Difference between revisions of "Coconut Bondas"
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Heat 2 tbsp of [[oil]] in a pan. Fry the [[mustard seed]]s and [[cumin|cummin]] seeds, till they splutter. Add the green chillies, [[coconut]], [[salt]], [[Raisins|Raisin]] and [[cashew]] [[nuts]]. Fry for 5 minutes. Let the mixture cool. Dry grind the bread slices. Add to the mashed [[potato]]es, [[salt]] and bread powder. Mix well to make a soft dough. | Heat 2 tbsp of [[oil]] in a pan. Fry the [[mustard seed]]s and [[cumin|cummin]] seeds, till they splutter. Add the green chillies, [[coconut]], [[salt]], [[Raisins|Raisin]] and [[cashew]] [[nuts]]. Fry for 5 minutes. Let the mixture cool. Dry grind the bread slices. Add to the mashed [[potato]]es, [[salt]] and bread powder. Mix well to make a soft dough. | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
| − | [[Category:Singaporean | + | [[Category:Singaporean cuisine]] |
| − | [[Category:Singaporean | + | [[Category:Singaporean cuisine]] |
| − | [[Category:Snack Recipes]] | + | [[Category:Snack Recipes]] |
| + | [[Category:Appetizer Recipes]] | ||
Latest revision as of 11:19, 15 July 2012
Description
File:01feb-ph01.jpg
Coconut Bondas
Ingredients
- 1 cup coconut, grated
- 5 potatoes, boiled and mashed
- 6 green chillies, chopped
- 1 tsp cummin seeds
- 1 tsp mustard seeds
- 3 bread slices
- 3 tbsp coriander leaves, chopped
- Few Raisins
- A few chopped cashew nuts
- salt to taste
- oil for deep frying
- 2 tbsp oil, for sautéing coconut
- 1 egg, beaten
Procedures
Heat 2 tbsp of oil in a pan. Fry the mustard seeds and cummin seeds, till they splutter. Add the green chillies, coconut, salt, Raisin and cashew nuts. Fry for 5 minutes. Let the mixture cool. Dry grind the bread slices. Add to the mashed potatoes, salt and bread powder. Mix well to make a soft dough.
Take a small portion of the Potato dough, flatten on your palm and fill with coconut stuffing and shape into a small ball. Repeat with the rest of the dough and stuffing. Roll in the beaten egg and deep fry in hot oil till golden brown. Serve with green chutney or tamarind chutney.
