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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.
For 4 servings
Prepare the Filling
Shape the Filling Balls
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.
This south_indian recipe takes 55 minutes to prepare and yields 4 servings. At 349 calories per serving with 12.12g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Make the Batter
Fry the Bondas
Serve
Add 2 tablespoons of roasted and coarsely crushed peanuts or cashews to the filling for extra crunch and nutty flavor.
For a spicier version, increase the amount of green chilies and red chili powder. You can also add a pinch of black pepper to the filling.
For a lower-fat option, cook the bondas in an air fryer. Dip the balls in batter, place in the air fryer basket, spray with oil, and cook at 375°F (190°C) for 15-18 minutes, flipping halfway, until golden and crisp.
Besan (gram flour) is a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
The combination of vegetables and besan provides dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This recipe includes a variety of vegetables like carrots, peas, and beans, which supply essential vitamins, minerals, and antioxidants vital for good health.
One serving of Vegetable Bonda (approximately 3 pieces) contains an estimated 350-450 calories, primarily from the carbohydrates in potatoes and besan, and the fat absorbed during deep frying.
Vegetable Bonda contains beneficial nutrients from vegetables and plant-based protein from besan. However, because it is deep-fried, it is high in fat and calories. It is best enjoyed in moderation as part of a balanced diet. For a healthier alternative, try the air fryer version.
Yes, the vegetable filling can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. Allow it to come to room temperature before shaping and frying.
Oily bondas are usually a result of the frying oil not being hot enough. If the oil temperature is too low, the bonda absorbs oil instead of cooking quickly. Ensure the oil is heated to around 350°F (175°C) and fry in small batches to maintain the temperature.
If the batter is too thin, it will slide off. Whisk in a little more besan, one tablespoon at a time, until it reaches a thick, coating consistency. Also, ensure the filling balls are dry on the surface before dipping.
This recipe goes great with these complete meals
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