MENASINAKAYI/CHILLI/MIRCHI BONDA

Ingredients:
Bonda Menasinakyi - 2
Batter:
Besan/Kadle hittu/Chickpea flour - 1 Cup
Rice flour/Corn flour/Corn starch - 1 Tbsp
Salt - 1 tsp
Chilli powder - 1 tsp
Crushed ajwain - 1 tsp
Coriander cumin powder - 1 tsp
Baking soda - a pinch [Optional]


Method Of Preparation:
Wash chillies well. 

As the chillies were too big, I did not want to deep fry the whole chillies as in traditional way. I chopped them into half inch round pieces to use less oil. You can go ahead and prepare in the usual way.

Prepare the bonda batter. 

Add all the ingredients in a mixing bowl and add 1/4 cup of water and make a paste. Make sure there are no lumps. Now, add around 1/2 Cup of water and make a thin paste. 

Check for salt and spices. Add more if required. 

Note: Add water slowly. The thickness should be little thinner than milkshake. It should be thick enough to hold on to the pieces. 
Note: I have noticed that adding soda will give bondas crunchiness. It tastes too good but makes bondas absorb oil.

Heat oil in a pot for deep-frying.

Dip each chilli piece in bonda batter. Coat well and drop in hot oil carefully. Repeat the same.

Note: Do not over crowd. Less heat and more bondas will absorb oil and won't cook properly.

After a minute or two, turn bondas around and let them fry for another 2 minutes.

Carefully remove the fried bondas. Place them on a plate lined with tissue to soak up extra oil.

Enjoy. :)

Note: Mandakki tindi and menasinakayi bonda combination is very famous in karnataka.
If you ever go to Davanagere or Basavanagudi in Bangalore, don't forget to enjoy this combination.