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Schezwan Bonda

These are the all-time favourite batata vadas with a Chinese touch that Schezwan sauce gives them This is a Sanjeev Kapoor exclusive recipe.

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Schezwan Bonda

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Main Ingredients Tata Sampann Pakoda/Bonda Mix, Schezwan sauce
Cuisine Fusion
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Schezwan Bonda

  • 180 grams Tata Sampann Pakoda/Bonda Mix
  • 2 1/2 tabl to serve Schezwan sauce
  • 4 Medium potatoes boiled and peeled
  • 1 tablespo to deep fry Oil
  • 2 Spring onion bulbs chopped
  • 6-8 cloves Garlic finely chopped
  • 1/2 inch Ginger finely chopped
  • 1 Small carrot peeled and cut into 2 inch cubes
  • 6-8 French beans chopped
  • 2 teaspoons Soy sauce
  • to taste Black peppercorns crushed
  • to taste Salt
  • 2 tablespoons Spring onion greens chopped
  • to serve Green chutney

Method

  1. Heat 1 tbsp oil in a non-stick pan, add spring onion bulbs, garlic and ginger, mix and sauté till translucent.
  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.
  3. Mash the potatoes and add to the pan. Add crushed black peppercorns and salt, mix till well combined.
  4. Add spring onion greens and mix well. Transfer onto a plate and set aside to cool down to room temperature.
  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.
  6. Heat sufficient oil in a kadai.
  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.
  8. Serve hot with green chutney and Schezwan sauce.
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