Vegetable Bonda
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Filling
- b.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.
- c.Sauté for 3-4 minutes until the onions turn soft and translucent.
- d.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.
- e.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.
- f.Add the boiled and mashed potatoes to the pan. Mix thoroughly until everything is well combined.
- g.Turn off the heat. Stir in the chopped coriander leaves and lemon juice. Let the filling cool completely.
- 2
Step 2
- a.Shape the Filling Balls
- b.Once the filling has cooled to room temperature, divide it into 12 equal portions.
- c.Grease your palms with a little oil and roll each portion into a smooth, compact ball. Set aside on a plate.
- 3
Step 3
- a.Make the Batter
- b.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.
- c.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.
- d.Just before you are ready to fry, stir in the baking soda.
- 4
Step 4
- a.Fry the Bondas
- b.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.
- c.Carefully dip one vegetable ball into the batter, ensuring it's fully and evenly coated.
- d.Gently slide the batter-coated ball into the hot oil. Fry 3-4 bondas at a time to avoid overcrowding the pan.
- e.Fry for 4-5 minutes, turning them occasionally, until they are golden brown and crisp on all sides.
- f.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.
- g.Repeat the process with the remaining vegetable balls.
- 5
Step 5
- a.Serve
- b.Serve the Vegetable Bondas hot with coconut chutney, mint chutney, or tomato ketchup for a delicious snack.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is crucial. If it's too thin, it won't coat the filling. If it's too thick, the outer layer will be doughy.
- 2Ensure the oil is at the correct temperature (around 350°F / 175°C). Oil that is not hot enough will result in greasy bondas.
- 3Let the potato filling cool completely before shaping. A warm filling is sticky and difficult to handle.
- 4Adding rice flour to the besan batter is the secret to an extra crispy outer shell.
- 5Do not add baking soda to the batter until you are ready to fry, as it loses its leavening power over time.
- 6Fry the bondas in small batches to maintain the oil temperature and ensure even cooking.
- 7For a richer flavor, you can add a tablespoon of hot oil from the frying pan into the batter just before mixing in the baking soda.
Adapt it for your goals.
Filling
Add 2 tablespoons of roasted and coarsely crushed peanuts or cashews to the filling for extra crunch and nutty flavor.
Spice LevelSpice Level
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.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Source of Plant-Based Protein
Besan (gram flour) is a good source of plant-based protein, which is essential for muscle repair, immune function, and overall body maintenance.
Rich in Fiber
The combination of vegetables and besan provides dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Packed with Vegetables
This recipe includes a variety of vegetables like carrots, peas, and beans, which supply essential vitamins, minerals, and antioxidants vital for good health.
Frequently asked questions
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.