Authentic South Indian Bonda Recipe

Ingredients

  • 1 cup of Urad Dal
  • 2 cups of Potato
  • 1 Green Chili
  • 1/2 Onion
  • 1 inch piece of Ginger
  • 1/2 teaspoon of Mustard Seeds
  • 1/2 teaspoon of Cumin Seeds
  • 1/2 teaspoon of Turmeric Powder
  • Salt to taste
  • 2 cups of Oil for deep frying
  • 1/2 cup of Water for grinding
  • 1/2 cup of chopped Coriander Leaves
  • 1/2 cup of Besan (Gram Flour)
  • 1/4 teaspoon of Baking Soda
  • 1/4 teaspoon of Asafoetida (Hing)

Steps and instructions

  1. Soak the urad dal in water for about 4 hours.
  2. Drain the water, add the soaked urad dal to a grinder and grind it into a smooth paste using half a cup of water.
  3. Boil the potatoes, peel the skin, and mash them thoroughly.
  4. Dice the green chili, onion, and ginger into small pieces.
  5. Heat 2 tablespoons of oil in a pan, add mustard seeds and cumin seeds, and let them crackle.
  6. Add the chopped onions, green chili, and ginger to the pan and sauté until the onions turn translucent.
  7. Add the turmeric powder and salt to the pan, stir well.
  8. Combine the mashed potatoes with the sautéed mixture, add chopped coriander leaves, and mix well. Allow the mixture to cool.
  9. Shape the cooled potato mixture into small balls.
  10. In a separate bowl, mix besan, a pinch of baking soda, asafoetida, and salt to prepare the batter. Add water slowly to this mixture till you get a thick yet flowing consistency.
  11. Heat the remaining oil in a deep pan for frying.
  12. Dip each potato ball into the besan batter, ensuring it is well coated, and then gently drop it into the hot oil.
  13. Fry the bondas on medium heat until they turn golden brown.
  14. Once cooked, remove the bondas using a slotted spoon and drain them on absorbent paper to remove excess oil.
  15. Repeat the process with the remaining potato balls and batter.
  16. Serve the bondas hot with coconut chutney or tomato ketchup.

Tools for making

  • Grinder - Used to grind the soaked urad dal into a smooth paste.
  • Pan - Used for sautéing the onions, green chili, and ginger.
  • Potato Masher - Used to mash the boiled potatoes.
  • Deep Pan - Used for deep frying the bondas.
  • Slotted Spoon - Used to remove the fried bondas from the hot oil.
  • Mixing Bowl - Used to prepare the besan batter.
  • Absorbent Paper - Used to drain excess oil from the fried bondas.

Recipe variations

  • Instead of using urad dal, you can try making bondas using other lentils like moong dal or chana dal.
  • If you prefer a gluten-free option, you can use rice flour or a combination of rice flour and gram flour (besan) for the batter.
  • For a spicier version, add finely chopped green chilies or red chili powder to the potato mixture.
  • To enhance the flavor, you can include chopped curry leaves or grated coconut in the potato mixture.
  • If you want a crispy crust, you can use breadcrumbs or crushed cornflakes instead of the besan batter.
  • For a protein-rich alternative, you can add boiled and crumbled tofu or paneer (Indian cottage cheese) to the potato mixture.
  • To make it vegan, replace the regular yogurt-based batter with a vegan-friendly alternative like coconut milk or plant-based yogurt.
  • For a healthier option, you can shallow fry the bondas instead of deep frying them.
  • If you prefer a different shape, you can flatten the potato mixture and make it into patties or cutlets instead of round balls.

Recipe overview

Bonda is a popular Indian snack that is perfect for satisfying your mid-afternoon cravings or as an appetizer at dinner parties. This delicious snack is made from a spicy potato mixture that is coated with a besan (gram flour) batter and then deep-fried until golden brown. The end result is a crispy, flavorful treat with a soft and spicy interior. This recipe will guide you step-by-step through the process of making bonda from scratch. It includes instructions on how to prepare the potato mixture, how to make the besan batter, and how to correctly fry the bondas to achieve the perfect crispy exterior. Not only is this recipe simple to follow, but the ingredients needed are also common pantry staples in Indian households, making it an easy and convenient option when you want to whip up a quick snack. So, put on your apron and get ready to make some delicious bondas!

Common questions

  1. Can I use any other dal instead of urad dal? No, urad dal is the main ingredient for making bondas and provides the desired texture and flavor.
  2. Can I skip adding onions and ginger? Yes, you can skip adding onions and ginger if you prefer a milder flavor. However, they do add a nice taste to the bondas.
  3. Can I use a different oil for frying? Yes, you can use any vegetable oil suitable for deep frying. However, traditionally, bondas are fried in oil for best results.
  4. Can I make the batter in advance? It is recommended to prepare the batter fresh, just before frying the bondas. This ensures a crispy texture. If the batter sits for too long, it may become thick and affect the final outcome.
  5. How do I store leftover bondas? If there are any leftover bondas, you can refrigerate them in an airtight container for up to 2 days. Reheat them in an oven or microwave before serving to regain their crispiness.
  6. Can I freeze the bondas? Yes, you can freeze the bondas before frying. Shape the bondas, arrange them on a tray, and freeze them. Once frozen, transfer them to a freezer-safe bag or container. When you want to fry them, thaw them at room temperature for a few minutes and then proceed with frying as usual.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the urad dal paste with other ingredients.
  • Grinder - A kitchen appliance used to grind the soaked urad dal into a smooth paste.
  • Pan - A cooking pan for sautéing the onions, green chili, and ginger.
  • Slotted Spoon - A utensil with slots or holes that allows you to remove the bondas from the hot oil while leaving behind excess oil.
  • Deep Pan - A pan with high sides used for deep frying the bondas.
  • Absorbent Paper - Paper towels or kitchen paper used to drain excess oil from the fried bondas.
  • Serving Plate - A plate or platter used to present and serve the bondas.
  • Coconut Chutney - A side dish or dipping sauce made with coconut, spices, and herbs. It complements the bondas well.
  • Tomato Ketchup - A condiment that can be served alongside the bondas for added flavor.

Origin stories

Bonda is a beloved snack, steeped in the traditions of South Indian cuisine. Originating from the Indian subcontinent, it is particularly popular in the southern states of Karnataka, Andhra Pradesh, Kerala, and Tamil Nadu. The precise origins are a bit nebulous, much like the steam that ascends from a freshly fried batch of bondas, but it's believed to have been a part of Udupi cuisine, a food tradition known for its vegetarian delicacies. There's something deeply comforting about this fried delicacy, the golden orbs of joy, as they are often fondly referred to. Bonda is not just food, it's a cultural symbol, a delicacy that brings together families and neighbors during teatime, a staple during festivals and a must-have during monsoons. The warm, spicy filling in the heart of the crispy outer shell is much like the heart of the people of the region - full of spice and warmth.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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