Hot Cocoa Bonda
by Abhinetri
01 Feb 2017
This recipe has been viewed 2606 times
Bonda is a famous snack in South-India. I gave a continental touch to the country savoury. This recipe is a perfect evening snack with tea.
Tamarind and jaggery mixed in the batter gives it a sweet and tangy flavour and subtles the bitter tinge of cocoa powder.
Hot Cocoa Bonda recipe - How to make Hot Cocoa Bonda
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
For The Batter
1 cup dark and natural cocoa powder (unsweetened)
2 pinches baking soda
3/4 cup besan (bengal gram flour)
grated jaggery (gur)
3 tbsp tamarind (imli) pulp
salt to taste
2 tsp red chilli powder
water as required to prepare a smooth batter
oil for deep-frying
For The Stuffing
6 medium sized boiled , peeled and mashed potatoes
2 tbsp oil
1 tsp chopped ginger (adrak)
2 tbsp finely chopped green chillies
1/4 tsp carom seeds (ajwain) powder
1/4 tsp cumin seeds (jeera)
salt to taste
2 pinches turmeric powder (haldi)
Method
For the stuffing
For the batter
For the stuffing
- For the stuffing
- Heat oil in a pan. Add chopped ginger, green chilli and cumin seeds. Saute for a minute.
- Add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well and Saute on low flame for 2 minutes.
- Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
- Then prepare medium sized balls from this mixture.
For the batter
- For the batter
- In a deep bowl combine the cocoa powder, besan, baking soda, salt, red chilli powder, grated jaggery and tamarind pulp. Prepare a thick flowing batter by adding water little by little to this mixture.
- Heat oil for deep frying in a kadai.
- Dip each ball in the batter and coat it well from all the sides and deep-fry a few at a time on a medium flame till they turn crispy.
- Serve hot with chutney.
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