Home VegetarianSnacksBonda Colocasia (Chepankizhangu) Bonda

Colocasia (Chepankizhangu) Bonda

Published under: BondaColocasia

Green Chillies – 6
Ginger – 1/2 inch piece
Coriander Leaves – a small bunch, chopped fine
Colocasia – 1/2 kg
Salt to taste
Asafoetida Powder – 1/2 tsp
Sour Curd – 1 tblsp
Oil for deep frying

Bengal Gram Flour – 1/2 cup
Refined Flour – 1 cup
Rice Flour – 1/2 cup
Salt to taste
Sodium Bicarbonate – a pinch

1. Grind together the green chillies, ginger and coriander leaves into a fine paste.
2. Pressure cook the colocasia. Peel and chop fine.
3. Mix the colocasia with the paste, salt, asafoetida powder and curd. Set aside.
4. Make a batter of thick pouring consistency with the bengal gram flour, refined flour, rice flour, salt, sodium bicarbonate and sufficient water.
5. Heat oil. Shape the colocasia mixture into small balls. Dip into the batter and fry till golden.
6. Serve hot with chutney.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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