Vegetable Bonda Recipe


Onion - 1

Green chilli - 2 finely chopped

Potato - 2

Carrot - 1 small

Peas - 2-3 tbsp

Beans - 3-4

Chilli powder -1/2 tsp

Turmeric powder - a pinch

Salt as needed

For the seasoning

Oil - 2 tsp

Mustard seeds - 1 tsp

For the batter

Besan/kadalai mavu/bengal gram flour - 1/2 cup

Rice flour - 1/4 cup

Red chilli powder - 1 tsp

Cooking soda (soda bi carb)- a pinch

Salt to taste

Oil for deep frying the bonda


1.Pressure cook potatoes, peel the skin and mash it slightly. Finely chop beans, carrot and steam the vegetables (carrot, beans and peas) or cook the vegetables in very less water. 

2.Heat oil in a pan, add mustard seeds, when it splutters, add finely chopped onions, green chillies and saute for a few minutes until onion turns transparent.

3.Add the steamed vegetables, turmeric powder, chilli powder, salt need and saute for a few minutes.Then add mashed potato, mix well and switch off the flame. After it cools a little, make even sized balls out of it and keep it ready.

4.Mix besan, rice flour, red chilli powder, salt and cooking soda well first. Add water to make a slightly thick batter. The batter should not be too thick nor too thin.

5.Heat oil in a kadai. To check if the oil is hot enough to fry the bondas, drop 1/2 tsp of batter into the oil, if it raises to the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium.

6.Dip the vegetable balls in the batter, so that it is well coated on all the sides. Carefully drop the balls into the hot oil and fry the bondas until they turn light golden color. Remove from oil and drain on a colander or kitchen paper.