Bread bonda in appe pan
Prep Time 10 minutes
Cook Time 20 minutes
Servings
10
nos
INGREDIENTS
7 nos bread slices
3 nos mashed potatoes
1 tbsp ginger garlic green chilly paste
1 tbsp finely chopped coriander leaves .
pinch of asafoetida powder
pinch of turmeric powder
as neeeded salt
2 tsp vada paav red chutney powder ( optional )
1/4 cup besan flour
1-2 tsp rice flour
1 tbsp oil
INSTRUCTIONS
Remove bread crust , make a crumble mixture of the bread, add the green chillies, ginger paste , chopped coriander leaves, salt , asafoetida powder , turmeric powder.
Before adding drops of water, mix well with fingers as all ingredients must bind well, then add drops of water at a time , till you get a smooth ball of the mixture.. make small balls out of the above, just enough to fit into the paniyaram cavity
Prepare the besan floour batter by adding pinch of salt , 1-2 tsp rice flour , make a batter which must be little thin .
Heat the paniyaram pan, add drops of oil in each cavity , dip the bread potato mash ball into the besan flour mixture, place it in the paaniyaram pan, one in each cavity.
Keep flame medium initially , then lower , keep turning the bread bonda in each cavity with a spoon so that all sides cook well.
Turn carefully as the besan cover is likely to peel off if turned before getting cooked as unlike in frying , in paniyaram pan , we dont have enough space to handle each bonda.
You will see a uniform crispy look in each bonda.
Remove and serve with any chutneys or have it with paav as a vada paav with spicy red chutney powder.
Browse my Instafeed for more recipes. Follow me in instagram for daily uploads .
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Delicious tasty addictive thattai for Krishna Jayanthi , is very easy to prepare and requires no special skill . check the recipe .
Omapodi, a delightful tea-time snack, is incredibly easy to make, with besan (gram flour) and rice flour being staple ingredients in most households. In just about 30 minutes, you can fry up a batch of these crispy omapodi discs, making it a perfect addition to your snack repertoire. Traditionally prepared during festivals like Diwali to be included in the festive Diwali mixture, omapodi can also be made into a thicker variety of sev by incorporating additional spices and flavors, resembling the taste of ghatiya.
Delicious Chettinad special snacks called seepu seedai .Seepu Seedai or Surulu Murukku is a delightful specialty from Chettinad. Traditionally, it involves a distinct wooden flat board with etched horizontal lines, resembling a comb, on which the dough is flattened and curled to achieve its unique shape. The term "Seepu" translates to a comb in Tamil.