Mysore Bonda Deep-Fried Vegetable Balls
Take a pause to savour the crunchy Indian snacks called Mysore Bonda: a easy vegan recipe for deep fried balls made of cauliflower, potato and chickpea flour
ingredients
Preparation
Trim and wash the cauliflower and cut into large pieces.
Peel, wash and quarter the potatoes.
Cook both vegetables in a steamer for about 15 minutes then crush in a potato ricer.
Transfer the resulting mash to a bowl.
Wash the coriander, shake dry, pick off the leaves and chop finely.
Put the chick-pea flour, coriander, garam masala, pepper and salt into the bowl with the vegetables and knead well with your hands.
If the mixture is too moist, add a little more chick-pea flour.
Form the mixture into 20 to 24 balls (about 4 cm in diameter).
Heat the oil in a karai or pan.
Put the balls into the oil in batches using a skimmer or slotted spoon and fry over a high heat for about 3 minutes, until golden brown.
Take out and drain on absorbent kitchen paper.
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