Mar 1, 2010

Paneer Potato Bonda ( without onion & garlic )

Paneer Potato Bonda

Makes: 9


For the Bonda:

3 potatoes, boiled and mashed

100 g paneer (cottage cheese) , cut into small cubes ( 1/4 - inch ) or crumbled paneer

1 tablespoon grated carrot

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera ( cumin seeds )

1/2 teaspoon urad dal

1 spring curry leaves or 6 nos

1 teaspoon chopped ginger

2 green chillies, slit lengthwise

1/2 teaspoon turmeric powder

1/2 teaspoon salt ( or to taste )

2 pinches asafoetida ( hing )

2 tablespoon chopped coriander leaves (optional)

250 ml oil for frying bondas (oil level should be 1 1/2 - inch from the base of the kadai )

For the Batter:

1 cup ( approximately 175 gm ) gram flour ( besan / kadala maavu )

1/2 teaspoon salt

1/2 teaspoon red chilli powder

1/4 teaspoon turmeric powder

2 pinches hing ( asafoetida)

1/2 cup + 1 1/2 tablespoon water


For the batter:

Mix all the ingredients well and make smooth batter with water. Batter should not be too watery. It should be of dropping consistency. Keep aside for 15 minutes.

For the seasoning:

Heat oil in a kadai/ frying pan. Add mustard seeds. When they pop, add cumin seeds, urad dal, curry leaves, chopped ginger and slit green chilies. Fry for 2 - 3 minutes.

Add turmeric powder and saute on a low heat till the raw smell goes.

Add boiled and mashed potatoes, paneer cubes, grated carrot, hing and salt to taste. Do not add water. Mix well.

Cover with a lid and cook on a low heat for 10 minutes. Switch off the heat. Finally mix with chopped coriander leaves (optional). Allow the mixture to cool for some time. Remove the slit green chillies. Make lemon sized balls ( bondas ) and keep aside.

For the Bondas:

Heat oil in a kadai or frying pan. Reduce heat to medium.

Dip each lemon sized bondas in gram flour batter and ( ensure the batter is well coated ) deep fry on a medium heat till golden color. Drain out oil and  place on paper towels to absorb extra oil. Serve as an evening snack with tomato sauce / coconut chutney.

No comments: