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Hot Cocoa Bonda

Oct-09-2016
Abhinetri V
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Hot Cocoa Bonda RECIPE

Country Savoury with Continental Touch and without Onion.

Recipe Tags

  • Durga Puja Recipe
  • Veg
  • Easy
  • Festive
  • South Indian
  • Frying
  • Snacks

Ingredients Serving: 4

  1. For the Batter - Dark and Natural cocoa powder (Unsweetened) - 1 cup
  2. Baking soda - 2 pinches
  3. Gram flour (Besan) - 3/4 cup
  4. Grated Jaggery - 1.5 tablespoon
  5. Tamarind puree - 3 tablespoon
  6. Salt - To taste
  7. Red chilly powder - 2 teaspoon
  8. Water - as required
  9. For the stuffing - Medium Size Boiled Potatoes - 6
  10. Oil - 2 tablespoon
  11. Chopped ginger - 1 teaspoon
  12. Finely chopped green chilly - 2 tablespoon
  13. Carom seeds powder - 1/4 teaspoon
  14. Cumin seeds - 1/4 teaspoon
  15. Salt - To taste
  16. Turmeric powder- 2 pinches
  17. Oil - To deep fry

Instructions

  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.

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