Mixed Vegetable Bonda Recipe #Itsvegan

Pakoda, bajjis and bondas are very popular fritters prepared across India from dawn to dusk. My favorite fritter or bonda is mixed vegetable. I like the flavors from different vegetables combined with ginger masala and coriander when deep fried the potato inside has a creamy taste. One can mopup an entire batch of mixed vegetable bondas paired with coriander and mint chutney

Where did this recipe originate?

A recipe for bonda (as parika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. content source : https://en.wikipedia.org/wiki/Bonda

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Ingredients Vegetable Masala:
4 Medium Size Boiled Potatoes
2 Medium Carrots, 1 Medium Beetroot, 1/4 Cup French Beans (Peeled, Washed, strings removed and chopped into tiny pieces)
1/4 Cup Peas
1 Tbsp Garam Masala (Kitchen King)
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1/4 Tsp Asafoetida
5 Sprigs Curry Leaves (Finely Chopped)
1 Large Onion (Finely Chopped)
8 Green Chilies
1 Inch Ginger (Washed and Peeled)
5 Sprigs Mint and Coriander (Only leaves washed and finely chopped)
3 Tbsp Oil
Salt as per taste...

Method:

Using a mortar and pestle crush the ginger and chillies to a coarse paste and reserve. Heat a wok with 3 tbsp oil on medium flame.

Add the cumin seeds and mustard seeds allow to splutter.

Add the asafoetida and fry for few seconds. Add the crushed ginger and chilly paste fry till raw flavour reduces.

Add the garam masala and curry leaves fry all the ingredients till the raw flavour reduces.

Add finely chopped onions and fry till transparent. Since the onions take long time to cook I added 1/4 tsp salt and few tbsp water for the onions to cook faster.

Once the onions turn light brown in color, add the chopped veggies and fry for a minute.

Add finely chopped coriander,1/4 cup water and salt as per taste, cover and cook the veggies until tender.

If there is any moisture place the veggies on high flame and allow the moisture to evaporate.

Make sure there is no moisture in the veggies before adding boil potatoes.

Peel and crumble the potatoes add to the veggies and mix well cook until all ingredients are well combined. Check for salt and add if needed. Once the veggies mixture is well combined remove from flame allow to reach room temperature.

Ingredients For Batter:

2 Cups Chickpea Flour / Kadalai Maavu

1 Tsp Chilly Powder

1/4 Tsp Cooking Soda

1 Tsp Ajwain / Carom Seeds

Salt as per taste

Oil for frying...

Method:
Heat oil for frying in a wok on medium flame.

Sieve the chickpea flour twice and add to a mixing bowl. Add chilly powder, carom seeds, cooking soda and salt as per taste combine all the ingredients.

Add 2 tbsp of hot oil and mix well, add water in small batches and mix well using a balloon whisk. Make sure the batter is slightly thicker than pancake batter.

Let's Prepare Bondas:

Once the veggies have cooled down completely, take slightly larger than lime portions of mixture and form roundles. Prepare a bunch of roundles and reserve.

Gently dip the vegetable roundles in batter and drop in hot oil. Take your time and do this. Flip the bonda time to time and fry for a minute on each side. Once the bondas turn golden in color drain from oil and reserve on a paper towel. Serve these bondas hot with coriander and mint chutney and enjoy 😉