Saturday, 27 August 2016




Ingredients for the filling:

     1)    Peeled and washed cassava – 500 gm.
     2)    Onion – 100 gm.
     3)    Peeled garlic cloves – 3 gm.
     4)    Hot green chilies – 8 gm.
     5)    Kashmiri chili powder – 5 gm.
     6)    Garam masala powder – 3 gm.
     7)    Cooking oil – 2 teaspoons
     8)    Curry leaves – 2 sprigs.
     9)    Powdered salt – 6 gm.

Ingredients for the tempura:

     1)    Maida (white wheat flour) – 200 gm.
     2)    Salt – 4 gm.
     3)    Water – 225 ml.
     4)    Cooking oil – to deep fry

To make the filling:

          Chop the cassava roughly to large chunks and transfer to a pressure cooker. Tip in the turmeric powder and pour in enough water to immerse the cassava fully. Close the lid and set on high heat. As soon as the cooker blows the first whistle, lower the heat and let cook for 10 minutes. Switch off the heat and let the cooker cool naturally.

          Meanwhile, peel and chop the onion to fine pieces. Chop the garlic and the chilies to superfine bits and set aside. Check to see if the cooker has cooled down enough for the steam to subside naturally. If so, open the lid and drain off the water.

Put the cooked cassava chunks into a mixing bowl and mash nicely with the bottom of a stainless steel glass. Pick off fibres if any.

Set a wide pan or vessel on high heat. Pour in the cooking oil (2 teaspoons) and tip in the chopped onions, the green chilies and the garlic. Pull the curry leaves off their sprigs and throw them in. Stir well for 3 minutes.

Now tip in the garam masala, the powdered salt and the Kashmir chili powder. Stir twice or thrice and tip in the mashed cassava. Lower the heat and stir till all the ingredients mix thoroughly. Switch off the heat and leave aside to cool.

To make the tempura:

In the meantime, put the flour (maida) in a mixing bowl. Tip in the salt and pour in the water. Mix or blend well till all the lumps are dissolved and set aside.

To deep-fry:

Check to see if the filling is cool enough to touch. If it is, make small balls (you can make gooseberry sized ones or even lemon sized ones as you like) of uniform size.

Set a wok or frying pan on high heat. Pour in the cooking oil. As soon as the oil is hot (it should not smoke), put 5 or 10 balls into the batter. Roll each ball to coat it fully and slip it carefully into the hot oil. Take care not to overcrowd the wok or frying pan.

After a couple of minutes, start turning them carefully. Fry for 4 to 5 minutes till the tempura feels a bit crisp as you turn the bondas. Lift them out, drain off the excess oil and continue the process till all the bondas are fried. Your delicious, spicy-hot kappa bondas are ready to serve. Enjoy hot.

Kappa Bonda with Ekpanni Chutney

Try with ekpanni chutney if you like to spoil yourself or just enjoy a bite of kappa vada pav (open up a pav, put a dollop of ekpanni chutney, top up with a kappa bonda and close the pav) followed by a little bite of coconut chili fries or hinga mirsange. Repeat till you nearly bite off your fingers!

Bon app├ętit!!!

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