Type: reduced fat, cholesterol free
Preparation Time: 1 hour
Ingredients:
- 2 cup Besan
- 4-6 slices white bread
- 4-6 small size green peppers (capsicum)
- 4 Potatoes medium size
- 1 Onion finely chopped
- 1/4 cup green peas
- 1 small piece ginger root, grated
- 2 tsp fresh lime juice
- 2 green chili (or to taste)
- 10-15 dried pomegranate (anardana) seeds
- 1/2 tsp garam masala (or to taste)
- 1 tsp red chili powder
- salt to taste
- 8-10 raisins/cashew nuts
- Canola oil for frying
Type 1:
Take gram flour in a bowl and add water. Add salt and red chili powder to taste and mix well to get a thick consistency solution. Make small balls (size about 1.5") of the masala.
Heat the oil in a skillet. Place a ball in the solution and wrap it all round the ball. Drop the ball in the preheated oil to deep fry it for about 5 minutes. You can fry 3-4 balls at a time.
Serve warm with tomato sauce or coriander-mint chutney.
TIP
Keep besan bater of thick consistency. It will absorb less oil during deep frying.
Type 2:
Dampen a piece of bread in water and sqeeze any extra water. Take this piece in your palm and place a masala ball on it and wrap it carefully all round. Use your both hands, apply pressure and make a ball, completely covering the masala. Deep fry as for Type 1 above or bake like samosa.
Serve warm with tomatoe sauce or coriander-mint chutney.
Type 3:
Take a green peper or Capsicum and make a slit lengthwise at its one side. Remove all the seeds. Fill it with masala. Dip it in the gram flour mixture as in Type 1 and deep fry for about 5 minutes.
Serve kofta, bonda with tomato sauce or coriander-mint chutney.
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