Kadalai Paruppu (Bengal Gram) Bonda Recipe

Cooking Directions

• STEP 1.Soak Bengal gram (kadalai paruppu) in water for 2 hours.
• STEP 2.Drain the water and grind the soaked gram into a coarse paste.
• STEP 3.Add chopped onions, green chilies, ginger, curry leaves, coriander leaves, salt, and spices to the gram paste.
• STEP 4.Mix well to form a thick batter.
• STEP 5.Heat oil in a deep pan for frying.
• STEP 6.Take small portions of the batter and drop them into the hot oil.
• STEP 7.Fry until the bondas turn golden brown and crispy.
• STEP 8.Remove from the oil and drain excess oil on a paper towel.
• STEP 9.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the batter is thick enough to hold its shape when dropped into the oil.
• You can add a pinch of baking soda to the batter to make the bondas more fluffy.
• Adjust the spice level according to your preference by adding more or less green chilies.
• Serve the bondas immediately after frying for the best taste and texture.

Storage and Serving

• Kadalai Paruppu bondas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350掳F (175掳C) and bake the bondas for 10-15 minutes until heated through.
• Serve the reheated bondas with chutney or ketchup.