Hot Cocoa Bonda | How to make Hot Cocoa Bonda

By Abhinetri V  |  9th Oct 2016  |  
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  • Hot Cocoa Bonda, How to make Hot Cocoa Bonda
Hot Cocoa Bondaby Abhinetri V
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

10

0

About Hot Cocoa Bonda Recipe

Country Savoury with Continental Touch and without Onion.

Hot Cocoa Bonda is one dish which makes its accompaniments tastier. With the right mix of flavours, Hot Cocoa Bonda has always been everyone's favourite. This recipe by Abhinetri V is the perfect one to try at home for your family. The Hot Cocoa Bonda recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Hot Cocoa Bonda is 15 minutes and the time taken for cooking is 10 minutes. This is recipe of Hot Cocoa Bonda is perfect to serve 4 people. Hot Cocoa Bonda is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Hot Cocoa Bonda. So do try it next time and share your experience of cooking Hot Cocoa Bonda by commenting on this page below!

Hot Cocoa Bonda

Ingredients to make Hot Cocoa Bonda

  • For the Batter - Dark and Natural cocoa powder (Unsweetened) - 1 cup
  • baking soda - 2 pinches
  • gram flour (Besan) - 3/4 cup
  • Grated jaggery - 1.5 tablespoon
  • tamarind puree - 3 tablespoon
  • salt - To taste
  • red chilly powder - 2 teaspoon
  • water - as required
  • For the stuffing - Medium Size Boiled potatoes - 6
  • oil - 2 tablespoon
  • Chopped ginger - 1 teaspoon
  • Finely chopped green chilly - 2 tablespoon
  • Carom seeds powder - 1/4 teaspoon
  • cumin seeds - 1/4 teaspoon
  • salt - To taste
  • turmeric powder- 2 pinches
  • oil - To deep fry

How to make Hot Cocoa Bonda

  1. Stuff Preparation - Heat oil in a pan. Add chopped ginger, green chilly and cumin seeds. Saute for a minute.
  2. To this mix, add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well on low flame. Saute it for 2 minutes.
  3. Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
  4. Then prepare medium sized balls from this mixture.
  5. Batter Preparation - Take a container. Add cocoa powder, bengal gram flour, baking soda, salt, red chilly powder, grated jaggery and tamarind puree. Prepare a thick flowing batter by adding little by little water to this mixture.
  6. Heat oil for deep frying in a kadai or pan. Dip each dumpling in the batter and coat it well with the batter on both the sides.
  7. Add the batter coated balls in the medium hot oil and fry them till they turn crispy.
  8. Serve hot with chutney/home made sauce.

My Tip:

Tamarind and jaggery should be mixed in the batter to avoid the bitter tinge of cocoa powder.

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