Fork and Beans

Health begins in the Kitchen

Onion Peas Bonda

INGREDIENTS

Onions – 300 grams
Salt – 1 teaspoon
Ginger – 1 tablespoon
Green chili – 1 teaspoon
Turmeric – 1/2 teaspoon
Paprika – 1/2 teaspoon
Asafoetida – 1/4 teaspoon
Garam masala – 1 teaspoon
Coriander seeds – 1 teaspoon
Dry fenugreek leaves – 1 tablespoon
Chaat masala – 1 teaspoon
Boiled green peas – 2 tablespoons
Gram flour – 110 grams
Rice flour – 70 grams
Coriander – 2 tablespoons
Water – 40 milliliters
Oil – for frying

(For Green Chutney)

Curd – 125 grams
Coriander – 10 grams
Mint – 8 grams
Ginger – 1/2 teaspoon
Garlic – 1 tablespoon
Green chili – 2 teaspoons
Salt – 3/4 teaspoon
Lemon juice – 2 teaspoons
Water – 2 tablespoons

PREPARATION

1. In a mixing bowl, add 300 grams onions, 1 teaspoon salt and mix it well.
2. Rest the mixture for 15 minutes.
3. Then, add all the remaining ingredients in it and mix it well.
4. Take some mixture in your hands and shape it into a ball.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper and keep aside.

(For Green Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Serve with prepared onion peas