Keerai Bonda

Type - South Indian
Preparation Time - 10 mins
Cooking Time - 10 Mins
Serves - 4 to 5 Persons
Served with - Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Ingredients:
Spinach (Arai Keerai) - 1 cup
Besan flour (Kadalai maavu) - 1 cup
Green Chilies - 3
Ginger - 1 small piece
Coriander leaves -3 spoons
Curry leaves - 15 leaves
Onion - 2
Salt - As required
Water - 1/2 cup
Oil - As Required

Method:
First clean and chop the Spinach leaves.
In a bowl, Add Salt, chopped Spinach, Besan flour and other ingredients.
Add water and mix as a thick batter.
In a Kadai, Heat oil, Drop the batter in a small rounds.
Fry until it is golden brown and cooked all sides.
Drain the oil.
Serve with Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Pictorial:

First clean and chop the Spinach leaves.

In a bowl, Add Salt, chopped Spinach, Besan flour and other ingredients.

Add water and mix as a thick batter.

In a Kadai, Heat oil, Drop the batter in a small rounds.

Fry until it is golden brown and cooked all sides.

Drain the oil.

 

Serve with Coconut Chutney / Tomato Chutney / Dhall Chutney / Brinjal Chutney

Tags:
#KeeraiBonda
#TeaCoffeeSpecial
#BondaRecipes
#SpinachRecipes
#SaranKitchenHut
#SouthIndianSpecial