KAPPA BONDA
SPICY, YUMMY, DEEP-FRIED TEATIME CASSAVA SNACK
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 appétit!!!
No comments:
Leave a Comment