Maggi Bonda

Ingredients

• • Maggi - 1
• • Oil - 1 tablespoon
• • Mustard seeds - ½ teaspoon
• • Cumin seeds - ½ teaspoon
• • Asafoetidas - ¼ teaspoon
• • Potatoes (boiled & mashed) - 2 cups
• • Green chilly-ginger paste - 1 teaspoon
• • Turmeric powder - ½ teaspoon
• • Coriander leaves (chopped) - 1 tablespoon
• • Besan - 1 cup
• • Oil - 1 tablespoon
• • Salt - as required
• • Water - as required
• • Oil (for deep frying) - as required

Method

• 1. Cook Maggi as per instructions given on the packet. Keep aside and allow it cool completely.
• 2. In a small pan, heat oil and add mustard seeds. Allow it to crackle. Add cumin seeds and asafoetida. Switch off the flame. Keep the tempering aside.
• 3. In a bowl, mix potatoes, green chillies and ginger paste, turmeric powder, coriander leaves, lemon juice, salt to taste, and the prepared tempering. Mix well.
• 4. Add maggi noodles and mix gently not to break the noodles. Make approx 9 equal sized balls from the mixture. Keep in the refrigerator until required.
• 5. In a separate bowl mix besan, Oil, and salt to taste. Make thick batter using water as required (approx 1 cup).
• 6. Heat oil for deep frying.
• 7. Dip Bonda balls into the besan batter. Make sure to coat the balls well with the batter and gently slide the balls using a spoon in the hot oil.
• 8. Fry till golden brown.
• 9. Once fried remove on paper towel to get rid of excess oil.
• 10. Serve hot with ketchup and green chutney.