Nov 25, 2011

Mixed Vegetable Bondas

Mixed Vegetable Bondas

(A tasty deep fried snack. Excellent combo with Tea / Coffee !!!! )

Makes : 8
Cooking time : 30 minutes


2 teaspoons cooking oil
1 teaspoon mustard seeds
1 teaspoon jeera ( cumin ) seeds
1/2 teaspoon urad dal
2 green chillies , slit lengthwise
1 - inch piece ginger, chopped fine
1 spring curry leaves
1/4 teaspoon hing ( asafoetida )
1/2 teaspoon turmeric powder
3 potatoes (medium size), boil and mash well
1/2 cup (75 g) separately boiled carrots and french beans (4 French beans & 1 carrot, cut into cubes)
250 g cooking oil for frying bondas

For batter :

100 g gram flour ( besan / kadala maav / chone pitti )
1/2 teaspoon salt
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/4 teaspoon hing ( asafoetida )
Water for mixing ( approximately 1/2 cup / 50 - 60 ml )

To prepare batter :

Mix gram flour, salt, red chilli powder, turmeric powder and hing. Add water and make a batter of pouring / dropping consistency. Keep aside for 15 minutes.


Boil, peel and mash the potatoes.

In a pan , heat oil. Add mustard seeds. When it starts splutter, add jeera, urad dal, green chillies and curry leaves. Shallow fry on a low heat for 2 - 3 minutes. Add turmeric powder and fry for 2- 3 minutes. Add hing and stir well.,

Add mashed potatoes and separately boiled vegetables. Add salt to taste. Mix well (do not add water). Cover with a lid and cook on a low heat for 8 minutes / till potatoes - vegetable mixture well combined with all the ingredients and fragrant. Keep aside for cooling.

Remove green chillies from the potato - vegetable mixture while making bondas balls / bondas. Make 8 - 9 lemon sized potato - vegetable balls / bondas.

Final preparation:

Heat oil in a frying pan. Dip each bondas in besan batter and deep fry in hot oil on a medium heat (4- 5 bondas at a time) till golden color on both the sides. Drain and place on kitchen paper to absorb excess oil and serve hot with tea / coffee.

1 comment:

Aarthi said...

delicious dish..yummo..