How to Make Indian Bondas Asian Cooking Recipe Cuisine

India Bondas

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

2 tsp vegetable oil

1 tsp brown mustard seeds

1 onion, finely chopped

2 tsp grated fresh ginger

4 curry leaves

3 small green chilies, finely chopped

2.5 lb potatoes, diced and cooked

pinch of ground turmeric

2 tbsp lemon juice

1/3 cup chopped fresh coriander leaves

oil for deep-frying

BATTER:

1 cup besan or chickpea flour

1/4 cup self-raising flour

1/4 cup rice flour

1/4 tsp ground turmeric

1 tsp chili powder

Directions:

Heat a wok over medium heat, add the oil and swirl to coat. Add the mustard seeds and stir for 30 seconds, or until fragrant. Add the onion, ginger, curry leaves and chilli and cook for 2 minutes.

Add the potato, turmeric and 2 tsp of water and stir for 2 minutes or until the mixture is dry. Remove from the heat and cool. Stir in the lemon juice and coriander leaves then season to taste. Using a heaped tablespoon, shape into 24 balls.

To make the batter, sift the flours, turmeric, chili pwder adn 1/4 tsp salt into a bowl. Make a well in the centre of the dry ingredients. Gradually whisk in 1 1/3 cups water to make a smooth batter.


Fill a clean wok one-third full of oil and heat to 350F. Dip the balls into the batter, then cook in the hot oil, in batches for 1-2 minutes or until golden. Drain and season with salt. Best when served hot.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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