Kerala Bonda

Ingredients: 1. Small banana (preferably palayankodan pazham)- 3 nos 2. Jaggery,grated-3/4 cup ... 3. Sliced coconut(cut into small pieces)-1/4 cup 4. Whole wheat flour- 2 cups 5. Baking soda- 1 pinch 6. Salt-1 pinch 7. Cardamom powder,freshly ground-1/2 tsp 8. Water-as required 9. Ghee-1/2 tbsp 10. Coconut oil-for deep frying Method: In a heavy bottomed pan, melt grated jaggery adding 1/4 cup water. Keep aside and allow it to cool completely. Heat ghee in a pan and add the coconut bits. Fry until it turns golden brown. Keep aside. In another bowl, mash the bananas using a fork. Add melted jaggery and fried coconut, mix well until combined. In a mixing bowl, mix together whole wheat flour, baking soda, salt, and cardamom powder using a fork. Add the banana-jaggery mixture and 1/4 cup water to the dry ingredients and gently mix until combined. Add more water if required, and mix gently to form a sticky dough. Do not over mix. Cover and allow it to ferment for about 2 hours. Heat oil in a pan over medium flame. Dip your hand in water(to avoid sticking), take a small portion of the dough and shape it into a lemon sized ball using your hands,then carefully slide the dough off your fingers into the hot oil. Repeat with the remaining dough. Fry until it turns deep golden brown, turning once or twice in between. (Make sure that you cook it over medium flame, else the bondas will brown too quickly and remain uncooked inside.) Drain onto a kitchen towel. Serve with tea. Happy Cooking!EndFragment

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