From eggs to onions, try these delicious ways to stuff your breakfast bondas
When you wake up and smell something deep-fried in the kitchen, the first question that arises in your mind is what is there for breakfast. Each region in India comes with its own style of nashta - be it Mumbai’s diverse pav variations or central India’s poha pairings. Similarly, the southern part of the country makes way for bondas.
Bonda, for the unversed, is a golden-brown crispy and deep-fried ball that is usually served for breakfast or as an evening snack. It is popular across Andhra Pradesh, Tamil Nadu, Kerala, and Karnataka. While bonda is usually stuffed with potatoes, also known as aloo bonda, you’ll find regional variations as you move from one state to another.
Evidence of its existence in the early ages is found in a 12th Century text, called Manasollasa, where one finds a recipe similar to bonda, called parika. Interestingly, this Sanskrit text was culminated by the then Karnataka ruler, Someshwara III. Today, you’ll find several varieties of bondas being made for breakfast and here are some recipes that you can try too.
1. Aloo Bonda
The classic bonda that never gets old and is commonly eaten for breakfast and snacks in some parts of north India too is the aloo bonda. The spicy potato mixture made with green chillies, coriander leaves, and spices, is rounded and dipped in a batter of gram flour, to be deep-fried until it turns golden brown. This is then served warm, alongside a cup of tea.
2. Onion Bonda
Love onion pakodas? Well, you’d like to give onion bondas a try too then. The super crispy and crunchy onion bondas are packed with the sweet and crunchy flavours of sliced onions, along with cumin seeds, green chillies and curd. This makes the inside slightly moist and creamy, while keeping the outer layer crispy and crunchy. Pair with some chutney and enjoy.
3. Egg Bonda
For some people, breakfast is incomplete without eggs. So, we’ve got an eggetarian bonda too. You will commonly find this on the streets of Andhra Pradesh and Karnataka, where the boiled eggs are tossed in a spicy gram flour batter. The hot and fiery filling is complemented by the crunchy exteriors. Deep-fried and crispy, the egg bonda is an appetising breakfast treat that cannot be missed.
4. Mysore Bonda
As the name suggests, the bonda belongs to the Mysore region of South India. The specialty of this dish lies in the stuffing which is made up of urad dal, rice flour, and grated coconut. It is all things creamy, crunchy and delicious. The distinct flavour of this bonda makes it really unique and it is usually compared to the batata vada of Maharashtra. Serve with a grated coconut chutney and enjoy.
5. Banana Bonda
While coconut is a commonly found ingredient in the South Indian kitchen pantry, so are bananas, particularly in Kerala. This banana bonda is proof of that. Raw bananas are mashed and mixed with puffed rice and a host of spices. This is then coated in gram flour batter and fried in hot oil until it turns golden-brown. Finally, it is taken out and served with a cup of chai.