Bonda is said to be native to Karnataka
Among the many deep-fried Indian street foods, we have to admit that we have a certain bias for bonda. Bonda is a round, deep-fried snack. It is usually savoury, but there are sweeter versions of the snack too. The most common form of bonda is the Aloo Bonda. In this, spicy mashed potatoes are coated in a besan batter and then fried in oil.
Bonda is said to be a native of Karnataka. In fact, a recipe of bonda - known as ‘parika’ - can also be found in Manasollasa, a 12th Century Sanskrit encyclopaedia compiled by Someshvara III.
Bonda also has a Maharashtrian cousin in Batata Vada, while Goli Baje, Mangalore bonda, or Mangalore Bajji is another variant from Karnataka. In Tamil Nadu, bonda is made using black gram (ulundu) batter. Over the years, bonda has seen many variations, with the regular potato filling getting replaced by sweet potato, tapioca, grated pineapple, green peas, eggs, and paneer.
Since nothing spells festive quite as deep-fried delicacies, celebrity Chef Kunal Kapoor shares his favourite Paneer Bonda recipe with us. For Chef Kunal, the choice of oil is very important. He advises only good quality oil, so that the festive season is a happy one for everyone. Without further ado, here’s the recipe you had been waiting for.