Name: Pumpkin Bonda
Prep time: 30 minutes
Cook time: 40 minutes
Yield: 20 people (60 bondas, 3 per person)
Cuisine: South Indian
Ingredients: 2 kg Pumpkin (peeled and grated); 5 cups Besan (Chickpea Flour) (also known as gram flour); 1 cup Rice Flour (for extra crispiness); 4 tbsp Green Chilies (finely chopped); 2 tbsp Ginger (grated); 10 sprigs Curry Leaves (finely chopped); 1 cup Coriander Leaves (finely chopped); 2 tsp Salt; 1 tsp Asafoetida (Hing) (also known as hing); 2 liters Oil (for deep frying)

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How to Prepare

Peel and grate the pumpkin. Squeeze out excess water using a clean cloth.
In a mixing bowl, combine grated pumpkin, besan, rice flour, chopped green chilies, ginger, curry leaves, coriander leaves, salt, and asafoetida. Mix well to form a thick batter. Add water only if necessary.
Heat oil in a deep frying pan over medium heat.
Take small portions of the batter and shape them into round balls (bondas).
Carefully drop the bondas into the hot oil in batches. Fry until golden brown and crispy, turning occasionally for even cooking (about 3-4 minutes per batch).
Remove the bondas using a slotted spoon and place them on paper towels to drain excess oil.
Serve hot with coconut chutney or sambar.