Name: Urad Dal Bonda With Raw Banana Stuffing
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup of FarmztoFamiliez Medu Vada Batter; 5-6 peppercorns; Salt; oil for deep frying; 1 tbsp semolina (for making it crunchier, optional); For the stuffing - 1 large green (raw banana); 1 tsp grated garlic; 1 tsp grated ginger; 1 medium sized onion (finely chopped); 1/ 5 tsp mustard and cumin seeds for tempering; 1/2 tsp chilli powder; 1/5 tsp turmeric; 2-3 tsp chopped coriander leaves; fried peanuts/boiled yellow peas/green peas; 2-3 tbsp chopped coconut pieces; 3-4 tsp oil; Salt

These appetizing urad dal Bondas are a popular street food in the coastal regions of Odisha ! Traditionally prepared with a mildly spiced potato stuffing and deep fried in oil a crisp outer layer , these are highly addictive. Here, I have replaced the potato with a healthier green banana stuffing .

Prep Time 10

Cook Time 30

Total Time 40

Served AsBreakfast, Brunch, Snacks

CuisineIndian

Servings

Ingredients

Instructions

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Add the crushed peppercorn and salt to the Medu vada batter. If using semolina, stir in 2-3 tsp water also.
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Cut the banana into two pieces and cook it in a pressure cooker for 2 whistles. Once cool, remove and peel them. Mash lightly.
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Heat 3-4 tsp oil in a wok. Add mustard-cumin seeds when the oil starts smoking. Follow with chopped onion and the grated ginger and garlic. Fry for 4-5 mins till the raw smell goes away.
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Add the mashed green banana along with chilli powder, salt and turmeric. Fry for 2-3 mins.
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Add the fried peanuts/boiled peas, coconut pieces and chopped coriander to the wok. Fry for 1-2 mins. Remove from heat and keep aside till it is bearable to touch.
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Make small balls out of the above mixture. Give them a cylindrical shape or any other shape as desired.
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Heat another deep vessel/wok with sufficient oil for deep frying. When the oil just starts to smoke, lower the heat.
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Dip the raw banana balls/cylinders in the batter and add to the wok few at a time. Fry on all sides to a medium brown colour.
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Serve hot with ghuguni/chutney/ketchup.