How to make Schezwan Bonda -

These are the all-time favourite batata vadas with a Chinese touch that Schezwan sauce gives them

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tata Sampann Pakoda/Bonda Mix, Schezwan sauce

Cuisine : Fusion

Course : Snacks and Starters


You can also find more Snacks and Starters recipes like Ragi Biscuits Eclairs Paneer Pancakes Prawns Dakshin Style

Schezwan Bonda

Schezwan Bonda Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Schezwan Bonda Recipe

  • Tata Sampann Pakoda/Bonda Mix 180 grams

  • Schezwan sauce 2 1/2 tabl to serve

  • Medium potatoes boiled and peeled 4

  • Oil 1 tablespo to deep fry

  • Spring onion bulbs chopped 2

  • Garlic finely chopped 6-8 cloves

  • Ginger finely chopped 1/2 inch

  • Small carrot peeled and cut into 2 inch cubes 1

  • French beans chopped 6-8

  • Soy sauce 2 teaspoons

  • Black peppercorns crushed to taste

  • Salt to taste

  • Spring onion greens chopped 2 tablespoons

  • Green chutney to serve

Method

Step 1

Heat 1 tbsp oil in a non-stick pan, add spring onion bulbs, garlic and ginger, mix and sauté till translucent.

Step 2

Add carrot, mix well and saute for 1 minute. Add French beans, mix well and saute for 1-2 minutes. Add 2 tbsps water, mix well and cook for 1-2 minutes. Add Schezwan sauce and soy sauce and mix well.

Step 3

Mash the potatoes and add to the pan. Add crushed black peppercorns and salt, mix till well combined.

Step 4

Add spring onion greens and mix well. Transfer onto a plate and set aside to cool down to room temperature.

Step 5

To make the batter, take Tata Sampann Pakoda/ Bonda Mix in a mixing bowl, add sufficient water, whisk well to make a smooth semi-thick batter.

Step 6

Heat sufficient oil in a kadai.

Step 7

Divide the mixture into equal portions and shape them into balls. Dip each ball in the batter and slide into hot oil and deep-fry on medium heat till golden and crisp. Drain on absorbent paper.

Step 8

Serve hot with green chutney and Schezwan sauce.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.