Beets & St. Tola Goat’s Cheese Bonda Recipe by Chef Karan Mittal of Ananda Restaurant


For Beetroot mixture:

Beetroot, boiled and grated – 3 medium

Potato, boiled and grated – 1 medium

Refined oil – 2 tbsp

Cumin seeds – 1 tsp

Chopped ginger – 1 tbsp

Chopped green chilli – 1 tsp

Salt – to taste

Fennel powder – 1/2 tsp

Chopped coriander – 1 tsp

Refined oil – to deep fry

For filling:

St. tola goats cheese, crumbled – 100 gms

Orange zest – 1 no.

For batter :

Gram flour (besan) – 100 gms

Salt – to taste

Carom seeds (you can substitute with thyme) – pinch

Turmeric powder – 1/2 tsp

Red chilli powder – 1/4 tsp

Method :

1. Heat oil in a saucepan. Add cumin seeds.

2. Add ginger and green chilli and sauté.

3. Add grated beetroot and salt. Cook till the moisture starts to evaporate.

4. Add fennel powder and cook till the mixture appears a bit dry.

5. Allow to cool completely. Add the grated potato and chopped coriander. Check the seasoning.

Keep aside.

6. Mix crumbled goat’s cheese and orange zest well.

7. Make small dumplings of the goats cheese mix, around 15 gms. Place in the fridge to allow it

to get stiff.

8. Shape larger balls of the beetroot mix, around 40 gms with hands and stuff the goat’s cheese

in the centre. Shape into a ball. Keep aside

9. For the batter, mix everything and gradually add water to make a batter of pouring


10. Dip the beetroot dumpling in the batter and deep fry in hot oil till golden and crisp. Enjoy hot

with chutney of your choice.

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