Vegetable Bonda Recipe-How to make Vegetable Bonda-Quick Snack Recipe

Vegetable Bonda is a popular South Indian snack prepared with potatoes and mixed vegetables. You can prepare this with potatoes alone to make Potato bonda. This picture was waiting for more than 6 months in my folder to be posted. At last, I found time to post this. Back to the post, today we will learn how to prepare crispy mixed vegetable bonda following this easy recipe.

How to make Vegetable Bonda

Prep time – under 15 mins
Cook time – under 15 mins
Yields – 6 bondas

Ingredients needed

Onion – 1
Green chilli – 2 finely chopped

Potato – 2
Carrot – 1 small
Peas – 2-3 tbsp
Beans – 3-4

Chilli powder -1/2 tsp
Turmeric powder – a pinch
Salt as needed

For the seasoning

Oil – 2 tsp
Mustard seeds – 1 tsp

For the batter

Besan/kadalai mavu/bengal gram flour – 1/2 cup
Rice flour – 1/4 cup
Red chilli powder – 1 tsp
Cooking soda (soda bi carb)- a pinch
Salt to taste

Oil for deep frying the bondas

Preparation

Pressure cook potatoes, peel the skin and mash it slightly. Finely chop beans, carrot and steam the vegetables (carrot, beans and peas) or cook the vegetables in very less water. Check out how I steamed the vegetables for my cutlet recipe.

Method

Heat oil in a pan, add mustard seeds, when it splutters, add finely chopped onions, green chillies and saute for a few minutes until onion turns transparent.

Add the steamed vegetables, turmeric powder, chilli powder, salt need and saute for a few minutes.

Then add mashed potato, mix well and switch off the flame. After it cools a little, make even sized balls out of it and keep it ready.(see picture below)

Now we will prepare the batter

Mix besan, rice flour, red chilli powder, salt and cooking soda well first. Add water to make a slightly thick batter. The batter should not be too thick nor too thin.

Heat oil in a kadai. To check if the oil is hot enough to fry the bondas, drop 1/2 tsp of batter into the oil, if it raises to the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium.

Dip the vegetable balls in the batter, so that it is well coated on all the sides. Carefully drop the balls into the hot oil and fry the bondas until they turn light golden color. Remove from oil and drain on a colander or kitchen paper.

Serve hot with coconut chutney or coconut chutney with garlic or green chutney or just tomato ketchup and a cup of hot tea or South Indian filter coffee.

You might like my Mysore Bonda and my long list of Snack Recipes.

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