Vijaya Swaminathan thinks her mother might have put this recipe together to get her to eat those beetroots she hated as a child. A regular evening snack at her place today, the bondas can package any vegetable in exciting flavours, she says. The accompanying ingredients like rice flour, corn flakes and besan give this dish the much-loved crunch. Some spicy green chutney to go along and you're all set to win your child's heart promises Vijaya.
What you need:
Potato, carrot, beetroot and big onion : 2 each
Beans: 10
Small onions : 10
Green chillies: 4
Ginger: 1 piece
Green peas: 50 grams
Fried cornflakes: 1 cup
Kesari powder: 1 tsp
Chilli powder: 1 tsp
Asafoetida : 1 tsp
Besan: 100 grams
Rice flour: 100 grams
Oil : For deep frying
Salt: To taste
Cooking instructions:
Slice into small cubes all the vegetables and fry with oil till tender. Add to this the rice flour, besan, kesari powder, chilli powder, asafoetida, salt, cornflakes and some water before kneading into a thick dough. Roll into medium sized balls and deep fry in a pan. Serve with green chutney or tomato ketchup.
Home maker, Vijaya Swaminathan, has been publishing household tips, jokes and short stories to popular Tamil magazines for the past several years. As someone who loves to experiment, she spends her free time browsing through magazines to find new recipes and tries to add her own touch to the dishes.
