Bonda is a tea time Indian snack. There is a lot of discussion regarding the origin of this snack especially the region from where this recipe originated. Wherever it originated, this is a delicious snack with tea or coffee. There are many variations of Bonda. One such variation is Onion Bonda. As the name suggests, the main ingredient is Onion here. It is an easy to make snack with very few ingredients.
Ingredients (Dry):
Gram Flour – 1 ¼ cup
Rice Flour – ¼ cup
Eno Fruit Salt – ¼ tsp (Or Baking Soda – 1 pinch)
Asafoetida – ¼ tsp
Turmeric Powder – a small pinch
Red Chilli Powder – 1 tsp
Cumin Seed Powder – ¼ tsp
Salt to taste
Other Ingredients:
Onion – 3 (finely chopped)
Green Chillies – 2
Grated Ginger – 1 tsp
Finely chopped Coriander Leaves – 3 tbsp
Curry Leaves – from 3 twigs
Oil – 2 tsp
Oil – for deep frying
Method:
Sieve all the ingredients under “Ingredients Dry” column together.
Take the sieved materials in a mixing bowl. Add 2 tsp of Oil and mix it well for a minute.
Add the finely chopped Onion, Green Chillies, Coriander Leaves, Curry Leaves and the grated Ginger.
Rub and mix them together.
Add water little by little and mix well to form a batter to attain a consistency as shown in the picture.
Heat the Oil in a pan for deep frying. Drop a pinch of the batter into the Oil. If it rises gently to the top, the Oil is ready for frying the Bonda. If not, allow the Oil to heat up more.
Take a small amount of the batter (enough to make a Bonda) and drop it into the Oil gently without splashing the Oil.
Add more such Bondas to cover the area of the Oil.
Fry them golden and crispy.
Remove the Bondas from the Oil (once they are fried) and spread them in paper napkins. The paper napkins will absorb the excess Oil from the Bondas.
Serve the Bondas with Coconut Chutney or Tomato Sauce etc.
Note:
Do not make the batter too watery. Take care.
Add the Bondas into the Oil for deep frying when the Oil attains the right heat. If it is too hot, then the Bonda would change its color quickly even though the inner portion will still remain raw. If the Oil is of less hot, then the Bondas will absorb more Oil and will remain very oily .
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