- 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
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.
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.
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