While finalizing the menu list for a family function, the cook suggested Tomato Bonda as one of the dishes. Though we agreed, we were apprehensive till the day we tasted the Bonda, imagining it to turn out soggy. To our delight, the Tomato Bonda was crisp and as we sank our teeth into it, we could taste the ripe tomatoes. A twist to the same Bonda derived Tomato Palak Bonda!
Time Required: 20 Minute
1 Bunch Palak (Spinach), Cleaned and Pureed
3 Firm Ripe Tomatoes
1 or 2 tsp Red Chili Powder
Half Cup Gram Flour
1/4 Cup Rice Flour
A pinch of Cooking soda
Salt to taste
Mix Gram Flour, Rice Flour, Chili Powder, Salt and Cooking Soda to a thick batter. Add Palak Puree to the Batter and mix well. Add water if necessary.
Cut Tomato Roundels.
Dip each Tomato roundel into the batter and deep fry till crisp.
Serve hot with your choice of Chutney or Tomato Ketchup.