Maggi Bonda is typically served by school and college canteens. This tasty and filling snack packs the goodness of besan and potatoes along with all time favorite Maggi Noodles. Though there are many variations for this recipe here the potato filled variation is presented which is found in Maharashtra and Gujarat. This easy to make recipe can be enjoyed by all! Enjoy it with Maska Bun, Pav, Bread or simply as it is. Do try this recipe this season!
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INGREDIENTS:
2 Cups or 3 - 4 Medium Sized Potatoes Grated
1 Maggi
2 Cup Besan
1 Cup Water or as needed
1 Tsp Green Chillies & Ginger Paste
2 Tsp Lemon Juice
3 Tbsp Oil
1/8 Tsp Mustard Seeds
1/8 Tsp Cumin Seeds
1/8 Tsp Turmeric Powder
1/8 Tsp Asafetida
1 Tbsp Chopped Coriander Leaves
Salt to taste
Oil for deep frying
Serving: Makes 9 medium sized bondas
Preparation Time: 35 min
Cooking Time: 20 min
* 1 Cup = 237 ml
METHOD:
1. Cook Maggi as per instructions given on the packet. Keep aside and allow it cool completely.
2. In a small pan, heat 1 Tbsp oil and add mustard seeds. Allow it to crackle. Add cumin seeds and asafetida. Switch off the flame. Keep the tempering aside.
3. In a bowl, mix potatoes, green chillies and ginger paste, turmeric powder, coriander leaves, lemon juice, salt to taste, and the prepared tempering. Mix well.
4. Add Maggi noodles and mix gently not to break the noodles. Make approx 9 equal sized balls from the mixture. Keep in the refrigerator until required.
5. In a separate bowl mix besan, 2 Tbsp Oil, and salt to taste. Make thick batter using water as required (approx 1 cup).
6. Heat oil for deep frying.
7. Dip Bonda balls into the besan batter. Make sure to coat the balls well with the batter and gently slide the balls using a spoon in the hot oil.
8. Fry till golden brown.
9. Once fried remove on paper towel to get rid of excess oil.
10. Serve hot with ketchup and green chutney.
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