Vegetable Bonda


1 tablespoon(s) oil
1 teaspoon(s) cumin seeds
2 teaspoon(s) grated ginger
2 teaspoon(s) grated garlic
4 green chillies chopped fine
1 onion(s) chopped fine
4 cups mixed vegetables (carrots, beans, peas, potatoes, cauliflower, beetroot) steamed
½ teaspoon(s) turmeric powder
salt to taste
4 tablespoons chopped coriander leaves
1 tablespoon(s) lemon juice

For the batter:
2 cup(s) bengal gram flour (chickpea flour or besan)
½ cup(s) rice flour
½ teaspoon(s) red chilli powder
a pinch of soda bi-carbonate and asafoetida powder
salt to taste
oil to deep fry


Heat the oil in a pan. Add the cumin seeds and let them crackle. Add the ginger, garlic, green chillies and onions. Fry on low-medium heat for about 2 minutes or till the onions are transparent. Add the steamed vegetables, half the turmeric powder and salt to taste. Mix well whilst mashing with the back of the ladle on medium heat for about 5 minutes. Put off the flame and let cool. Mix in the coriander leaves and lemon juice. Make lemon-sized balls. To make the batter, mix together the gramflour, rice flour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel.

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