veg bonda recipe, how to make mix veg bonda | vegetable bonda

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Veg bonda recipe with step by step photos – deep fried snack of stuffed mix veggies coated with gram flour batter (besan).

Vegetable bonda is a variation to the popular Potato bonda recipe. as the name suggests mix veggies are added. To make these addictive snack, you can add your choice of mix veggies. I added carrots, potatoes and peas. I always add these three veggies. I do not add french beans as we do not prefer french beans in a veg bonda. If there is cauliflower, then I add some of it too. You can also add capsicum and beetroots.

vegetable bonda recipe

This is also a no onion no garlic bonda recipe. If you want you can add onions or garlic.

I prepare these veg bonda the same way I make potato bonda. I had made veg bonda some days back when it was raining. So took pics too. Bonda is good evening snack one can enjoy during monsoons or in the winters.

Serve mix veg bonda with coconut chutney or coriander chutney or tomato ketchup. I served with red chilli coconut chutney.

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bonda recipe, veg bonda recipe, vegetable bonda recipe
veg bonda
5 from 1 vote
Vegetable bonda recipe is deep fried snack of stuffed mix veggies coated with gram flour batter.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr

Cuisine South Indian

Servings 4

Ingredients

for cooking veggies

  • 50 grams green peas or 1/3 cup green peas
  • 50 grams carrots or 1/3 cup chopped carrots or 1 small to medium sized carrot
  • 150 grams potatoes or 2 medium sized potatoes, about 1 cup chopped potatoes
  • 1.5 cups water for pressure cooking

for tempering veg bonda

  • ½ tablespoon oil (can use sunflower oil, peanut oil or sesame oil)
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon husked split black gram (urad dal)
  • 1 or 2 green chillies, chopped
  • 1 inch ginger finely chopped or 1 teaspoon finely chopped ginger
  • 1 teaspoon chopped curry leaves or 8 to 10 chopped, small to medium curry leaves
  • 1 pinch asafoetida (hing)
  • teaspoon turmeric powder or 2 to 3 pinches of turmeric powder (haldi)
  • salt as required
  • ½ teaspoon lemon juice (optional)
  • 2 tablespoons chopped coriander leaves

for veg bonda batter

  • ¾ cup gram flour (besan)
  • 3 tablespoons rice flour
  • 1 pinch turmeric
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon red chilli powder
  • salt as required
  • cup water or add as required
  • 1 pinch of baking soda

other ingredients

  • oil for deep frying

Instructions

cooking veggies

  • Take 1/3 cup chopped carrots, 1 cup chopped potatoes and 1/3 cup green peas in a pressure cooker. Also add 1.5 cups water.
  • Pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. When the pressure settles down on its own, open the lid and check the veggies. You can also cook or steam the veggies in a steamer or in a pan.
  • Drain well and keep the veggies in a bowl. Use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. This stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
  • When the veggies are still hot or warm, mash them with a potato masher.

preparing stuffing for veg bonda

  • Heat 1/2 tablespoon oil in a frying pan. First add 1/4 teaspoon mustard seeds.
  • When the mustard seeds begin to crackle, then add 1/4 teaspoon urad dal.
  • Allow urad dal to get golden.
  • Once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
  • Next add 1/8 tsp turmeric powder.
  • On a low flame stir and mix well.
  • Then add the mashed veggies. Mix the veggies with the rest of the tempering ingredients very well.
  • Season with salt as required. Mix again very well.
  • Saute the mashed veggies for 1 to 2 minute on a low flame. If there is too much moisture, then you can cook the veggie mixture for a few more minutes.
  • Switch off the flame. Add 1/2 teaspoon lemon juice. Mix well. Check the taste and add more salt if required.
  • Now add 2 tablespoon chopped coriander leaves. Mix well and keep aside. Take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.

making batter for veg bonda

  • In another bowl, take 3/4 cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, 1/4 teaspoon red chilli powder and salt as required.
  • Add 1/3 cup water and make a thick flowing batter.
  • Whisk to a smooth batter. Break lumps if any with the wired whisk or spoon. Check the taste and add more salt if required.
  • Now add a pinch of baking soda to the batter. You can skip adding baking soda if you want. Mix very well and keep aside.

frying veg bonda

  • Make small to medium sized balls from the veggie stuffing.
  • Also heat a kadai or a pan with oil for deep frying. Check a small drop of batter in the oil. If it comes up gradually but steadily, then the oil is ready for the bondas to be fried.
  • Now take the veggie ball and dip it in the batter. Gently coat it with the batter.
  • Place it gently in the hot oil.
  • This way just before frying, dip each veggie ball in the batter and coat it well with the batter. Do not over crowd the kadai. Fry 2 to 4 bondas at a time. This will depend on the size of the kadai.
  • On a medium flame, fry the vegetable bonda. When one side has become golden, turn over and fry the other side.
  • Fry till crisp and golden all over.
  • Remove with a slotted spoon.
  • Drain them on kitchen paper towels to remove extra oil. Prepare all veg bondas this way.
  • Serve veg bonda hot with coconut chutney or tomato ketchup.

