To my luck, as the mixture cooled down the bondas held shape and I was able to easily coat them with the batter and deep fry them to perfection. Good fortune really smiled at me that day! When the husband sashayed into the kitchen he was welcomed with perfect bondas which he walloped as soon as the chutneys were prepared (by him of course). So our teamwork was successful in the end – we were two happy souls (and a tiny soul who munched on some bondas for the next couple of hours). Happy days are made of moments like these!
If you liked this post, do check out the other delightful recipes in the Kapi Falhaar series
1. Godachi Kapi (Traditional Brewed Coffee with Palm Jaggery)
2. Chattambade (Bengal Gram Fritters)
3. Mithai Ladoo | Boondi Laddu
4. Goli Baje (Plain Flour Fritters)
Beetroot Bonda | Vegetable Bonda
Prep time: 20-25 mins | Cooking time: 10 mins | Yield 14-15 medium sized bondas
Ingredients:
For the mash:
- 500 grams potatoes (about 2 medium-big)
- 125 grams (1/2 of a medium sized) beetroot
- 80-100 grams carrots (about 1 medium sized) * see note#1
- 80-100 grams green peas (approx 1/2 cup) – frozen ones will do * see note#2
- salt to taste
For the seasoning:
- 1/2 teaspoon mustard
- 1 tablespoon minced ginger
- 2 small green chillies minced (de seed them to tone down the spice or adjust the quantity to taste)
- 20-25 curry leaves (about 3 sprigs), finely shredded
- 1 cup (loosely packed) fresh coriander leaves, finely chopped
- salt to taste
- 1-2 tablespoons oil
For the batter/coating:
- 2 cups gram flour/chickpea flour (besan) * see note#3
- 1/2 tablespoon rice flour * see note#4
- 1 teaspoon plain red chilli powder (adjust to taste)
- 1 pinch soda bi carb (baking soda)
- 1 pinch carom seeds (ajwain/omam)
- 1 pinch asafoetida (hing)
- salt to taste (I used approx 1-1/4 teaspoons)
- approx 1-3/4 cups of water (or as required to make the batter – see notes before proceeding)
Oil for deep frying * see note#6
3. Depending on the quality and texture (coarse or fine grind) of the gram flour the quantity of water will vary. In India you may get several varieties of gram flour that are used in the preparations of sweets and savouries – each will have a different texture so use water as required.
4. The addition of rice flour is optional but will make the bondas crisp on the outside. Carom seeds are optional but recommended as they will help prevent gas/flatulence
Yummy! Thanks for explaining the purpose of each ingredient. I was looking for something to cook today as the weather is horrible outside and has been raining since morning. Will try this tonight if possible or use the batter recipe for neruli baje. Thanks Shireen
Lovely! These are perfect for that kind of weather Sandy! Hope you enjoy them to the fullest!