Veg Bonda | Vegetable Bonda
User Reviews
0.0
0 reviews
Unrated
Veg Bonda | Vegetable Bonda
Report
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.
Share:
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
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.
- 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 Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
1g
(5%)
Sodium
784mg
(33%)
Potassium
225mg
(6%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2328IU
(47%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
29mg
Vitamin B6
1mg
Vitamin C
64mg
(71%)
Vitamin E
5mg
Vitamin K
6µg
Calcium
32mg
(3%)
Vitamin B9 (Folate)
306µg
Iron
2mg
(11%)
Magnesium
16mg
Phosphorus
38mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 784mg | 33% |
| Potassium | 225mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2328IU | 47% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 64mg | 71% |
| Vitamin E | 5mg | |
| Vitamin K | 6µg | |
| Calcium | 32mg | 3% |
| Vitamin B9 (Folate) | 306µg | |
| Iron | 2mg | 11% |
| Magnesium | 16mg | 4% |
| Phosphorus | 38mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
