BESAN CHEESE BONDA WITH GARLIC DIP by Sonu Shoree
- Maida – ½ cup
- Besan – ¼ cup
- Curd – 6 tbsp
- Green chillies – 2 or 3 or as per taste finely chopped
- Corriander leaves – 6 tbsp finely chopped
- Salt to taste
- Paneer – 100gms crumpled
- Cheese grated – 6 tbsp
- Eno – ½ tsp
- Water if needed to adjust the batter
- Oil to deep fry
Mix together all the above ingredients accept paneer, cheese and Eno.
Keep aside for sometime .
Just before frying , add crumbled paneer, cheese and fold gently.
Heat oil for deep frying .
Then add Eno and mix gently.
Batter should be thick like Vada batter.[sprinkle few drops of water if required]
Form a rough ball n leave in oil.
Fry evenly on all sides till golden .
Drain and remove on absorbent paper .
Serve hot with my garlic dip or any dips /sauces /chutneys .
FOR GARLIC DIP:
- Vinegar – ¼ cup
- Sugar – ¼ cup
- Water – ¼ cup
- Garlic – 3 tbsp finely minced
- Coriander leaves – ¼ cup finely chopped
- Salt to taste
Heat a pan with water + sugar and cook till it dissolves. Cool it.
Add rest of the ingredients.
Leave it for at least two hours to bring out flavours.
You may keep this dip in refrigerator for 15-20 days without coriander. [ Just mix corriander before serving ]
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