Bonda (South Indian Vegetable Fritter)
Bonda is a typical South Indian snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter.
- Prep
- 24 min
- Cook
- 58 min
- Total
- 1 hr 22 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Boil potatoes, remove skin, and mash coarsely.
Procedure
Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds.
Procedure
Add onions and fry until browned.
Procedure
Add ginger and garlic and fry for a minute.
Procedure
Add the chopped coriander leaves and mashed potatoes and fold well.
Procedure
Allow it to cool and shape into small golf ball-sized balls.
Procedure
Mix the gram flour and the rice flour with baking soda. Add salt to taste.
Procedure
Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup.
Procedure
Once the batter and filling are ready, heat some oil in a deep pan. The oil should be at least 1½ inch (4 cm) deep for deep-frying.
Procedure
Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan.
Procedure
Fry the bonda until golden, then remove from the oil.
Procedure
Serve with ketchup or chutney.
Photo: No machine-readable author provided. Pamri assumed (based on copy · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 12 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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