Question ID: 2000-12263-1-2-3-5
Recipe Description
Palak/Spinach Leaves – 1 bunch with 20-25 leavesOnion – 1 medium sizedGreen Chillies – 2-3Besan or Bengal Gram Flour – 1/2 to 3/4 cupCoriander Leaves - 1strigMint Leaves - 1strigRed Chilli Powder – 1 tspCooking Soda – 1 tspSalt ( as required )Oil (for deep fry)
Finely chop the Onion, Green Chillies, and the Palak/Spinach leaves.Keep aside!!
Add all the chopped vegetables, Red Chilli Powder, Cooking Soda and Salt in a flat bottom pan.Mix well.
Besan or Bengal Gram Flour is used to prepare a semi-solid dough to let you comfortably deep fry the Bonda/Bajji in oil.When preparing the dough, make sure that the Besan or Bengal Gram Flour is added incrementally (do not add in one go) making sure the final dough mixture has more vegetables than flour.Keep aside the dough for 10 minutes.High vegetable content gives a better taste to the Bonda/Bajji. **Do not add any water to the dough. The Palak/Spinach leaves and Onions themselves supply the water content required for the mixture.**
Heat the Oil in a pan enough to prepare for deep-frying.Once the oil is heated up, now take a small portion of the dough in hand.Make them into a sphere shape, drop into the oil.Deep fry in low flame.
They are fried and ready to serve.Once the bonda's turn golden amber in color, remove them from the oil and place it on to paper napkins to remove excess oil.These Palak/Spinach Bonda can be served with some green chutney, coconut chutney, or with your favorite ketchup. This is so far the best combination to enjoy tea-time.That's all Foodies!! Happy Tea-Time.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
Choices:
 |
 |
 |
 |
|---|---|---|---|
| (A) | (B) | (C) | (D) |
|
|---|
 |