Saboodana fritters/bonda (Tapioca fritters) is my family favorite dish. It has this rich creamy, tangy flavor as it is soaked in curds/yogurt. Has to be cooked to precision so that the tapioca/saboodana doesn’t get burnt. It is a two step process where the tapioca/saboodana needs to be soaked for few hour and then it can made into fritters. It takes lil long time to make, but worth all the effort..
saboodana (tapioca from Indian store) 1 cup
onion 1 finely chopped
green chilly paste 1 tsp (or as per taste)
coriander leaves 1/2 cup
salt to taste
rice flour 1/4 cup
yogurt 1 cup or lil more as needed for soaking
oil for deep frying
Wash the saboodana in water, drain and add curds.
Mix well and set aside for 3-4 hrs till saboodana is soft.
Mix in onion, green chilly paste, coriander leaves, salt.
Add in the rice flour, sprinkle water and mix well so that all ingredients bind well into a dough consistency. (note: don’t add too much water it will become watery mixture and absorb more oil while frying)
Heat oil in pan for deep frying.
Take a small spoon full of the mixture at a time and drop it in hot oil carefully.
Deep fry the fritters till golden brown on medium flame.
Remove fritters from the oil and drain extra oil on a paper.
Ready to serve as appetizer or as a side with bisibelle bath.