A few days back I made Kesari Angoori Petha. In scooping out the flesh to create small balls for it, a lot of the tender kohala flesh remained unused. Definitely didn't want to waste it and throw that off. So have used it to make these bonda or sweet dumplings to be served as a side during meals or also as a snack. Make sure you keep your batter ready, but fry them just before serving, as once they cool their texture and flavour both changes a little.
Link for Kesari Angoori Petha :
KOHALA BONDA BHAJJI / SWEET ASH GOURD DUMPLINGS / कोहाळ्याचे बोंड भजी
INGREDIENTS
Kohala / petha / ash gourd grated or puree
|
1 cup
|
Gul / jaggery
|
¾ - 1 cup
|
Wheat flour
|
As req. approx. 2 – 3 tbsp
|
Elaichi Pdr / cardamom pdr
|
¼ tsp
|
Oil
|
For deep frying
|
2.
Heat ½ cup water in a pan, add
in the paste and cook it down till the water evaporates and the paste is
cooked.
3.
Add the jaggery into it and
allow it to dissolve completely.
6.
Add the wheat flour as much
would fit into the cooled mix and make a thick paste. It should be able to fall
in blobs.
8.
Drop in small blobs of the
prepared paste into the oil. You can also do this with the help of 2 tea
spoons or if you are confident enough that you are not going to burn yourself then you can do it by hand.
10.
Remove on to absorbent paper. They
will darken once they are out of the oil so remove them out when they are browned a little, cooked, but still light from outside.
11.
Serve them as an accompanying
side along with a meal or along with tea as a snack.
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