Vegetable Bonda Recipe
- Onion - 1 finely chopped
- Potato - 2
- Carrot - 1 finely grated
- Peas - 1 tbsp
- Green chilies - 2
- Asafoetida/hing - 1/8 tsp
- Coriander leaves - 2 tbsp chopped
- Turmeric powder - 1/4 tsp
- Salt as per taste
- Mustard seeds - 1 tsp
- Besan/gram flour/chickpeas flour - 1/2 cup
- Rice flour - 1/4 cup
- Red chilli powder - 1 tsp
- Cooking soda - 1/8 tsp
- Salt to taste
- vegetable Oil for deep frying
Pressure cook potatoes and peas. Mash it nicely and keep it aside.
Heat 2 tsp oil in a pan. Add mustard seeds and when it crackles, add finely chopped onions, asafoetida, green chillies and saute for a minute until onion turns light golden brown.
Add the steamed vegetables, grated carrot, 1/4 tsp turmeric powder, salt and saute for a few minutes and transfer the content in a bowl. After it cools down, add chopped coriander leaves and mix well. Make small balls out of it and keep it ready.
Now, lets prepare the batter. Add besan, rice flour, red chilli powder, 1/4 tsp turmeric powder, baking soda in a mixing bowl and mix well. Add water slowly and and make a smooth batter. The batter should not be too thick or too thin. The consistency should be right enough to dip the stuffing balls and fry them.
Heat oil in a deep frying pan and when its warm keep the flame on medium level.
Dip the vegetable balls in the batter coat it evenly with the batter.
Slowly drop the ball in the hot oil and fry them till they turn golden brown.
Serve it hot with some coconut chutney or tomato ketchup.