Name: Hot Cocoa Bonda recipe by Abhinetri V at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: For the Batter - Dark and Natural cocoa powder (Unsweetened) - 1 cup; Baking soda - 2 pinches; Gram flour (Besan) - 3/4 cup; Grated Jaggery - 1.5 tablespoon; Tamarind puree - 3 tablespoon; Salt - To taste; Red chilly powder - 2 teaspoon; Water - as required; For the stuffing - Medium Size Boiled Potatoes - 6; Oil - 2 tablespoon; Chopped ginger - 1 teaspoon; Finely chopped green chilly - 2 tablespoon; Carom seeds powder - 1/4 teaspoon; Cumin seeds - 1/4 teaspoon; Salt - To taste; Turmeric powder- 2 pinches; Oil - To deep fry

Ingredients Serving: 4

For the Batter - Dark and Natural cocoa powder (Unsweetened) - 1 cup
Baking soda - 2 pinches
Gram flour (Besan) - 3/4 cup
Grated Jaggery - 1.5 tablespoon
Tamarind puree - 3 tablespoon
Salt - To taste
Red chilly powder - 2 teaspoon
Water - as required
For the stuffing - Medium Size Boiled Potatoes - 6
Oil - 2 tablespoon
Chopped ginger - 1 teaspoon
Finely chopped green chilly - 2 tablespoon
Carom seeds powder - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Salt - To taste
Turmeric powder- 2 pinches
Oil - To deep fry

Instructions

Stuff Preparation - Heat oil in a pan. Add chopped ginger, green chilly and cumin seeds. Saute for a minute.
To this mix, add boiled potatoes, turmeric powder, carom seeds powder and salt. Mix this well on low flame. Saute it for 2 minutes.
Switch off the flame. Transfer this filling into a plate and allow it to cool for sometime.
Then prepare medium sized balls from this mixture.
Batter Preparation - Take a container. Add cocoa powder, bengal gram flour, baking soda, salt, red chilly powder, grated jaggery and tamarind puree. Prepare a thick flowing batter by adding little by little water to this mixture.
Heat oil for deep frying in a kadai or pan. Dip each dumpling in the batter and coat it well with the batter on both the sides.
Add the batter coated balls in the medium hot oil and fry them till they turn crispy.
Serve hot with chutney/home made sauce.

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