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.