Banana bonda, a variation to potato bonda.
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.
- Serve hot with chutney and sauce.