Question ID: 2000-10302-0-1-3-4
Recipe Description
Pressure cook five to six (about half a kilogram) of potatoes in a pressure cooker for about eight to ten minutesRemove the cooker from stove and allow the pressure to come down to normal
Once pressure is normal, remove boiled potatoes from cookerYou can place the potatoes in cold water to rapidly cool them downRemove skin and mash the potatoes with your finger without any lumps
You can prepare other ingredients when the potatoes are being pressure cookedChop two medium sized onion and keep asideChop five or six Green chilies (as per your taste) in to fine piecesPlace a frying pan over medium flame and add about a tablespoon of oilStir fry the chopped onions and Green chilies till raw smell disappearsAdd salt to taste and the mashed potatoes to the pan and mix wellRemove the pan from stove and allow the potato mix to cool down
In another vessel, take the following ingredientsAbout half a cup of chickpea flourOne teaspoon of red chili powderOne teaspoon of cumin seed powderOne teaspoon of fennel seed powderAbout half a teaspoon of Asafoetida powderSalt to tasteMix all these ingredients with water to form a thick batterNow make about one inch size balls with the mashed potato mix and place them in the batter so that the potato balls are evenly covered with batter on all sides.If the batter is very thick, add little water. If it is runny, add little amount of chickpea flour.
Heat enough cooking oil over medium flameOnce the oil is heated, add the coated potato balls one by oneRotate the bonda with a ladle so that all sides are evenly cookedWhen the outer surface of the Bondas turn golden brown remove from oilStrain extra oil using a strainerServe this delicious snack food hot with coconut chutney and coffee
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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