Vegetable Bonda is a crispy, deep-fried snack that combines the goodness of mashed potatoes and mixed vegetables. This Indian favourite is seasoned with spices and herbs, making it an irresistible treat for any occasion. Serve it hot with chutney or sambar for a delicious experience.
About the Recipe
Vegetable Bonda is a must-try for those who love savoury, crunchy snacks. This recipe combines mashed potatoes and a medley of vegetables coated in a spiced batter and deep-fried to perfection. In South India, vegetable bonda is a popular snack with chutney or sambar. The flavours and textures make it a delightful addition to any snack platter.
Why You Will Love This Recipe
You will love Vegetable Bonda for its perfect balance of crispy exterior and soft, flavorful interior. The combination of mashed potatoes and fresh veggies, seasoned with Ginger, green chillies, and coriander, creates an irresistible taste. It’s a versatile snack that’s easy to make and sure to please kids and adults.
Vegetable Bonda
Cooking Tips
- Consistency of Batter: Ensure the batter is thick enough to coat the vegetable balls evenly without being too runny.
- Oil Temperature: Deep fry the bonds in hot oil to ensure they cook evenly and become golden brown.
- Preparation: Boil and mash the potatoes thoroughly to avoid lumps in the filling.
Serving and Storing Suggestions
Serve Vegetable Bonda hot with chutney or sambar. This recipe makes about 10-12 bondas. They are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to regain their crispiness.
Other Similar Recipes
- Samosa
- Pakora
- Aloo Tikki
Nutrient Benefits
Potatoes provide a good source of carbohydrates and fibre. Vegetables like carrots and peas are rich in vitamins and minerals. This combination makes Vegetable Bonda not just delicious but also nutritious.
Vegetable Bonda
Ingredients
- 250 gms Potato
- 100 gms Beans
- 2 Carrots
- 50 gms Green Peas
- A small piece of Ginger (chopped)
- 4 Green Chillies (chopped)
- 1/2 cup Onion (chopped)
- 2 tsp Curry Leaves (chopped)
- 2 tsp Coriander Leaves (chopped)
- 200 gms Bengal Gram Flour
- 100 gms Rice Flour
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 Lemon
- 1 tsp Mustard Seeds
- 6 Cashewnuts
- 2 tsp Ghee
- Oil for deep frying
- Salt to taste
Instructions
- Boil and peel the potatoes, then mash them.
- Boil the green peas separately.
- Cut beans and carrots into small pieces and boil them in a pressure cooker.
- Mix all the boiled vegetables with salt and turmeric powder.
- Squeeze lemon juice over the mixture and combine well.
- Heat ghee in a pan; add mustard seeds, Ginger, green chillies, curry leaves, and chopped onion. Fry until browned.
- Mix this with the potato-vegetable mixture.
- Form the mixture into small balls.
- Combine Bengal gram flour, rice flour, salt, and red chilli powder with enough water to make a thick batter.
- Dip the vegetable balls into the batter and deep fry in hot oil until crisp and golden brown.
- Serve hot with chutney and sambar.
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Frequently Asked Questions
How do you make the Vegetable Bonda batter?
Mix Bengal gram flour, rice flour, salt, and red chilli powder with enough water to form a thick, smooth batter to make the vegetable bonda batter. The batter should be thick enough to coat the vegetable balls evenly without dripping excessively. Adjust the water quantity to achieve the right consistency. This batter creates a crispy outer layer for the bonds when deep-fried.
Can I bake Vegetable Bonda instead of deep frying?
Yes, you can bake Vegetable Bonda as a healthier alternative. Preheat your oven to 400°F (200°C). Place the batter-coated vegetable balls on a greased baking sheet and brush them lightly with oil. Bake for 20-25 minutes, turning them halfway through until golden brown and crispy. This method reduces the oil content while still delivering a delicious result.
What can I serve with Vegetable Bonda?
Vegetable Bonda pairs perfectly with a variety of dips and accompaniments. Traditional options include coconut chutney, mint chutney, and tamarind chutney. For a refreshing contrast, you can also serve them with sambar or yoghurt-based dips. These pairings enhance the flavour of the bonds and make for a delightful snack or appetizer.
How do I store leftover Vegetable Bonda?
Place leftover Vegetable Bonda in an airtight container and refrigerate for 2 days. To reheat, preheat your oven or air fryer to 350°F (175°C) and heat the bonds for 5-10 minutes until they regain their crispiness. Avoid microwaving, as it can make them soggy.
Can I customize the vegetable filling for Vegetable Bonda?
Absolutely! You can customize the vegetable filling in Vegetable Bonda based on your preferences. In addition to potatoes, beans, carrots, and peas, you can add vegetables like cauliflower, spinach, or corn. Feel free to experiment with different combinations to suit your taste. Just ensure the vegetables are cooked and mashed or chopped finely for even consistency in the filling.
1 comment
Hi,
it is really mouth watering dish
enjoy when it is cold in the evenings with coconut chutney
vidyamali