VEGETABLE BONDA
A satisfying starter, tea time snack. Somewhat healthy! Steamed potatoes, peas, green beans, carrots mashed with onions, ginger, chilies, dipped in a batter of chick pea and rice flour, and deep fried. While you can make this with just potatoes, the addition of vegetables adds some color and a lovely dimension to the dish.
Servings Prep Time
10pieces 30minutes
Cook Time
15 minutes
Servings Prep Time
10pieces 30minutes
Cook Time
15 minutes
Ingredients
  • 4medium potatoesor about 8 small
  • 1cup mixed vegetablesgreen beans, peas, carrots
  • 1 inchpiece ginger
  • 5/6green chiliesreduce/increase based on heat preference
  • 1small onion
  • 1sprig Curry leaves
  • 1/2cup cilantro
  • 1 tsp Saltadjust to taste
  • 1/2lime juice
  • 1tbsp oilto saute the vegetables
  • oilto deep fry
  • 1tsp mustard seeds + urad dal, turmeric
Ingredients For Batter
  • 1cup chickpea flour/kadalai maavu/besan
  • 1/2 – 3/4 cup rice flour
  • 1tbsp Saltor to taste
  • 1tsp chili powder
  • 1/2tsp Hing
  • a pinch baking soda
  • water1/2 cup to a cup to make the batter
  • a pinch Turmeric powder
Instructions
  1. Steam potatoes and the mixed vegetables, chopped roughly
  2. Let cool, and roughly mash
  3. Heat the 1 tablespoon of oil in a kadai, when hot, add mustard seeds, urad dal. Let the mustard seeds pop, and urad get golden red
  4. Add onions, chilies, ginger, and curry leaves. Saute till till the onion gets translucent
  5. Add the steamed mashed vegetables, salt and mix well into a mass. Add cilantro, and turn off heat. When cool, add a splash of lime/lemon juice. Let cool.
  6. Make the batter: whisk together the flours, salt, chili powder, hing, a pinch of turmeric, and add water little by little to make a batter that’s neither too thick nor too thin. Add the baking soda.
  8. Make the prepared vegetable mix into balls of equal size
  9. Heat oil in a kadai. When hot, dip each veg ball into the batter, and drop into the hot oil. Fry to a golden red color until cooked well, and bubbles subside.
  12. Enjoy with a hot cup of coffee. Chutney optional, the bonda tastes perfect as is!