For those of you who enjoy a good snack, here is one for your enjoyment. Bonda originated in India as an Indian potato dish and has since created various variations throughout the country with different ingredients such as sweet potatoes or tapioca. One popular variation is "Aloo Bonda," which are usually deep-fried balls made from mashed boiled potatoes that resemble doughnuts without holes.
There are also other favorites like green peas, pineapple grated into small pieces to make it look more appealing than just pureeing these fruits (which can be messy), paneer (Indian cheese), or even vegetarian versions using chickpeas instead of meat! The flavors vary regionally but they all have their own unique style making them stand out while still the original process and ingredients to be almost the same.
This recipe is made of urid dal which is a source of protein, and when fried in oil it is believed in Indian medicine it helps to retain brain in its jelly state, and pepper added is good for digestion. Try this protein rich urid dal bonda recipe and live healthy.
Soak urid dal for 15 minutes. Drain off all water and leave the dal for another 10 minutes.
Now grind the dal along with salt and green chili in a wet grinder (mixer will not give desired effect)
Just sprinkle water and grind until smooth fluffy (it will take minimum 20 minutes for this quantity of dal, but consistency is the key, so remove as soon as the dal has become smooth and fluffy)
Coarsely crush the pepper and add in the batter. Mix well.
Heat oil in a kadai. When oil is heated take a small portion of batter with wet hand, make a ball and put in oil.
Cook on both side by stirring until golden brown.
Drain excess oil and remove in a vessel and serve with sauce or chutney.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.