Banana bonda, a variation to potato bonda. Preparation Time: Cooking Time: Makes 8 to 10 bondas
1 cup urad dal (split black lentils) 100 gms beaten rice (poha) 100 gms green peas 500 gms raw banana 1 tbsp ginger-green chilli paste 1/2 tbsp lemon juice 1 tbsp sugar 2 tsp garam masala salt to taste 20 raisins (kismis) 1/2 cup chopped coriander (dhania) 1/4 cup chopped mint leaves (phudina) 1 tsp chilli powder 1 tsp oil 1 tsp urad dal (split black lentils) a pinch of asafoetida (hing) 1 tbsp turmeric powder (haldi) oil for deep frying
Soak urad dal for 3-4 hours in water, drain and keep aside.
Blend the urad dal in a mixer into a smooth paste, using little water, salt and little water to make smooth batter. Keep aside.
Soak the beaten rice in enough water for 1/2 hour.
Boil the peas and bananas in a pressure cooker for 2 whistles.
Peel and mash bananas, add the peas and mix well in a bowl.
Add the ginger-green chilli paste, lemon juice, sugar, garam masala, salt, raisins, coriander, soaked poha, chilli powder and mint and mix well.
Heat a tsp of oil in a pan, add the urad dal and saute till it turns to golden in colour.
Add the hing and haldi powder, mix well and add to the mixture of banana-peas and mix well.
Divide the mixture into equal portion and shape it into round balls.
Dip banana balls in the prepared batter.
Heat the oil in kadhai and deep-fry the bondas till golden and crispy.
She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.