Monday 5 September 2016

Potato, sweet courn bonda

vegan, gluten free
Weekends are special as we spend more time with our family. It is always nice to cook something special, especially for evening snack when everyone is together playing games or watching a film. Bondas are very easy to make and you can do this using left overs from previous day. They have a  crispy outside and fluffy inside.

aprx 4 large potato
1 tin sweet corn
a large handful of fresh coriander

For the batter:
150g chickpea flour
1/2 baking powder
2 teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground turmeric
½ teaspoon cayenne peeper
½ teaspoon fine sea salt


For the batter, mix all ingredients. Slowly whisk in 175 ml water whisk to combine and get rid of any lumps.
Boil potato until the are soft then smash to make puree. Mix with the sweet corn and chopped coriander. Make medium, snowball-sized, balls from this mixture.
Add the potato balls to the batter and turn them, making sure they are all thoroughly coated.

Heat about 2 cm depth of oil in a heavy-based pan over a medium high heat. When the oil is hot enough to turn a cube of white bread light golden brown in 30-40 second, start cooking Bondas. 
Cook for about 3 minutes, until crisp and golden brown on the base, then turn over and cook for another minute or two. Drain the Bondas on kitchen paper, then serve.

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