This Is How I Make Bonda, Kerala Snack

Wheat flour, Banana, and a few other things to enhance the taste

Bonda is a famous snack in Kerala, Southern state, in India. Kerala is my hometown, a well-known place for tourism activities.

Kerala is also famous for fried-snacks, especially tea or coffee snacks, and people create more such snacks every day.

Bonda is a commonly found snack in all kind of eatery shops. Usually, the main ingredient is All-purpose flour, but here I am using Wheat flour instead.

Ingredients

1 Cup Wheatflour 1 Tablespoon Riceflour 2–3 ripped banana ( 1 is enough if its big) 1 Cup Cool down Melted PalmSugar or Coconut Sugar ( you may use brownsugar instead) Cardamom powder to taste Salt to taste Pinch of baking soda Cooking oil to fry

Preparation

1. In a bowl mix Wheatflour, Rice flour, baking soda, cardamom powder, salt, and set aside.
2. Mash banana’s using a fork or masher and mix it with the flour mixture.
3. Add the melted palm sugar into the bowl and mix well. If the batter is too thick, add a bit water to adjust the consistency.
4. The final batter should be thick but not loose, thick enough to scoop.
5. Let the mix sit for at least 2 hours.
6. In a heavy bottom pan, heat oil on a low-medium flame.
7. When the oil is hot enough, dip the scooper in a bowl of water to wet. This step is necessary else; the thick batter will stick to the scooper.
8. Now scoop the batter and let it slowly release into the oil. Fry the batter for around 2–3 minutes. Ensure the flame should be on low-medium else; the outer color browns too quickly, but the inside is not cooked.
9. Fried Bonda is almost round. You may use hands instead of scooper to get a better round shape. But remember to wet your hands before scooping the batter.
10. Enjoy it with hot tea or coffee.

Notes

• Fried Bonda can be stored at room temperature for 1–2 days, refrigerate it for longer shelf life.
• Remember to Microwave the refrigerated Bonda.