Difference between revisions of "Coconut Bondas"
RealRecipes (talk | contribs) m (Text replace - "Category:Snack Recipes" to "Category:Appetizer Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Singaporean Recipes" to "Category:Singaporean cuisine") |
||
| Line 36: | Line 36: | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
| − | [[Category:Singaporean | + | [[Category:Singaporean cuisine]] |
[[Category:Singaporean Snacks]] | [[Category:Singaporean Snacks]] | ||
[[Category:Appetizer Recipes]] | [[Category:Appetizer Recipes]] | ||
Revision as of 18:35, 19 April 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
Directions
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.
