Cauliflower Bonda
Ingredients:
- Cauliflower
Florets – 500gms
- Gram
Flour – 250gms
- Rice
Flour – 50gms
- Green
Chilies – 7
- Red
Chili Powder – 1/2tsp
- Salt
– To Taste
- Oil
– 2Tbsps (To Mix In The Flour)
- Cumin
Seeds – 1/2tsp
- Chopped
Coriander – 2Tbsps
- Baking
Soda – 1/4tsp
- Water
– 400gms(Approx.)
- Oil
– For Deep Frying
Preparations:
Wash
green chilies and grind in a mixer grinder. Add cumin seeds to the ground
chilies and crush slightly. Take this chili mixture into a plate & keep it
aside.
Wash
cauliflower florets. At times we find worms in cauliflower. To get rid of the
worms, wash florets in warm water. Cut the stems of big florets as shown in the
movie clip—this will allow the florets to cook evenly. Add the washed florets
into a microwave safe bowl and add 30 ml water. Place this bowl in microwave
oven and cover it partially. Cook the florets on high power for 5 minutes and
allow 2 minutes standing time. We need to just parboil the florets. When raw
cauliflower florets are dipped in batter & fried, it will not get cooked
from inside—to get evenly cooked & fried bondas we need to parboil the
florets before frying bondas. Drain the parboiled florets into a slotted bowl
to remove excess water. Cover & keep the drained florets aside to cool
completely.
Take
a big mixie jar and add gram flour, rice flour and salt. run the mixer grinder
to mix the ingredients. Add 2Tbsps of oil into the flour mixture and run to mix
well. Scrape the mixture sticking to the sides of the jar in between and run
the mixer grinder to incorporate the oil well into the flour mixture. Now add
water little by little and run the mixer to form a smooth batter. Use a spatula
to bring the mixture sticking to the sides of the jar and blend adding water.
Do not add all the water at one go---to maintain the consistency of the batter
add water in small intervals and prepare the batter. finger dipped in batter
should coat it evenly. After preparing the batter add red chili powder,
chili-cumin paste and mix. Then add chopped coriander and mix again. Take this
prepared batter into a bowl and cover it. Keep this batter bowl aside to rest
for 30 minutes.
Method:
Heat
a pan and add sufficient oil to fry the bondas.
After
30 minutes, add baking soda to the batter and mix well. Remember to add baking
soda just before frying the bondas.
Spread
a paper napkin in a plate. After frying the bondas placing them on the paper
napkin will soak excess oil.
Test
the heat of the oil by dropping a portion of batter. If the batter comes up at
once, it indicates oil is hot enough to fry the bondas. Dip the parboiled
floret in batter and lift to drain excess batter. Carefully add the batter
coated floret to the hot oil. Similarly add few more florets to the oil for
frying. After some time the bondas will increase in size. So add sufficient
batter coated florets to the oil for frying. Fry on medium heat stirring and
turning the bondas in between for even frying. When the bondas are golden in
color, take them out of the oil with a slotted ladle and place them on the
paper napkin. Fry the remaing florets in the above method on medium heat. Serve
the bondas hot with sauce, ketchup or any chutney of your choice.
It
is advisable to have buttermilk after eating the bondas. Buttermilk is an
antidote for fried items.
Points to Remember:
Use
fresh cauliflower whose florets will be crisp & firm.
Add
seasonings (red chili powder, salt etc…) according to taste.
Wash
cauliflower thoroughly. To get rid of worms in cauliflower dip the flower in
warm water for a minute or so. Then break the cauliflower into florets. If the
florets are too big, cut the stems keeping the floret intact as shown in the
movie clip for even cooking and frying. Parboiling the florets cooks the bondas
from inside removing the rawness of cauliflower. Remember only to parboil and
not boil the florets. Cooked florets will not retain the shape to dip them in
batter. so only parboil the florets to get cooked partially and to retain
shape. The remaining cooking of florets will take place while frying the
bondas.
Preparing the batter in a mixer grinder is an
easy way to make a lumps free smooth batter.
Remember
not to add all the water mentioned at one go. Adding more water makes the
batter thin and will not coat the florets properly. Check the consistency of the
batter by dipping finger in the batter---batter should evenly coat the finger
as shown in the movie clip.
Remember
to add baking soda just before frying the bondas.
Take
care while dropping the batter coated florets into the hot oil.
