Onion bonda Recipe

Onion bonda is a popular South Indian snack made with a crispy and flavorful batter. It is made by deep-frying onion slices coated in a spiced chickpea flour batter. The onions become soft and caramelized on the inside while the batter turns golden and crispy on the outside. Onion bonda is usually served with coconut chutney or tomato ketchup and makes for a delicious tea-time snack or appetizer.

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Vegdiet
14minstotal
4minsPrep
10minsCook
14m.total
4m.Prep
10m.Cook
Onion bonda
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ingredients serve

Ingredients for Onion bonda Recipe

  • 1/2 cup Chickpea Flour
  • 1 tablespoon Rice Flour
  • 1/4 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • As required Salt To Taste
  • pinch A Pinch Of Baking Soda
  • 1/2 Large Onion, Thinly Sliced
  • as required Oil For Deep Frying

Directions: 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.
Nutrition
value
54
calories per serving
< 1 g Fat3 g Protein8 g Carbs8 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    3g
  • Carbs
    8g
  • Fiber
    8g

MacroNutrients

  • Carbs
    8g
  • Protein
    3g
  • Fiber
    8g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    47mg
  • Iron
    5mg
  • Vitamin A
    1037mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    42mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    < 1mg
  • Phosphorus
    50mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp