Vegetable Bonda

0.0 from 0 votes

The vegetable bonda is a popular South Indian snack made with a crispy gram flour batter filled with a delicious mixture of vegetables like potatoes, peas, carrots, and spices. It is typically deep-fried until golden brown and served hot with coconut chutney or tomato ketchup. This savory treat is perfect for any occasion and will surely be a hit with your family and friends.

This Bonda is a crispy, golden South Indian snack made by wrapping spiced mashed vegetables in a thick besan–rice flour batter and deep-frying to perfection. Tender-cooked veggies are mashed, then sautéed with onions and green chilies and seasoned with red chili powder, asafoetida, and salt before being shaped into lemon-sized balls. Each ball is dipped in the seasoned batter and fried in hot oil until beautifully browned—crunchy outside, soft and flavorful inside.

Vegetable Bonda Recipe

Vegetable Bonda

Recipe by S Kamala
0.0 from 0 votes

Savor the crunch and taste of vegetable bondas, an ideal snack for tea time or parties. Pair them with chutney to enhance the flavor!

Course: Snacks, AppetizersCuisine: Indian, TamilDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • Potato – 2

  • Beans – 5 or 6

  • Carrot – 1

  • Green peas – ½ cup

  • Onion – 1 chopped finely

  • Green chillies – 2 chopped finely

  • Besan flour – 2½ cup

  • Rice flour – 1 cup

  • Chilli powder – 1 teaspoon

  • Asafoetida powder – ½ teaspoon

  • Salt – 1 teaspoon

  • Oil – for deep frying

Directions

  • Combine besan, rice flour, chili powder, asafoetida, and salt. Gradually add water to form a thick batter.
  • Cook the vegetables in minimal water until tender, then mash thoroughly and set aside.
  • Heat a teaspoon of oil in a kadai, sauté the onions and green chilies until fragrant.
  • Incorporate the mashed vegetables with red chili powder, asafoetida, and salt. Allow the mixture to cool, then form into lemon-sized balls.
  • Dip each ball into the batter and carefully lower into hot oil. Deep-fry until golden brown.

7 Comments

  1. Dear Kamala
    Made vegetable bonda for navarathri (wanted a change from usual sundals) following your recipe.
    Came out really good.
    Thanks
    Anu

  2. what chutney is that on the background of the bondas???

  3. Could you kindly email me the recipe for the peanut chutney???

    [email protected]

  4. Vijayalakshmi

    Please mail to me all ur recipes vegetarian only.

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