Bonda by Romy Gill

Romy Gill

Romy Gill

29th August 2014

Bonda by Romy Gill

Left over Rice & Coconut Balls

Photography by Kirstie Young.


  • 6tbsp cooked rise
  • 4 tbsp desiccated coconut
  • 4 tbsp peanuts
  • 1 medium onion finely chopped
  • 1 green chilli finely chopped
  • 3 tsp fresh chopped coriander
  • 1tsp grated ginger
  • 1 tsp crushed cumin seeds
  • 1tsp coriander powder
  • salt to taste
  • Cooking Oil for deep-frying


Cooking Method:
In a bowl grate the ginger, and then grate the peeled potato and then add the ingredients mix it well and then make into golf size balls.
Make them all before deep-frying in the hot oil from all sides properly for 2-3.
Serve with a chutney loved by all….

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