Hot Cocoa Bonda

by Abhinetri

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Bonda is a famous snack in South-India. I gave a continental touch to the country savoury. This recipe is a perfect evening snack with tea.
Tamarind and jaggery mixed in the batter gives it a sweet and tangy flavour and subtles the bitter tinge of cocoa powder.

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Hot Cocoa Bonda recipe - How to make Hot Cocoa Bonda

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Preparation Time: 15 mins Cooking Time: 10 mins Total Time: 25 mins 4Makes 4 serving
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Ingredients

For The Batter
1 cup dark and natural cocoa powder (unsweetened)
2 pinches baking soda
3/4 cup besan (bengal gram flour)
grated jaggery (gur)
3 tbsp tamarind (imli) pulp
salt to taste
2 tsp red chilli powder
water as required to prepare a smooth batter
oil for deep-frying

For The Stuffing
6 medium sized boiled , peeled and mashed potatoes
2 tbsp oil
1 tsp chopped ginger (adrak)
2 tbsp finely chopped green chillies
1/4 tsp carom seeds (ajwain) powder
1/4 tsp cumin seeds (jeera)
salt to taste
2 pinches turmeric powder (haldi)

Method

For the stuffing

Heat oil in a pan. Add chopped ginger, green chilli and cumin seeds. Saute for a minute.
Add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well and Saute on low flame for 2 minutes.
Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
Then prepare medium sized balls from this mixture.

For the batter

In a deep bowl combine the cocoa powder, besan, baking soda, salt, red chilli powder, grated jaggery and tamarind pulp. Prepare a thick flowing batter by adding water little by little to this mixture.
Heat oil for deep frying in a kadai.
Dip each ball in the batter and coat it well from all the sides and deep-fry a few at a time on a medium flame till they turn crispy.
Serve hot with chutney.