Tapioca Bondas
Tapioca is a tubular and rich in carbohydrate.
If fresh, a cut section of tapioca will look moist and fully white. A bluish tinge or dryness indicate that the tapioca is old and hence not fresh ( won’t cook well ).
Cut fresh tapioca to required size after skinning and removing the vein at the centre. Wash and clean well.
Take diced tapioca in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done / softens. Alternately pressure cook on high heat for 3 whistles.
If fresh, a cut section of tapioca will look moist and fully white. A bluish tinge or dryness indicate that the tapioca is old and hence not fresh ( won’t cook well ).
Cut fresh tapioca to required size after skinning and removing the vein at the centre. Wash and clean well.
Take diced tapioca in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done / softens. Alternately pressure cook on high heat for 3 whistles.
Most important : Drain off this water. Don’t use it for any other purpose.
Tapioca Bondas
A very tasty deep fried snack !!!!
Makes : 10 - 11
Ingredients
2 teaspoon cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera (cumin) seeds
1/2 teaspoon urad dal
1/4 teaspoon hing (asafoetida )
1/2 teaspoon turmeric powder
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
6 spring curry leaves
Salt to taste
225 g boiled and mashed tapioca pieces
250 g cooking oil for frying bondas
1 teaspoon mustard seeds
1 teaspoon jeera (cumin) seeds
1/2 teaspoon urad dal
1/4 teaspoon hing (asafoetida )
1/2 teaspoon turmeric powder
3 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
6 spring curry leaves
Salt to taste
225 g boiled and mashed tapioca pieces
250 g cooking oil for frying bondas
For batter :
100 g (1 cup) gram flour ( besan )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup, 50 - 60 ml )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup, 50 - 60 ml )
To prepare batter :
Mix gram flour, salt, red chilli powder, turmeric powder and hing. Add water and make a smooth batter of pouring consistency. Keep aside for 15 minutes.
Method
In a pan, heat oil. Add mustard seeds. When it starts splutter, add jeera, urad dal, green chillies and curry leaves. Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes.
Add boiled and mashed tapioca. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes / till tapioca well blended with spices. Keep aside for cooling.
Add boiled and mashed tapioca. Add salt to taste and hing. Mix well and cover with a lid. Cook on a low heat ( without adding water ) for 5 - 8 minutes / till tapioca well blended with spices. Keep aside for cooling.
Remove green chillies from the tapioca mixture while making tapioca balls / bondas. Make lemon sized tapioca balls / bondas .
Heat oil in a frying pan. Dip each bondas in besan batter and deep fry in hot oil on a medium heat (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.
Heat oil in a frying pan. Dip each bondas in besan batter and deep fry in hot oil on a medium heat (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.
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