1 cup Maida

1/2 cup Curd

¼ tsp baking soda

1tsp salt

1/2 tsp black pepper powder

1tsp cumin seeds

1tbsp finely chopped coconut

Chopped curry leaves

For chutney –

1 sliced onion

1 inch ginger

4-5 garlic cloves

1/4 cup peanuts

4-5 whole red chillis

1 tsp salt

Small piece of tamarind

1 tsp oil

Method –

For bonda batter – Mix curd, salt, baking soda and ½ cup water in a bowl. Add maida and mix. Add cumin seeds, balck pepper powder, coconut, curry leaves and mix with hands, add ¼ water and prepare a thick sticky batter. Cover and keep aside for 5 minutes.

Heat oil and leave a spoonful bonda batter in hot oil, fry on high flame till they become crispy or golden in colour. Take them out from the oil and fry all the bondas in the same way.

For chutney – Heat a spoon oil, add garlic cloves, sliced onion, ginger and sauté for a minute.

Add whole dry red chilis, tamarind, peanuts and cook for 2-3 minutes. Switch off the flame, allow to cool. Transfer in a mixer jar, add 1 tsp salt, ¼ cup water and grind in a smooth paste. If needed add more water. Transfer the chutney in a bowl. For tempering, heat a spoon of oil, crackle mustard seeds, 3-4 curry leaves and mix, switch off the flame and add tempering in the prepared chutney. Mix nicely.

Serve hot fried bondas with spicy peanut chutney.

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