Cabbage Bonda

This teatime snack is simple to prepare. This crispy cabbage bonda is a delightful snack. It combines the crunch of fresh cabbage with the bold flavors of spices and herbs. Mixed with onions, mint, and coriander, these bondas are blended with besan and rice flour. They are then fried to golden perfection. This makes them irresistibly crispy and flavorful. Ideal as a tea-time snack or a party appetizer, they pair beautifully with a tangy chutney or ketchup. Simple to prepare and packed with flavor, these bondas are a must-try for any occasion.

Cabbage Bonda

Recipe by S Kamala
Course: SnacksCuisine: Indian, TamilDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

15

minutes

This is a simple tea time snack to prepare. It consists of cabbage, onion, besan (chickpea flour), rice flour, and various spices.

Ingredients

  • Cabbage shredded – 2 cups

  • Onion – 1

  • Green Chilli – 1

  • Fresh Ginger – a small piece

  • Curry leaves – few

  • Coriander leaves – few

  • Mint leaves – few

  • Besan flour – 1 cup

  • Rice flour – 1/4 cup

  • Red Chili Powder – 1/2 teaspoon

  • Turmeric Powder – 1/4 teaspoon

  • Asafoetida Powder – 2 pinches

  • Fennel seeds – 1 teaspoon

  • Salt – 1 teaspoon or as per taste

  • Oil for deep frying

Directions

  • Chop the cabbage into small pieces until you have two cups.
  • Slice the onion lengthwise into fine strips. Finely chop the green chili, ginger, curry leaves, coriander leaves, and mint leaves.
  • In a bowl, combine the cabbage and onion, mixing with your fingers to separate the onion slices. Add the chopped chili, ginger, curry leaves, coriander leaves, and mint leaves, and mix thoroughly.
  • Next, incorporate besan, rice flour, chili powder, turmeric powder, asafoetida powder, and salt. Mix well. Gradually sprinkle water and knead into a soft, pliable dough.
  • Heat a generous amount of oil in a kadai. Once the oil is hot, shape a small, lemon-sized piece of dough and gently drop it into the oil. Fry over a medium flame until golden brown, then remove.
  • Serve with your chutney of choice.

Recipe Video

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