Meal Prep · South Indian
Vegetable Bonda
Crispy, savory fritters packed with fresh vegetables, a beloved South Indian snack.
Ingredients
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Step-by-step- Steam or lightly boil the finely chopped mixed vegetables until just tender. Drain well and set aside to cool.
- In a large mixing bowl, combine chickpea flour, rice flour, turmeric powder, red chili powder (if using), baking soda (if using), and salt. Mix well.
- Heat 1 tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add chopped ginger, green chilies, curry leaves, and asafoetida. Sauté for a minute until fragrant. Add chopped onion and sauté until translucent.
- Add the sautéed tempering mixture and the cooled, cooked mixed vegetables to the flour mixture. Mix everything thoroughly.
- Gradually add water, a little at a time, to form a thick, dropping consistency batter. The batter should be thick enough to hold its shape when dropped into oil, similar to a pakora batter.
- Heat oil for deep frying in a heavy-bottomed pan or kadai over medium heat. To test the oil, drop a tiny bit of batter; it should sizzle and rise to the surface immediately.
- Once the oil is hot, carefully drop small spoonfuls of the batter into the hot oil. Do not overcrowd the pan.
- Fry the bondas, turning occasionally, until they are golden brown and cooked through on all sides. This usually takes about 3-5 minutes per batch.
- Remove the fried bondas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- Serve hot with coconut chutney, tomato ketchup, or a cup of hot tea.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 8 g |
| Fat | 18 g |
| Carbohydrates | 25 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover bondas in an airtight container in the refrigerator. They may lose some crispiness.
Freezer Not recommended
Frying bondas from frozen batter or re-freezing cooked bondas is not recommended as it affects texture and taste significantly.
Reheat Oven/Air Fryer
Reheat in a preheated oven at 180°C (350°F) for 8-10 minutes, or in an air fryer at 180°C (350°F) for 5-7 minutes, until crisp and heated through. Avoid microwave reheating as it makes them soggy.
Chef’s Corner
- Ensure vegetables are finely chopped and well-drained to prevent the batter from becoming watery.
- The batter consistency is key: it should be thick enough to form balls but not too stiff. If it’s too thin, add a little more rice flour; if too thick, add a tiny bit of water.
- Maintain a consistent medium heat while frying. If the oil is too hot, the bondas will brown quickly on the outside but remain raw inside. If too cold, they will absorb too much oil.
- For extra flavor, you can add a pinch of garam masala or finely chopped coriander leaves to the batter.
