Hot Cocoa Bonda
#5pm- Country Savoury with Continental Touch and without Onion.
Cooking Instructions
- 1
Stuff Preparation – Heat oil in a pan. Add chopped ginger, green chilli and cumin seeds. Saute for a minute.
- 2
To this mix, add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well on low flame. Saute it for 2 minutes.
- 3
Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
- 4
Then prepare medium sized balls from this mixture.
- 5
Batter Preparation – Take a container. Add cocoa powder, bengal gram flour, baking soda, salt, red chilli powder, grated jaggery and tamarind puree. Prepare a thick flowing batter by adding little by little water to this mixture.
- 6
Heat oil for deep frying in a kadhai or pan. Dip each dumpling in the batter and coat it well with the batter on both the sides.
- 7
Add the batter coated balls in the medium hot oil and fry them till they turn crispy.
- 8
Serve hot with chutney/homemade sauce.
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