oil in a thick bottomed vessel/pan and heat. Add ginger garlic paste and fry them for about 1-2 mins in low flame. Add chopped onion, curry leaves, green chillies, big pinch of asafoetida powder, turmeric powder and fry them for about 3-4 mins in low flame. Add salt, garam masala and fry them for about 1 min in low flame.

Add squeezed vegetable mix, mashed potatoes, cooked green peas, cumin seed powder, salt, chilly powder, fresh lime juice, chopped coriander leaves and mix them well. Fry them for about 1-2 mins in medium/low flame. 

Make lemon sized balls as shown in the picture below and keep them aside.

Put rice flour, bengal gram flour, asafoetida, carom seeds, salt, chilly powder and pinch of baking soda in a vessel and mix. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.)

Keep oil in a thick bottomed vessel and heat. Take each prepared dough, dip it in batter and deep fry it in oil.

Serve hot along with Tomato Ketchup/Chutney. The above mentioned ingredients will serve around 20 Vegetable Bondas.

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