Kuchi Kizhangu Maravalli Kilangu Bonda is one among our traditional recipe. Generally I pressure cook yucca with salt and have it as it is or otherwise make sir fry/poriyal using it. But today i remembered my mom who makes bonda with it. So I called her and got this recipe over phone. This is a yummy ;snack to go alone. If needed serve with coconut chutney.
Ingredients
Yuca – 1 Number (Medium Size)
Onion – 1 Number (Small)
Green Chili or Red Chili powder – As Required
Finely Chopped Coriander and Curry Leaves – Few
Salt and Oil – As Required
Method
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Soak yuca in water for at least 5hours (its optional you can wash and start making fritters immediately).
- Peel the outermost skin (it has 2 layers, white and pink) and wipe the water.
- If you don’t find time to soak just peel the 2 skin layers using vegetable peeler and go ahead.
- The purpose of soaking is for easy cleaning from muds. Nowadays the yuca are not coming with muds instead they are cleaned and coated with wax.
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Chop the yuca to small cubes (remove the center root part) and grind coarsely (Don’t add water).
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Chop green chili, onion, curry and coriander leaves, add salt and squeeze the excess water.
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Now add yuca to onion mixture, check salt.
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Heat oil, take a ball size batter, drop in oil, add 5-7 at a time in hot oil.
- Fry till golden brown by flipping it.
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Once done remove from oil and drain excess oil using paper towel.
Old Picture
Note:
Try to reduce water as much as possible in the mixture by grinding coarsely. If it is bit watery add a tbsp of sooji/gram flour to the mixture.
[…] benefits on its own, which is widely used/available in all countries. Already I came out with yucca bonda, a soft version n now its time to post the crispier version, yucca vada. Usually I do this vada by […]