Mushroom Bonda
Experience a South Indian classic with a twist! These Mushroom Bondas feature a crispy, golden-brown gram flour shell encasing a warm, savory, and spiced mushroom and potato filling. A perfect tea-time snack or party appetizer, they are irresistibly delicious and ready in under 40 minutes.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Mushroom Filling
- b.Heat 2 tbsp of oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
- c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
- d.Add the finely chopped mushrooms and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and it evaporates completely. The mixture must be dry.
- e.Reduce the heat and stir in the red chili powder, turmeric powder, coriander powder, and garam masala. Cook for 1 minute until the spices are fragrant.
- f.Turn off the heat. Add the mashed potato, chopped coriander leaves, and 1/2 tsp salt. Mix thoroughly to combine everything into a cohesive mixture. Taste and adjust seasoning if needed.
- g.Allow the filling to cool down to room temperature. Once cool, divide it into 16 equal portions and roll them into small, smooth balls.
- 2
Step 2
- a.Make the Batter
- b.In a medium mixing bowl, combine the besan, rice flour, remaining red chili powder, remaining turmeric powder, asafoetida, baking soda, and remaining salt.
- c.Gradually add water while whisking continuously to form a thick, smooth, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon without being runny.
- 3
Step 3
- a.Fry the Bondas
- b.Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C / 350°F). To test, drop a small bit of batter; it should sizzle and rise to the top immediately.
- c.Gently dip one mushroom ball at a time into the batter, ensuring it's evenly and completely coated. Let any excess batter drip off.
- d.Carefully slide the coated ball into the hot oil. Fry 4-5 bondas at a time to avoid overcrowding the pan, which can lower the oil temperature.
- e.Fry for 4-5 minutes, turning them occasionally, until they are an even golden brown and crisp on all sides.
- f.Using a slotted spoon, remove the bondas from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- 4
Step 4
- a.Serve
- b.Serve the Mushroom Bondas immediately while they are hot and crispy with coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mushroom mixture is completely dry before making balls. Excess moisture can make the bondas soggy and cause them to break while frying.
- 2The batter consistency is key. If it's too thin, it won't coat the filling. If it's too thick, the coating will be doughy and dense.
- 3Fry on a consistent medium heat. Frying on high heat will brown the outside too quickly, leaving the inside undercooked.
- 4For extra crispy bondas, add 1 tablespoon of hot oil from the frying pan into the batter and mix well just before dipping the balls.
- 5Do not overmix the batter after adding water, as this can develop gluten and make the bondas tough.
- 6Taste the filling mixture before rolling it into balls to ensure the seasoning is to your liking.
Adapt it for your goals.
Healthier Version
For a lower-fat option, cook the bondas in an air fryer. Preheat to 180°C (350°F), spray the coated balls with a little oil, and air fry for 15-20 minutes, flipping halfway, until golden and crisp.
Add CheeseAdd Cheese
For a gooey center, place a small cube of mozzarella or paneer in the middle of each mushroom ball before rolling.
Vegetable MedleyVegetable Medley
Incorporate other finely chopped vegetables like carrots, sweet corn, or green peas into the mushroom filling for added texture and nutrition.
Spice it UpSpice it Up
Add 1/2 teaspoon of fennel seeds (saunf) or crushed black pepper to the filling for a different flavor profile.
Why this is on our healthy list.
Rich in B Vitamins
Mushrooms are a good natural source of B vitamins like riboflavin (B2), niacin (B3), and pantothenic acid (B5), which are essential for energy metabolism and maintaining a healthy nervous system.
Plant-Based Protein
Both besan (gram flour) and mushrooms contribute to the protein content of this dish, making it a satisfying snack that helps with muscle repair and satiety.
Source of Selenium
Mushrooms are one of the richest dietary sources of selenium, a powerful antioxidant that helps protect the body's cells from damage and supports a healthy immune system.
Frequently asked questions
Mushroom Bonda is a deep-fried snack, which means it is high in calories and fat. While the mushroom filling provides nutrients, it's best enjoyed in moderation as part of a balanced diet. For a healthier alternative, try the air-fried version.