Vegetable Bonda

in Evening snack, party recipe

 

 

 

Vegetable Bonda, is a tasty evening tea time snack, which can be made quite easily . Its an ideal starter too, for parties and should be served hot . The road side vendors, in small petty shops do brisk business  selling this snack . Apart from Potato Bonda , Vegetable Bonda, is prepared and eaten with relish, in most parts of the country. In India , fried snacks are very popular and the street vendors sell these snacks, to the local community. While making , the bonda at home, you could be sure of the quality and purity of the dish. Children and young adults would love this dish .

Ingredients

 

  1. Vegetables  ( chopped fine )  1 cup
  2. Potato ( boiled and peeled )    4
  3. Salt 1 teaspoon
  4. Green chilies 5 ( Finely chopped )   5
  5. Ginger ( Finely chopped )  1 teaspoon
  6. Curry leaves few
  7. Coriander leaves ( finely chopped ) 1/4 cup
  8. Hing ( Perungaayum)  1/4 teaspoon
  9. Turmeric Powder 1/2 teaspoon
  10. Lemon juice 1 tablespoon
  11. To make the batter 
  12. Besan or Kadalamaavu 1 1/2 cups
  13. Rice flour 1/2 cup
  14. Chili powder 2 teaspoons
  15. Salt 1/4 teaspoon
  16. Baking soda    a pinch
  17. Water 2 cups
  18. Asafoetida ( hing)  1/4 teaspoon
  19. Oil for deep frying  1/2 a liter

Method

  •  Cook the chopped vegetables till soft but not mushy .  A mixture of chopped   carrot , beans ,cabbage , cauliflower ,green peas   etc,  can be used to make the Bonda .
  • Mash the potatoes . Drain the vegetables and add to the mashed potatoes. Add salt , green chilies ,ginger ,turmeric powder , hing , curry leaves and coriander leaves . Mix well .
  • Add lemon juice .  Roll  and make into golf sized balls . Arrange them in a plate .
  • To prepare the batter, take a wide bowl . Add the flours , salt . chili powder , asafoetida . Mix and add water slowly. Make a loose batter .
  • Heat oil in a deep bottomed kadai . When it becomes hot , take a vegetable ball and dip them in the besan batter and drop gently into the oil.
  • Repeat for four to five times . Do not crowd , the kadai with lots of bondas while deep frying .
  • Keep the heat on low and cook slowly till golden brown . Remove and drain . Repeat for rest of the bondas .
  • Keep them in tissue paper to remove excess oil and serve with coconut or pudina chutney.
  • See to that the oil is hot . Add a little of the batter into the oil . It will sizzle and come up . This means the oil is ready to use .
  • Also coat the vegetable mixture on all sides with batter .
  • The size of the bonda can be made changed according to your preference .
  • Eat them when  hot and enjoy .