Crispy on the outside, soft and savory on the inside. These golden-fried fritters are stuffed with a delicious spiced potato and mixed vegetable filling. A perfect South Indian tea-time snack.
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
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
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
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
Serve
Serve the Vegetable Bondas hot with coconut chutney, mint chutney, or tomato ketchup for a delicious snack.