Nutrition Info Approximate values

Calories: 182kcalCarbohydrates: 16gProtein: 2gFat: 13gSaturated Fat: 1gSodium: 784mgPotassium: 225mgFiber: 3gSugar: 3gVitamin A: 2328IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 29mgVitamin B6: 1mgVitamin C: 64mgVitamin E: 5mgVitamin K: 6µgCalcium: 32mgVitamin B9 (Folate): 306µgIron: 2mgMagnesium: 16mgPhosphorus: 38mgZinc: 1mg

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How to make veg bonda recipe

Cooking vegetables

1. Take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. Also add 1.5 cups water.

veggies for veg bonda recipe

2. Pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. When the pressure settles down on its own, open the lid and check the veggies. You can also cook or steam the veggies in a steamer or in a pan.

veggies to make veg bonda recipe

3. Drain well and keep the veggies in a bowl. Use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. This stock can be kept in a covered mug or a jar and refrigerated for a couple of days.

veggie to prepare veg bonda recipe

4. When the veggies are still hot or warm, mash them with a potato masher. Do not make the mixture too pasty. Some small chunks of carrots and peas are fine. 

veggie to prepare veg bonda recipe

Preparing the stuffing for veg bonda

5. Heat ½ tablespoon oil in a frying pan. Lower the flame and first add ¼ teaspoon mustard seeds.

preparing veg bonda recipe

6. When the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.

urad dal for making veg bonda recipe

7. Allow urad dal to get golden.

urad dal for making veg bonda recipe

8. Once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 teaspoon chopped curry leaves and 1 green chili, chopped.

herbs for making veg bonda recipe

9. Next add ⅛ teaspoon turmeric powder (about 2 to 3 pinches of turmeric powder).

turmeric for making veg bonda recipe

10. On a low flame stir and mix well.

turmeric for making veg bonda recipe

11. Then add the mashed veggies.

veggies for making veg bonda recipe

12. Mix the veggies with the rest of the tempering ingredients very well.

veggies for making vegetable bonda recipe

13. Season with salt as required. Mix again very well.

salt for making vegetable bonda recipe

14. Saute the mashed veggies for 1 to 2 minute on a low flame. If there is too much moisture, then you can cook the veggie mixture for a few more minutes.

veggie mixture for vegetable bonda recipe

15. Switch off the flame. Add ½ teaspoon lemon juice. Mix well. Check the taste and add more salt if required.

veggie mixture for vegetable bonda recipe

16. Now add 2 tablespoon chopped coriander leaves. Mix well and keep aside. Take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.

veggie mixture for vegetable bonda recipe

Preparing batter for vegetable bonda

17. In another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.

batter for vegetable bonda recipe

18. Add ⅓ cup water and make a thick flowing batter.

batter for vegetable bonda recipe

19. Whisk to a smooth batter. Break lumps if any with the wired whisk or spoon. Check the taste and add more salt if required.

batter for vegetable bonda recipe

20. Here is a pic showing the consistency of the batter. Depending on the quality of besan, you can add less ore more water. If the batter becomes too thick, then add some water. If the batter gets a medium consistency or becomes thin, then add some more besan.

batter for making veg bonda recipe

21. Now add a pinch of baking soda to the batter. You can skip adding baking soda if you want. Mix very well and keep aside.

batter for making veg bonda recipe

Assembling and frying vegetable bonda

22. Make small to medium sized balls from the veggie stuffing.

making veg bonda recipe

23. Also heat a kadai or a pan with oil for deep frying. Check a small drop of batter in the oil. If it comes up gradually but steadily, then the oil is ready for the bonda to be fried.

frying bonda - veg bonda recipe

24. Now take the veggie ball and dip it in the batter. Gently coat it with the batter.

frying bonda - veg bonda recipe

25. Place the vegetable bonda gently in the hot oil.

frying bonda - veg bonda recipe

26. This way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. Fry 2 to 4 bondas at a time. This will depend on the size of the kadai.

frying bonda - veg bonda recipe

27. On a medium flame, fry the mix veg bonda. When one side has become golden, turn over and fry the other side.

frying bonda - veg bonda recipe

28. Fry veg bonda till crisp and golden all over.

frying bonda - veg bonda recipe

29. Remove the fried veg bonda with a slotted spoon.

veg bonda recipe

30. Drain fried bonda on kitchen paper towels to remove extra oil. Prepare all veg bonda this way.

veg bonda recipe, vegetable bonda recipe

31. Serve veg bonda hot with coconut chutney or pudina chutney or tomato sauce.

veg bonda recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. Thanks for posting this recipe. I was looking for it all the while.I have tried most of your recipes and they are always a hit.does making me call a perfect cook by all.thanks a lot and god bless you. 🙂5 stars