Beetroot bonda is a popular streetfood. Traditionally we would normally prefer to eat aloo bonda or bajji, however locals enjoy the mild sweet and texture of beets.
Beetroot Bonda Recipe Video on Youtube...Subscibe for more recipes!
Beetroot Bonda Ingredients:
250 Grams Beetroot
250 Grams Potato
150 Grams Onion
4 to 5 Green Chilies
1 Cup Flatten Rice / Poha
1 Tbsp Curry Powder
1/2 Tbsp Garam Masala
1/2 Tbsp Turmeric Powder
1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1 Tbsp Ginger and Garlic Paste
2 Tbsp Butter
Salt as per taste
Oil for frying
For Batter:
1 1/2 Cups Chickpea Flour
1 Tbsp Chilly Powder
1/4 Tsp Asafoetida
1/4 Tsp Carom Seeds
1/4 Tsp Cooking Soda
2 Tbsp Hot Oil
Salt as per taste
Method to Prepare Beetroot Mixture:
1. Heat and wok on medium flame with 2tbsp oil. Add ginger and garlic paste and fry till raw flavor reduces.
2. Add finely chopped onion and chilies and fry till transparent. Once the onions turn transparent, add the spice powders and fry till the spices bloom and the strong flavors reduces. Make sure the spice powders dont burn and fry well.
3. Add 1/2 Tbsp salt to the onion masala and fry till light golden in color. Add beetroot and potato constantly stir and fry both the vegetables. Place the flame on lowest setting, make sure the veggies dont burn.
Tip: Peel, grate and add the potato to a bowl of water directly making sure all the starch is strained in the water. We can rinse the potato twice making sure the potato has less starch or no starch.
4. Cover and cook the beets on low flame do not add water. If you feel the veggies are burning at some point we can sprinkle water and cook the veggies till tender.
5. Beetroot contains lot of moisture the veggies will cook eventually. make sure the stir between 2 to 5 minute intervals.
6. Add the poha or avalakki to a mixer and grind to form a smooth powder. We can also use paper poha if you cannot find the thick poha.
7. Once the veggies have cooked place it on high flame and reduce the excess moisture content. We can add the ground poha to the beet mixture and mix well till the tikki mixture is formed place on low flame setting.
8. Once the dough is tight and can form desired shape, remove the beet mixture from flame and allow to reach room temperature.
9. Once the beetroot reaches room temperature knead well, adjust the salt as per taste, knead well. Make even roundels slightly larger than lime size reserve.
Method to Prepare Batter:
10. Sieve the chickpea flour twice and add to a large mixing bowl.
11. Add chilly powder, cumin powder, carom seeds and soda-bi-carb to the flour.
12. Add salt and mix well...Heat 2 tbsp oil and add to the flour mixture.
13. Gradually add water and mix well to form smooth batter.
14. The batter consistency should be slightly thinner than dosa batter.
15. If we dip a spoon or your thumb the batter should evenly coat.
16. Allow the batter to rest for few minutes on the kitchen counter. We can prepare this batter day before and refrigerate until use.
17. Heat 250 grams oil a wok for frying. Place the oil on low flame allow to reach temperature.
18. Place the flame on medium. Prepare lime size beetroot roundels and reserve.
19. Mix the batter once, gently drop the roundel in the batter and coat evenly. Pick the bonda and shake out excess batter and gently drop in hot oil.
20. Flip and fry the bondas for 2 minutes on each side until light golden in color. Drain the excess oil and reserve in a colander or paper lined plate for oil to drain...Repeat and prepare bondas in the same way.
21. We can serve the beet bonda stuffed inside a pav bun or can be served as it is with mint chutney...Enjoy!
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