Fry
on medium heat only to get evenly fried bondas.
Serve
the bondas hot with any chutney or sauce of your choice.
Most
important thing to remember is to drink a big glass of buttermilk after eating
the bondas as buttermilk is an antidote for fried things.
Enjoy !!!!!!!!!!!!!!
Preparations:
Wash
green chilies and grind in a mixer grinder. Add cumin seeds to the ground
chilies and crush slightly. Take this chili mixture into a plate & keep it
aside.
Wash
cauliflower florets. At times we find worms in cauliflower. To get rid of the
worms, wash florets in warm water. Cut the stems of big florets as shown in the
movie clip—this will allow the florets to cook evenly. Add the washed florets
into a microwave safe bowl and add 30 ml water. Place this bowl in microwave
oven and cover it partially. Cook the florets on high power for 5 minutes and
allow 2 minutes standing time. We need to just parboil the florets. When raw
cauliflower florets are dipped in batter & fried, it will not get cooked
from inside—to get evenly cooked & fried bondas we need to parboil the
florets before frying bondas. Drain the parboiled florets into a slotted bowl
to remove excess water. Cover & keep the drained florets aside to cool
completely.
Take
a big mixie jar and add gram flour, rice flour and salt. run the mixer grinder
to mix the ingredients. Add 2Tbsps of oil into the flour mixture and run to mix
well. Scrape the mixture sticking to the sides of the jar in between and run
the mixer grinder to incorporate the oil well into the flour mixture. Now add
water little by little and run the mixer to form a smooth batter. Use a spatula
to bring the mixture sticking to the sides of the jar and blend adding water.
Do not add all the water at one go---to maintain the consistency of the batter
add water in small intervals and prepare the batter. finger dipped in batter
should coat it evenly. After preparing the batter add red chili powder,
chili-cumin paste and mix. Then add chopped coriander and mix again. Take this
prepared batter into a bowl and cover it. Keep this batter bowl aside to rest
for 30 minutes.
Method:
Heat
a pan and add sufficient oil to fry the bondas.
After
30 minutes, add baking soda to the batter and mix well. Remember to add baking
soda just before frying the bondas.
Spread
a paper napkin in a plate. After frying the bondas placing them on the paper
napkin will soak excess oil.
Test
the heat of the oil by dropping a portion of batter. If the batter comes up at
once, it indicates oil is hot enough to fry the bondas. Dip the parboiled
floret in batter and lift to drain excess batter. Carefully add the batter
coated floret to the hot oil. Similarly add few more florets to the oil for
frying. After some time the bondas will increase in size. So add sufficient
batter coated florets to the oil for frying. Fry on medium heat stirring and
turning the bondas in between for even frying. When the bondas are golden in
color, take them out of the oil with a slotted ladle and place them on the
paper napkin. Fry the remaing florets in the above method on medium heat. Serve
the bondas hot with sauce, ketchup or any chutney of your choice.
It
is advisable to have buttermilk after eating the bondas. Buttermilk is an
antidote for fried items.
Points to Remember:
Use
fresh cauliflower whose florets will be crisp & firm.
Add
seasonings (red chili powder, salt etc…) according to taste.
Wash
cauliflower thoroughly. To get rid of worms in cauliflower dip the flower in
warm water for a minute or so. Then break the cauliflower into florets. If the
florets are too big, cut the stems keeping the floret intact as shown in the
movie clip for even cooking and frying. Parboiling the florets cooks the bondas
from inside removing the rawness of cauliflower. Remember only to parboil and
not boil the florets. Cooked florets will not retain the shape to dip them in
batter. so only parboil the florets to get cooked partially and to retain
shape. The remaining cooking of florets will take place while frying the
bondas.
Preparing the batter in a mixer grinder is an
easy way to make a lumps free smooth batter.
Remember
not to add all the water mentioned at one go. Adding more water makes the
batter thin and will not coat the florets properly. Check the consistency of the
batter by dipping finger in the batter---batter should evenly coat the finger
as shown in the movie clip.
Remember
to add baking soda just before frying the bondas.
Take
care while dropping the batter coated florets into the hot oil.
Fry
on medium heat only to get evenly fried bondas.
Serve
the bondas hot with any chutney or sauce of your choice.
Most
important thing to remember is to drink a big glass of buttermilk after eating
the bondas as buttermilk is an antidote for fried things.
Enjoy !!!!!!!!!!!!!!
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