Egg Bonda

Boiled eggs are dipped in besan batter and deep fried. Egg Bonda are crispy from outside and soft eggy inside.

Ingredients:

• Eggs - 4
• Oil - 1 tbsp + for frying
• Water as needed
• For Batter :
• Besan - 1 cup
• Rice Flour - 1/3 cup
• Chili Powder - 1 tsp
• Jeera Powder - 1/2 tsp
• Salt to taste
• Hing/ Asafoetida a pinch
• Baking Soda a pinch

Method :

• Boil eggs with enough water for 10 mins. Let it cool and peel the skin. Cut them into half and keep aside.

• In a bowl take all the ingredients for batter. Mix well.

• Add 1 tbsp of hot oil. Mix well with out any lumps. 

• Add water and make a thick batter. Meanwhile heat oil in a kadai on medium flame.

• Take few eggs at a time. Dip them in the batter and slide in medium hot oil. Fry them till crispy.

• Serve warm with your favorite dip. 

Broccoli Bajji

In this recipe the chickpea flour (Besan) lightly coats the broccoli florets which provides great flavor and texture. Its a perfect way to get kids to enjoy the health benefits of broccoli.

Ingredients :

• Broccoli  - 250gms
• Oil for deep frying

     For Bajji Batter:

• Besan /chickpea flour - 1/2 cup
• Rice powder - 2tbsp
• Chilli powder - 1tsp
• Turmeric - a pinch
• Asafoetida - a pinch
• Salt to taste

Method :

• In a bowl take all the ingredients for bajji batter as mentioned above. Mix it well with water.
• Make the batter without any lumps (the batter should not be too thick)    

• Now heat oil in a pan. Once it is heated reduce it to medium flame
• Now Dip the broccoli florets in the batter (light Dip) & drop into the oil pan 

 

• Fry till they are crispy  (approx. 2-3mins)
• Tasty & crispy broccoli bajji is ready to serve.

Bread Bonda

Bread Bondas are crispy dumplings in which spicy potato and green peas mixture is stuffed in bread slices, shaped into balls and deep fried. Learn how to make this easy, crispy n yummy snack for evening with step wise pictures.

Ingredients :

• Bread Slices - 12
• Potato - 3
• Frozen Peas - 1/2 cup
• Onion - 1 medium sized
• Jeera - 1 tsp
• turmeric Powder - 1/4 tsp
• Chili Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Coriander Leaves(chopped ) - 2 tbsp
• Salt to taste 
• Oil - 2 tsp + for frying

Method :

• Pressure cook potato and green peas with little water and salt for 3-4 whistles. Once pressure comes down, drain and let them to cool down.
• Peel the skin of potato and smash both potato and green peas.
• In a kadai heat 2 tsp oil. Splutter jeera and add finely chopped onion. Fry till onions are translucent and add potato peas mixture.

• Mix and add turmeric powder, chili powder, garam masala and salt. Add a tbsp of water and mix well. Fry on medium flame for 2-3 mins and sprinkle chopped coriander leaves.

• Mix well. Switch off flame and let it cool down. Make lemon sized balls out of it and arrange them on a plate. (approx. 12 balls)

• Trim the sides of the bread with the help of a knife. In a wide bowl take enough water to dip the bread slices.
• Take one bread slice, dip one side quickly and take it out. Hold the wet bread slice in your hand with wet side facing down. Place a ball of potato peas mixture. (Dip the bread only for less than 2 seconds, else the bread slice will become gooey.)

• Cover it as you squeeze out the water and shape them into balls/bondas. Follow the steps to prepare more bondas and place it on a plate.  (If you are preparing for guests, prepare the balls and keep ready. Just before serving, fry them and serve warm)

• In a kadai heat oil on medium flame. While sliding the bondas oil should be hot but not fuming hot. Slide few bondas at a time and keep turning them gently for even frying. Fry them on medium flame to get crispy crust. (If oil is not enough it will absorb more oil and if its very hot it will brown soon without being fried properly.)
• Drain them on a paper towel. Fry other bondas and serve them warm with tomato ketchup.

Chili Chicken Drumsticks

Chili Chicken is a popular Indo-Chinese dish. Chicken is marinated with sauce and spices, coated with flour and deep fried. Fried chicken is then stir fried with onion, capsicum and Ching's Chicken Chili Miracle Masala. Ching's Miracle masala is easily available in stores. Chili Chicken can be served as an appetizer or to compliment veg/non-veg fried rice dish. Here I have used chicken drumsticks. You can use bone/boneless chicken pieces and prepare the same dish.

Ingredients :

• Chicken Drumsticks - 4 nos.
• Onion - 1 medium sized
• Capsicum - 1 small
• Chili - 1 
• Ching's Chicken Chili Miracle Masala - 1 1/2 tbsp
• For Marination :
• Red Chili Sauce - 1 tbsp
• Soy Sauce - 2 tsp
• Ginger Garlic Paste - 1 tsp
• Salt to taste
• All Purpose Flour(Maida) - 2 tbsp
• Corn Flour - 1 tbsp
• Oil for frying + 1 tbsp

Method :

• Clean the chicken drumsticks and pat them dry with a tissue. Make slit on them to absorb the spices.
• Take the drumsticks in a bowl and all the ingredients listed under marination. Marinate for minimum of 1 hour.

• Add maida, corn flour, salt(optional if required, as we have added for marination) and coat the drumsticks. Sprinkle water if required.

• Deep fry them in oil till done and drain on a absrbent paper. Or grill them in oven/ air fryer at 180 degree C until done.

• Chop onion into 4 parts and separate its layers. Chop capsicum into cubes and slit 1 green chili.

•  In a bowl take chili miracle masala, add 1/4 cup water and mix well with out any lumps.

• In non-stick pan heat 1 tbsp oil. Add cubed onion, capsicum and slit green chili. Fry for a while. Drop in fried chicken drumsticks and give a stir.

• Pour the prepared masala mix over the chicken. Stir and cook till the chicken has absorbed the masala.

• Chili chicken drumsticks are ready to be served as an appetizer.