Authentic South Indian Bondas Recipe

Ingredients

  • 2 cups of gram flour (besan)
  • 1 cup of rice flour
  • 1 large potato
  • 1 large onion, finely chopped
  • 2 green chilies, finely chopped
  • 1 teaspoon of cumin seeds
  • 1/2 teaspoon of turmeric powder
  • A pinch of asafoetida (hing)
  • 1 tablespoon of ginger-garlic paste
  • 1 tablespoon of lemon juice
  • A handful of fresh coriander leaves, finely chopped
  • 1/2 teaspoon of baking soda
  • Salt, to taste
  • Water, as required
  • Oil, for deep frying

Steps and instructions

  1. Boil the potato until it's soft. Once boiled, peel and mash it, then set it aside.
  2. In a large bowl, combine the gram flour, rice flour, cumin seeds, turmeric powder, asafoetida, baking soda, and salt. Mix well.
  3. Slowly add water to the mixture, stirring continuously, until you achieve a thick batter. The batter should be thick enough to coat the back of a spoon.
  4. Add the chopped onion, green chilies, mashed potato, ginger-garlic paste, lemon juice, and chopped coriander leaves to the batter. Mix well until all ingredients are well-incorporated.
  5. Heat oil in a deep pan for deep frying. Once the oil is hot, drop spoonfuls of the batter into the oil.
  6. Fry the bondas on medium heat until they turn golden brown. Make sure to turn them occasionally to ensure they're evenly cooked.
  7. Once the bondas are fried, remove them from the oil using a slotted spoon and drain them on a plate lined with paper towels to remove excess oil.
  8. Repeat the process with the remaining batter. Serve the bondas hot with chutney or ketchup.

Tools for making

Recipe variations

  • Instead of gram flour, you can try using chickpea flour (besan) for a slightly different flavor.
  • For a gluten-free option, substitute the rice flour with a gluten-free flour blend.
  • Add some finely chopped vegetables like carrots, peas, or bell peppers to the batter for added texture and flavor.
  • If you prefer a spicier taste, you can increase the amount of green chilies or add some red chili powder to the batter.
  • For a non-vegetarian option, you can add cooked and shredded chicken, beef, or shrimp to the potato mixture before making the bondas.
  • If you want a crispier crust, you can dip the bondas in a thin batter made from rice flour, gram flour, and water before frying them.
  • Experiment with different spices like garam masala, coriander powder, or chaat masala to customize the flavor of the bondas.
  • For a healthier alternative, you can bake the bondas in the oven instead of deep frying them. Simply brush them with oil and bake at 375°F (190°C) until they turn golden brown.

Recipe overview

Welcome to our delicious and easy-to-follow recipe for Bondas! Bondas are a popular Indian snack, perfect for serving at tea time or as an appetizer. These savory fritters are made with a flavorful blend of mashed potato, onions, green chilies, and aromatic spices, all encased in a light and crispy batter. Deep-fried to golden perfection, they're served hot with chutney or ketchup for a delightful spicy and tangy kick. This recipe guide will take you through the process step-by-step and you'll be amazed at how simple it is to create these tasty treats at home. Let's get started!

Common questions

  1. Can I use any other flour instead of gram flour? Yes, you can substitute gram flour with chickpea flour or all-purpose flour, but it may slightly alter the taste and texture of the bondas.
  2. Do I need to boil the potato before mashing it? Yes, boiling the potato before mashing it ensures that it is soft and easily mixable with the other ingredients.
  3. Can I add other vegetables to the bonda batter? Absolutely! You can experiment by adding finely chopped vegetables such as carrots, peas, or bell peppers to the batter for extra flavor and texture.
  4. Can I make the batter in advance? It is not recommended to make the batter in advance as the bonda batter consistency may change over time. It is best to prepare the batter just before frying the bondas.
  5. Can I use a different type of oil for frying? Yes, you can use any vegetable oil with a high smoke point, such as sunflower oil or peanut oil, for frying the bondas.
  6. How should I store the leftover bondas? If you have any leftover bondas, store them in an airtight container in the refrigerator. To reheat, you can either microwave them or lightly fry them in oil until they become crispy again.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Potato Masher - A utensil to mash the boiled potato.
  • Deep Pan - A pan with high sides for deep frying the bondas.
  • Slotted Spoon - A spoon with slots or holes to remove the fried bondas from the oil.
  • Paper Towels - To drain excess oil from the fried bondas.

Origin stories

Bondas hail from the vibrant and colorful land of South India, widely known as a culinary treasure trove. Rooted deep in the region's street food culture, Bondas are essentially Indian fritters, warm and comforting, often enjoyed during the monsoon season with a piping hot cup of masala chai. The beauty of this dish lies in its simplicity and the delicate balance of flavors. The word 'Bonda' in the local language means 'round' which describes the shape of this delightful snack. Interestingly, there are different variations of Bondas across the length and breadth of the Indian subcontinent, each region adding its unique touch, yet the essence of the dish remains the same. A bite into a Bonda takes you on a gastronomic journey, the heat of the chilies, the tang of the lemon, and the earthiness of the spices all enveloped in a crispy golden shell, taking you back to the bustling streets and the enchanting aromas of South India.

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.