Onion bonda Recipe

Cooking Directions

• STEP 1.In a bowl, mix together chickpea flour, rice flour, turmeric powder, red chili powder, salt, and baking soda.
• STEP 2.Add water gradually to make a thick batter. The batter should be smooth and free of lumps.
• STEP 3.Heat oil in a deep pan for frying. Dip the onion slices in the batter, ensuring they are well coated.
• STEP 4.Carefully drop the coated onion slices into the hot oil and fry until they turn golden brown and crispy.
• STEP 5.Remove the bondas from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the batter is thick enough to coat the onion slices well. If it is too thin, the bondas may not turn out crispy.
• You can add a pinch of asafoetida (hing) to the batter for extra flavor.
• For a variation, you can also add finely chopped green chilies or curry leaves to the batter.
• To make the bondas more spicy, you can increase the amount of red chili powder.
• If you don't have chickpea flour, you can use all-purpose flour as a substitute.

Storage and Serving

• Onion bondas are best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the bondas for about 10 minutes until they are heated through and crispy again.
• Serve the reheated bondas with chutney or ketchup.