Who would be able to resist these golden deep fried beauties on a rainy evening? I’m very sure that I could never. Bondas with Thengaa chutney is just too good and make a perfect, yummy combo.

A chill wind blowing, intimating us of the oncoming battering rain plus the children asking for something fried and filling to eat had me preparing these bondas. This was just perfect, as the outer layer being so crunchy and the inner stuffing soft, moist and delicious. Mmmmm…. Want some?

Vegetable Bonda

You’ll need:

For the Batter:

Besan / Kadalai Maavu 1 cup Rice Flour / Arisi maavu 1/4 cup Corn Flour 4 tbsp Red Chilli Powder 1 tsp Cooking / baking Soda 2 pinch Asafetida 1 pinch Salt to taste Hot Oil 2 tbsp Oil For Frying

For the Stuffing:

Potatoes 3 Peas 1/4 cup Carrots 1 Cauliflower Florets 1/4 cup onion 1 Green Chilli 3 Mustard 1 tsp Turmeric Powder 1/4 tsp Salt to taste Coriander Leaves 2 tbsp Lemon Juice 2 tsp Oil 1 tsp

Method:

For Batter:

In a bowl mix together besan, rice flour, corn flour, red chilli powder, asafetida, cooking soda and salt. Better sieve everything without any lumps. Add water little by little and form a thick batter. The batter should neither be thick nor runny and thin. Finally before you are going to cook add the hot oil to this batter and mix well. This will make the bondas crisp and crunchy on the outside.

For the Stuffing:

Steam cook the vegetables. Heat a kadai with oil. Add the mustard seeds. Once they crackle add the chopped onion and green chilli and sauté till the onion turn pink. Add turmeric powder, coarsely mashed vegetables, salt and coriander leaves and cook till they get mixed well. Take off the stove and add the lemon juice. Mix well. Let it cool completely. Make them into balls to the size you prefer.

How to proceed:

Heat a kadai with oil. Dip the vegetables balls into the prepared batter and slip slowly into the oil. See that the balls are covered fully with the batter. Cook till golden brown and drain on an absorbent sheet.

Serve hot with Hotel Coconut Chutney.

Notes:

If you feel that the vegetables are soggy sprinkle corn flour and mix well. This will tighten them. Instead of adding lemon juice while preparing the vegetables you can split the bonda after cooked and also squeeze it directly onto them while serving for a tangy taste. While preparing the vegetables you can also add chaat masala powder or amchoor powder if you do not have lemons at hand.

These Vegetable stuffed Bondas are off to Serve It – Fried and Monsoon Medleys.

Labels: Deep Fried Delights, Evening Tiffin Varieties, Snacks, Vegetable: Mixed