BONDIYÉ BHOJJO
BANANA FLOWER POD
HOT N’ SAVORY DEEP-FRIED PATTIES
Ingredients:
1) Banana
flower pod (bondi in Konkani, koombe in Malayalam), without the hard
core – 300 gm.
2) Raw rice –
200 gm.
3) Tor dal
(split pigeon pea lentils) – 200 gm.
4) Hot red
chili powder – 1 tablespoon
5) Asafoetida
powder – ¼ teaspoon
6) Powdered
salt – 1½ teaspoons
7) Freshly
grated coconut – ½ cup
8) Coconut oil
or any other cooking oil – to deep fry
To Make:
Soak the rice and the tor dal in water for an hour. Bite on a
small piece of the flower pod to confirm that it is a sweet edible type. Some
varieties are quite bitter. For more
details, see my bondiyé upkari recipe.
Chop the banana flower cone to super fine bits, taking care
not to use any of the hard core (spear-like extension of the stem which ends at
the center of the flower pod). Wear gloves if you will for the juice of the
flower pod can stain your fingers dark for a day. Wash and drain the rice and
the dal.
Put them in a food processor and grind to a somewhat grainy
to smooth paste (the traditional bondiyé bhojjo is quite grainy.
However, my husband and kids love to eat softer bhojjos and so I usually grind
it to smooth paste). Transfer the paste to a mixing bowl and add the chili
powder, the asafoetida powder, the salt and the chopped pieces. Mix nicely with
your hand. Taste and adjust the seasoning if required.
Set a wok on high heat. Pour in the cooking oil. As soon as
the oil is hot and about to smoke, make small lime sized balls of the mixture,
flatten them between your palms to patties and release gently into the hot oil,
taking care not to crowd the wok. Stir frequently to fry all the sides equally.
Do not allow the oil to get too hot or to smoke. Adjust the heat and fry the
patties till the outside feels crispy when you stir with the ladle. Lift out
and drain off the excess oil. Continue till all the bondiyé bhojjos are fried beautifully.
Serve warm with porridge, rice gruel, rice, cherupayar kanji
or just as a crispy snack.
Enjoy!!!
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