Published: by Absolutely Recipes, in the Indian recipes category.

Vegetable Bonda Recipe.

Ingredients:

For the stuffing
3/4 cup potato / aloo cubed
1/2 cup carrots cubed
1/2 cup green peas
cashews few, (optional)
1 tbsp oil
1/4 tsp mustard
1/4 tsp cumin
3/4 tsp urad dal
1 pinch hing
1/4 tsp ginger grated
1 onion medium , sliced thinly
1 to 2 green chilies chopped or slit
salt as needed
1/8 tsp turmeric / haldi
1/4 tsp saunf powder / fennel seeds powder (or crushed finely)
1/4 tsp coriander powder
2 pinches garam masala (use a mild one)
coriander leaves few
lemon juice optional
for the covering
1/2 cup besan heaped
3 tbsps rice flour
1 pinch turmeric
1 pinch red chili powder
salt as needed
05 cup water (little more if needed)

Recipe Instructions:

Steam or boil veggies as desired.
They must be just cooked without getting mushy.
Heat a pan with oil and saute mustard, cumin and dal.
When the dal turns golded, saute ginger and then add onions, chilies, cashews and curry leaves.
Saute until the onions turn golde, add all the spice powders along with salt.
Stir and fry for a minute.
Add all the veggies and mash them lightly.
Saute for 2 mins.
Add coriander leaves and lemon juice.
Mix and switch off.
Cool this completely and make 7 to 8 balls.
Set these aside.
Making veg bonda batter
mix together flours, salt, chilii powder, turmeric along with water to make a thick batter.
Heat oil in a kadai for frying.
Check whether the oil is hot enough by dropping a small amount of the batter in oil.
The batter must rise slowly and not quickly.
If you see the batter sinks, wait for a while and repeat the test.
If the batter rises quickly and then turns brown quickly it means the oil is very hot.
Allow to cool down a bit.
Making mix vegetable bonda
dip each ball in the batter and coat it well.
Lift it using a table spoon, swipe off the excess batter and drop in the hot oil.
Wait for a minute and stir consistently until they are fried to golden.
You make fry 3 to 4 balls in each batch, make sure there is enough space in the kadai to fry them well.
When golden drain veg bonda on a kitchen tissue.
Serve mix veg bonda hot or warm with chutney or tea.

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