- 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
Bonda by Romy Gill
Romy Gill
29th August 2014
Bonda by Romy Gill
Bonda
Left over Rice & Coconut Balls
Photography by Kirstie Young.
Ingredients
Method
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….
