Aromatic bondas with coconut dressing

26.04.2019
  • Serves 10

Ingredients

  • For the batter
  • Everyday Favourites ground turmeric 3g
  • Dr Oetker baking powder 10g
  • Everyday Favourites chilli powder 4g
  • Everyday Favourites sesame seeds 15g
  • Gram flour 200g
  • Water 600ml
  • For the filling
  • Everyday Favourites medium desiccated coconut 50g
  • Everyday Favourites garam masala 8g
  • Everyday Favourites sesame seeds 10g
  • Chopped garlic in oil 20g
  • Everyday Favourites ground cumin 8g
  • Ginger fresh chopped 20g
  • Spring onions sliced fine 100g
  • Maldon sea salt 1.5g
  • Mashed potatoes 300g
  • Chopped coriander 20g
  • Everyday Favourites extended life vegetable oil - polybottle 15ml
  • For the coconut dressing
  • Cook Asia rich & creamy coconut milk 400ml
  • Coriander 25g
  • Green chilli 15g
  • Pure olive oil glass 100ml

Method

  1. Mix the turmeric, baking powder, chilli powder, sesame seeds, gram flour and water together to form the batter and set to one side.
  2. Heat a frying pan and toast the coconut, garam masala and sesame seeds for 1-2 minutes then remove from the pan and set to one side.
  3. Add the chopped garlic in oil to the pan then the cumin, ginger, spring onions and salt - add the extra oil if needed and cook for 3-4 minutes.
  4. Then add all of these to the mashed potato and mix together, finish with the chopped coriander.
  5. Check the seasoning and then chill.
  6. Make the coconut dressing by adding all the ingredients into a food blender and pulse until smooth, then set this to one side.
  7. Once the potato mix is cooled roll into 30-35g balls and coat in the batter and deep fry at 180c until cooked.
  8. Serve 3-5 per portion for a starter, with a tomato salad, fresh sprigs of coriander and the coconut dressing. Finish with lime wedges.
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