Ingredients

Bengal Gram Flour, Rice, Salt, Red Chilli Powder, Ajowan, Sodium Bicarbonate and Asafoetida.

Usage direction

• Batter preparation: Mix 1 cup of GRB Bajji Bonda mix with 3/4th cup of water.
• Stir well into smooth batter.
• To prepare Bajji: Dip the slices of Potato, Raw Banana, Brinjal, Onion, Capsicum or Bajji chilli in GRB Bajji Bonda mix batter and deep fry in heated edible vegetable oil till golden brown.
• Serve hot with tomato sauce or coconut chutney.
• To prepare Aloo Bonda: Heat edible vegetable oil (2 tbsp) add mustard (1/2 tsp) and gram dal(1/2 tsp) till it spatters.
• Add ginger paste (½ tsp) and garlic paste (1 tsp) and sauté for 2 minutes.
• Add 1½ cups of finely cut onion (3 Nos.) cut green chilli (1 tsp) and sauté on low flame for 5 minutes.
• Add a pinch of turmeric, cooked, peeled and mashed Potatoes (5-6 Nos) and salt to taste and mix well.
• Add finely cut coriander leaves and lemon juice (1 tsp), mix well and make small balls.
• Dip the balls in the GRB Bajji Bonda mix batter and deep fry till light brown.
• Serve hot, crispy Aloo Bondas with sauce.
• To prepare Onion Pakoda: Mix 1 cup of GRB Bajji Bonda mix with 2 cups of julienne cut onions (3-4 Nos), ginger paste (½ tsp), garlic paste (½ tsp), cumin (½ tsp) and finely cut curry leaves (1 tsp).
• Add ¼ cup (60ml) of water while kneading into a dough
• Deep fry Pakodas till brown colour and serve hot, crispy Pakodas with sauce.
• Cup is a container of your choice.