Beetroot Bonda

Ingredients :
2 beetroot 
2 boiled potatoes mashed
Half cup green peas boiled
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp oil
1 onion finely chopped
Salt
2 tsp red chilli powder
1 tsp garam masala powder
Half tsp turmeric powder


2 cups besan/gram flour
Pinch of baking soda
Salt
Oil to deep fry

Method:

• Peel the beetroot and pressure cook it till soft. After it cools down, drain water completely and grate it
• Heat oil in a pan and add mustard and cumin. Once they start spluttering add the onions and saute for a minute
• Add ginger garlic paste and fry for 2 minutes.
• Add the red chilli powder, garam masala powder and turmeric powder and fry for a minute
• Now add the beetroot, potatoes, green peas and salt. Mix well. Let this mixture cool completely
• Now make lemon sized balls of the stuffing
• In a separate bowl, mix besan, salt and baking soda. Add little water and make a thick batter without any lumps.
• Heat oil in a kadai
• Dip the beetroot balls in the besan batter and slowly put it in the oil. Fry 3-4 at a time. Fry till it turns golden brown. Serve with tomato ketchup or chutney