Sweet Bonda
Sweet Bonda is an easy to make South Indian evening snack made with wheat flour and flavored with banana, cardamom and ginger powders.
Ingredients
- 2 Cups Whole Wheat Flour
- ¼ Cup Rice Flour
- a large pinch Salt
- ¼ tsp Baking Soda
- ¼ tsp Dry ginger powder
- ¼ tsp Cardamom powder
- ¾ cup Jaggery (Adjust per taste)
- 1 large Ripe Banana
- Oil - For Frying
Instructions
- First add all the dry ingredients from whole wheat flour to the cardamom powder to a clean mixing bowl. Mix until combined well.
- In a small pan, heat the jaggery along with about ½ Cup of water. Once the jaggery is completely dissolved, strain it using a metal mesh filter to remove the dirt. Add the jaggery syrup to the flour mixture.
- Smash the banana using your hands and add to the flour mixture. Add sufficient water (about ½ cup) and mix everything together into a smooth and thick batter.
- Heat oil in a pan for frying. Once hot, turn the flame to medium. Take a small portion of the batter, roughly shape it into a round ball and drop it into the hot oil and fry until nicely golden brown. Remove from oil using a slotted spoon and drain excess oil on paper towels. Repeat for the remaining batter.
- Enjoy hot.
Notes | FAQ
- Banana should be very ripe to get the best flavor. However, you can also skip it if you want.
- Fry the bonda in batches and in medium flame to ensure that the oil temperature is maintained the the center of the bondas gets a chance to get cooked.
- Color of the bondas would depend on the color of your jaggery. If jaggery is light colored, your bondas will be golden. If the color of jaggery is darker, you will get the perfect dark brown color for the bonda.
- Adjust the water quantity based on the right thickness for the batter. The batter should not be very thick or else the bonda will turn out hard. The batter should not be very thin or else the bonda will absorb more oil. Batter consistency is the key here. So add little water at a time and mix until you get a smooth batter.