Wednesday, February 16, 2011

Maggi bonda

My husband was bragging about this snack he used to get in the IIT canteen when he was doing his masters in Mumbai. I became curious and decided to try it out sometime husband should be very lucky to have a wife like me who cooks whatever he desires or even imagines..that's quite a self-appreciation there..OK here's the story how i did the Maggi bonda finally..
On a summer weekend surprisingly we both woke up early (maybe because my daughter would have got up and must have been jumping in the bed..nothing other than that could have kicked us out of bed so early..)
Since we had a lot of time I decided to prepare a neat breakfast to kick start the day. My husband would have read my mind. With a lot of expectations in his eyes, he proposed the Maggi bonda idea (he was proposing the idea for a long time, but I somehow felt it will take a lot of time and was disposing it).
There was still time to prepare an alternate breakfast if the Maggi bonda turns out to be a disaster, so with an agreement that he had to feed breakfast to my daughter,  I began searching for the recipe in the web, but couldn't find a recipe for Maggi bonda. So with my husband's help I came up with my own version of the recipe.

Things you'll need:
Maggi noodles - 1 pack (the spicy flavors would be perfect)
besan flour - 3/4 cup
salt - as needed
chilli powder - 1/2 tsp
coriander leaves - 2 sprigs finely chopped
Oil - for deep frying

Serves 2-3 people


Cook the Maggi noodles as per instructions and let it cool. You can reduce 1/4 cup of water from the required amount to make the noodles dry. It shouldn't be soupy or else the noodles would be difficult to shape them into balls,.

Step 2:
Prepare the bonda batter by mixing the besan flour with salt, chilli powder and coriander leaves. Then add water little by little until a thick batter is formed and no lumps are found.

Step 3:
Press the Maggi noodles into lemon sized balls and dip the balls into the besan batter and deep fry in medium hot oil. Since the noodles are already cooked, the bondas need not be in the oil for long. Strain them and serve with ketchup or mint chutney as evening snack or appetizer. (its strange that we had this for breakfast..)
tip: Since the noodles has its own seasoning, the bonda can be seasoned in your own way using your imagination.