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Vegetable Bonda

For the vegetable filling:

1 large potato, peeled, and chopped
2 carrots, peeled and chopped
Generous handful of green peas, fresh or frozen
1 small beetroot, grated (optional)
1 green chilly, finely minced
1 clove garlic, microplaned
1/2 inch piece of ginger, microplaned
1 sprig curry leaves
1 tsp mustard seeds
1/4 - 1/2 tsp hot chilli powder or to taste
1/2 tsp garam masala
1 tbsp oil
Handful fresh coriander, chopped fine
Salt to taste (I used around 1 tsp)

For the spicy batter:

2 cups chickpea/ gram flour
1/2 - 1 tsp hot chilli powder or to taste
1/2 tsp garam masala
1/4 tsp amchoor (dried mango powder) (optional)
Salt to taste (I used 1½ tsp)
Enough water to make a thick batter 

Oil for deep frying


Boil the potatoes, carrots, peas and beetroot (if using), until the vegetables are very soft. Drain and mash coarsely.

In a small pan, heat the oil and add the mustard seeds. When the splutter, add the curry leaves, ginger, garlic, green chilly, chilli powder and garam masala. Sauté quickly for around 20 seconds, then pour into the mashed vegetables.

Stir in the chopped coriander, and mix everything well. Add the salt, check seasoning, and add more salt if you think the mash needs it.

Shape the filling into small balls, and pop into the fridge to firm up a bit, if possible.

Meanwhile, make the batter. Stir together the chickpea/ gramflour, chilli powder, garam masala and salt. Add water little by little, until a thick batter is formed. The batter should be a little thicker than double cream.  Adjust with more flour if the batter is too runny. Keep aside for a few minutes.

Heat oil for deep frying. The oil is at the right temperature when a drop of the chickpea batter rises quickly to the top covered in bubbles.

Take out the shaped vegetable balls. Dip into the batter, so the balls are covered with the batter. Carefully drop the balls into the hot oil.  Again, like with other snacks, don't worry if the shapes are odd, it all adds to the taste :-) Fry the bondas till they are a light golden colour. Carefully lift out of the oil, and drain on kitchen paper.

Serve hot with ketchup, coconut or mint chutney, and a cup of hot tea is de rigueur, of course!

Note: If there is left over batter, just swirl it into the hot oil and fry till crisp. It tastes really good on its own too.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise