Date posted: 26/04/2019

Aromatic bondas with coconut dressing

  • Serves 10
Votes: 0 Average: 0


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


  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.
Back to Top