- Cherry Tomatoes
- Bengal Gram Flour/ Kadale Hittu/chickpea flour
- Pinch of Baking soda
- Salt as required
- chilli powder as required
- 1 Large chopped Onion
- 1 Medium sized carrot skin peeled and grated
- chilli powder to taste
- salt to taste
- 7 to 8 sprigs of Fresh Coriander leaves finely chopped
- Lime accordingly to taste which is optional
- You must have noticed in the recipe that I have not mentioned the quantity as I did not measure !!, You all must have done lot of Bondas, Bajjis, so I thought no need to write the quantity.
- Sieve the Gram flour with salt and chilli powder, If you take around 1 cup you might need 1to 1 1/2 tsp of salt and 1 tbsp of chilli powder, and also Baking Soda, it actually vaires according to the taste of each and every person, as I like a bit spicier I might have added 1 and 1/2 tbsp of chilli powder, it is entirely up to you to guess !!
- Once you have mixed everything well add water to the consistency of thick Dosa Batter (before adding more water to make it to Dosa Spreading consistency) or thick pancake batter or Idli batter, as you need to dip tomatoes into the batter and it should have a thick coating before you drop them into oil for deep frying.
- If it is too watery it will not coat to the Tomatoes and run away spreading every where in the oil !!, so just check when you dip it and put then put it in the oil.
- It is just like making Aloo Bondas, nothing special, Soda, gives a little fluffyness to it that is it makes it swell nicely !!
- Next for the filling, Mix all the Ingredients mentioned in the Filling, cut the Bondas the serve them immediately.
One important thing to note is, leaving salt, mix all the other Ingredients in the fillings list, But if you mix salt and keep it aside the onions start giving out water and it becomes quite soggy before serving.