Vegetable Bonda with Coriander Chutney

Instructions

1. 1

   Prepare the Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the curry leaves, chopped onion, grated ginger, and green chilies.
   • Sauté for 3-4 minutes until the onions turn soft and translucent.
   • Add the chopped carrots, green peas, and green beans. Sprinkle a little water, cover, and cook for 5-6 minutes until the vegetables are tender.
   • Stir in 0.25 tsp turmeric powder, 0.5 tsp red chili powder, garam masala, and 0.75 tsp salt. Cook for 1 minute until the raw spice aroma disappears.
   • Add the boiled and mashed potatoes to the pan. Mix thoroughly until everything is well combined.
   • Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Let the filling cool completely.
2. 2

   Shape the Filling Balls

   • Once the filling has cooled to room temperature, divide it into 12 equal portions.
   • Grease your palms with a little oil and roll each portion into a smooth, compact ball. Set aside on a plate.
3. 3

   Make the Batter

   • In a mixing bowl, combine the besan, rice flour, hing, 0.5 tsp salt, 0.25 tsp turmeric powder, and 0.5 tsp red chili powder.
   • Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be like a thick pancake batter, able to coat the back of a spoon without being runny.
   • Just before you are ready to fry, stir in the baking soda.
4. 4

   Fry the Bondas

   • Heat oil for deep frying in a kadai or deep pan over medium-high heat to about 350°F (175°C). To test, drop a small bit of batter; it should sizzle and rise to the top immediately.
   • Carefully dip one vegetable ball into the batter, ensuring it's fully and evenly coated.
   • Gently slide the batter-coated ball into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
   • Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
   • Use a slotted spoon to remove the bondas and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat the process with the remaining vegetable balls.
5. 5

   Serve

   • Serve the Vegetable Bondas hot with coconut chutney, mint chutney, or tomato ketchup for a delicious snack.