Friday, 15 April 2016

KOHALA BONDA BHAJJI / SWEET ASH GOURD DUMPLINGS / कोहाळ्याचे बोंड भजी

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

METHOD:







1.       Peel the kohala. Deseed and grind the kohala to a paste or grate it.





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.


4.       Stir till it gets a little thick pourable but paste like.



5.       Allow to cool. Add in a pinch of salt and the elaichi pdr.




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.

7.       Heat oil for deep frying. When sufficiently hot, sim the flame.



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.




9.       Fry them evenly on all sides till golden.



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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