Sunday, 3 March 2013

Chickpeas Bonda

I had plans to make falafel. When it turned into a disaster, this Bonda was born. A Protein rich variation of Potato Bonda :-)

Ingredients (Makes about 30 small bondas)

Chickpeas cooked 3 cups
Parsley a handful
Chilli powder 1 tsp
Cumin powder 1 tsp
Onion 1

For batter

Besan 1/2 cup heaped
All Purpose Flour 1/2 cup heaped
Rice Flour 2 tbsp
Chilli Powder 1/2 tsp
Turmeric 1/4 tsp
Hing a little

Method of Preparation

1. Soak and cook chickpeas in a pressure cooker. I had soaked about 1.5 cups and got about 3 cups of cooked chickpeas. You can use canned chickpeas as well.

2. Drain water and add to a mixie. Pulse and transfer to a vessel.

3. Add finely chopped onions and parsley. Also add chilli powder and salt.

4. Mix everything together and roll into small balls. Keep aside.

5. Prepare the batter by mixing besan (chickpea flour), maida (all purpose flour), rice flour, chilli powder, turmeric, hing and salt. You can add some baking soda as well if you want.

6. Add a little water and make a thick batter.

7. Heat oil for frying.

8. Dip the chickpea balls in the batter. Add to the hot oil. Fry a few balls at a time.

9. Once it is nice and golden, drain from the oil and transfer to a kitchen towel.

Enjoy with your favourite chutney