Veg Bonda Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Heat oil in a pan and add mustard seeds, curry leaves, and chopped green chilies.
• STEP 2.Add chopped onions and sauté until they turn translucent. Then add ginger-garlic paste and sauté for a minute.
• STEP 3.Add mashed potatoes, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
• STEP 4.Remove the potato mixture from heat and let it cool. Shape the mixture into small balls.
• STEP 5.In a separate bowl, prepare the batter by mixing gram flour, rice flour, salt, turmeric powder, and water.
• STEP 6.Dip each potato ball into the batter, ensuring it is coated evenly. Deep fry the bondas in hot oil until they turn golden brown.
• STEP 7.Remove the bondas from the oil and place them on a paper towel to drain excess oil. Serve hot with chutney or ketchup.

Cooking Tips

• Make sure the mashed potato mixture is completely cooled before shaping into balls.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a healthier version, you can also bake the bondas in the oven instead of deep frying them.

Storage and Serving

• Veg bondas are best served hot and crispy.
• You can store any leftover bondas 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 10-15 minutes until heated through.