Veg Bonda | Vegetable Bonda - Dassana's Veg Recipes

bonda recipe, veg bonda recipe, vegetable bonda recipe

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Veg Bonda | Vegetable Bonda

Veg Bonda or Vegetable Bonda is a deep-fried snack of stuffed mixed vegetables coated with a spiced gram flour batter (besan). Makes for a lovely rainy-day snack, with some hot chai or coffee on the side.

Prep Time30

Cook Time30

Total Time1

Course: Snacks, Starters

Cuisine: South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 182kcal

Author: Dassana Amit

Ingredients

For cooking veggies

50 grams green peas or ⅓ cup green peas
50 grams carrots or ⅓ cup chopped carrots
150 grams potatoes or 1 cup peeled & chopped potatoes
1.5 cups water - for pressure cooking

For tempering

½ tablespoon oil - can use sunflower oil or peanut oil or canola oil
¼ teaspoon mustard seeds
¼ teaspoon urad dal (husked split black gram)
1 or 2 green chillies - chopped
1 inch ginger - finely chopped or 1 teaspoon finely chopped
1 teaspoon curry leaves - chopped or 8 to 10 small to medium curry leaves
1 pinch asafoetida (hing)
⅛ teaspoon turmeric powder or 2 to 3 pinches
salt as required
½ teaspoon lemon juice (optional)
2 tablespoons coriander leaves - chopped

For 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 baking soda

other ingredients

oil - for deep frying, as required

US Customary - Metric

Instructions

Cooking veggies

Take the chopped carrots, chopped potatoes and green peas in a stovetop 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 and drops naturally in the cooker, then only open the lid and check the veggies.
Drain the water/broth very well in a bowl or pan and keep the veggies in a mixing bowl.
Use the stock/broth in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas.
When the veggies are still hot or warm, mash them with a potato masher.

Preparing vegetable filling

Heat ½ tablespoon oil in a frying pan. First add the mustard seeds.
When the mustard seeds begin to crackle, add the urad dal.
Allow urad dal to get golden.
Once the urad dal gets golden, add chopped ginger, a pinch of asafoetida/hing, chopped curry leaves and chopped green chillies.
Next add turmeric powder. On a low heat stir and mix well.
Next 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.
Sauté the mashed veggies for 1 to 2 minute on a low heat. If there is too much moisture, then you can cook the veggie mixture for a few more minutes.
Turn off the heat. Add lemon juice and mix well. Check the taste and add more salt if needed.
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 bonda.

Making batter

In another bowl, take the besan, rice flour, a pinch of turmeric, a pinch of asafoetida/hing, red chilli powder and salt as required.
Add 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. 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 bonda to be fried.
Now take the veggie ball and dip it in the batter. Gently coat it evenly 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 heat, 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 bonda this way in batches.
Serve Veg Bonda hot with coconut chutney or tomato ketchup.

Notes

You can also cook or steam the veggies in a steamer or in a pan.
This broth/stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
You can skip adding baking soda if you prefer.
Fry the veg bonda in moderately hot oil.

Nutrition