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.
Ingredients
Filling
- 2 medium-sized potatoes
- 1 medium-sized onions
- 3–4 medium-sized green chiles
- 2 tbsp, finely-chopped coriander leaves
- 1 tsp finely-chopped ginger
- 1 tsp finely-chopped Garlic
- Salt to taste
Batter
- 4 portions gram flour (besan)
- 1 portion rice flour
- ½ tsp baking soda
- Salt to taste
- Water or beer
Other
- Oil for frying
Method
- Boil potatoes, remove skin, and mash coarsely.
- Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds.
- Add onions and fry until browned.
- Add ginger and garlic and fry for a minute.
- Add the chopped coriander leaves and mashed potatoes and fold well.
- Allow it to cool and shape into small golf ball-sized balls.
- Mix the gram flour and the rice flour with baking soda. Add salt to taste.
- Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup.
- 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.
- Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan.
- Fry the bonda until golden, then remove from the oil.
- Serve with ketchup or chutney.