Semiya Bonda

Semiya Bonda

• Vermicelli ¼ kg
• Grated cabbage 100 gm
• Grated carrot 50 gm
• Oil to fry ¼ kg
• Ghee or dalda 50 gm
• Chana flour or besan 1 cup
• Rice flour 1 cup
• Onion 1
• Green chillies 4
• Red chillie powder 1 tsp
• Curry leaves 1 tbsp
• Coriander leaves 2 tbsp
• Mustard seeds ¼ tsp
• Cumin seeds ¼ tsp
• Baking powder ½ tsp

Method:-

• Heat ghee and fry the vermicelli a little and keep aside.
• Take a pan heat 4 tbsp of oil and add mustard, cumin seeds and fry a little.
• Then add finely cut onions and green chillies and curry leaves and fry a little more then add shredded cabbage and carrot and salt as required and cover it with lid for a while.
• After it is cooked on slow fire add two glasses of water and boil.
• When the water is boiling add friend vermicelli slowly and keep mixing till all the water is reduced. Keep on fire for 3 min more.
• Add finely cut coriander and remove from fire…
• Mix besan, rice flour, salt, red chillie powder and baking powder and mix well.
• Adding water make into pouring consistency but not very watery. It should coat the mixture.
• Make small lemon sized balls of vermicelli mixture.
• Heat the oil in a pan.
• Dip the vermicelli balls in the flour mixture and put in hot oil.
• Fry till they are golden brown and remove on to absorbing tissue.
• Serve hot ….