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

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.

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.

If you are looking for more Veg snacks recipes then do check:

• Veg kabab
• Onion pakoda
• Vegetable pakora
• Veg lollipop

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

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veg bonda

5 from 1 vote

Vegetable bonda recipe is deep fried snack of stuffed mix veggies coated with gram flour batter.

Author:Dassana Amit

Prep Time:30 mins

Cook Time:30 mins

Total Time:1 hr

Course:snacks

Cuisine:south indian

Diet:vegetarian

Servings (change the number to scale):4

(1 CUP = 250 ML)

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)
• ⅛ 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
• ⅓ 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)

Nutrition Facts

veg bonda

Amount Per Serving

Calories 182 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 784mg34%

Potassium 225mg6%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 2g4%

Vitamin A 2328IU47%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 29mg145%

Vitamin B6 1mg50%

Vitamin C 64mg78%

Vitamin E 5mg33%

Vitamin K 6µg6%

Calcium 32mg3%

Vitamin B9 (Folate) 306µg77%

Iron 2mg11%

Magnesium 16mg4%

Phosphorus 38mg4%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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.

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.

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. 

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.

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

7. Allow urad dal to get golden.

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.

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

10. On a low flame stir and mix well.

11. Then add the mashed veggies.

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

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

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.

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

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.

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.

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

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.

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.

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.

Assembling and frying vegetable bonda

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

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.

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

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

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.

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

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

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

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

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