Vermicelli Bonda



Vermicelli 1 Cup
Besan 3/4 Cup
Red Chilli Powder 1/2 tsp
Carom Seeds / Ajwain a big pinch
Soda bi carb a pinch
Salt to taste
Oil for deep frying


Bring to boil few cups of water in a pot, add vermicelli and salt.

Boil till vermicelli is just cooked without being mushy and soft.

Strain the vermicelli and let it cool a bit.

Apply little bit of ghee or oil to the hands and shape the vermicelli into small balls.

Heat oil in a deep frying pan on medium high heat.

Mix together besan, red chile powder, ajwain, soda bi carb and salt into thick batter with sufficient water.

Dip each vermicelli ball into the thick besan batter and slowly drop into hot oil.

Deep fry the bonda on all sides till golden color and little crisp.

Remove the fried vermicelli bonda onto absorbent paper.

Repeat the same with any remaining vermicelli balls.

Serve hot vermicelli bonda with tomato or tamarind chutney

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Posted by on Apr 30 2015 Filed under Breakfast, Snacks, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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