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[w8_row margin_bottom=”30px”][w8_column type=”col-md-6″]« Parsee Brown Rice[/w8_column]
[w8_column type=”col-md-6″]Tofu and Sprouts Curry »[/w8_column][/w8_row]



Bread: 4 slices.
Big onion: 1.
Green Chili: 1.
Ginger: 1″.
Garlic: 2 Flakes.
Curry leaves: little.
Aniseed: 1/2 tsp.
Curd: 1 Cup.


Grind green chili, garlic and ginger together into a paste form. Keep it aside. Cut the four corners of the bread and soak the bread slices in 1 cup curd one after another. Take out those breads and squeeze well, until the last drop of curd drips. Mix the ground paste, salt, curry leaves, coriander leaves and aniseed to those bread slices and mix all well. Heat oil in a khadai, pinch in the mixture like pakodas and deep fry.



Bread- 2 loafs
Carrot, potatoes, beans, beetroot, peas, cauliflower
and cabbage – 2 cups.
Big onion- 1.
Tomatoes- 2.
Grated coconut- 1/2 cup.
Ginger- 1/2″.
Garlic- 2Flakes.
Aniseed- 1/2 tsp.
Poppy seed and red chilli- 6 pieces each.


Grind the coconut, ginger, garlic, aniseed, poppy seeds, chilies together. Keep it aside. Cut onions and tomatoes. Heat the oil and fry the onions. Then add the tomatoes and stir well. After 2 minutes add the ground mixture, salt and a little turmeric powder. When the water is absorbed add the boiled vegetables and close it with a lid. When the vegetables blend with the mixture, add little coriander leaves to it. Take out and let it get cool.

Take water in a deep bowl. Remove all the four sides of the bread. Dip the bread in the water and squeeze well, placing it between the palms. Keep one spoon of the vegetable mixture in that bread and roll it into a ball. Heat oil in a khadai and deep fry the bread balls. When it becomes golden brown take out and serve the bonda with hot chille sauce.

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