veg bonda



(measuring cup used, 1 cup = 250 ml)
veg bonda stuffing:
for cooking veggies
50 grams green peas/matar, ⅓ cup green peas
50 grams carrots/gajar, ⅓ cup chopped carrots, 1 small to medium sized carrot
150 grams potatoes, 2 medium sized potatoes, about 1 cup chopped potatoes
1.5 cups water for pressure cooking
for tempering:
½ tablespoon oil (can use sunflower oil, peanut oil or sesame oil)
¼ teaspoon mustard seeds/rai
¼ teaspoon urad dal/husked split black gram
1 or 2 green chillies, chopped
1 inch ginger/adrak, finely chopped or 1 teaspoon finely chopped ginger
1 teaspoon chopped curry leaves/kadi patta, or 8 to 10 chopped small to medium curry leaves
a pinch of asafoetida/hing
⅛ teaspoon turmeric powder/haldi or 2 to 3 pinches of turmeric powder
salt as required
½ teaspoon lemon juice, optional
2 tablespoons chopped coriander leaves
for veg bonda batter
¾ cup besan/gram flour
3 tablespoons rice flour/chawal ka atta
a pinch of turmeric/haldi
a pinch of asafoetida/hing
¼ teaspoon red chilli powder/lal mirch powder
salt as required
⅓ cup water or add as required
pinch of baking soda
other ingredients:
oil for deep frying

How to make the recipe:
preparing veg stuffing:
take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a pressure cooker. also add 1.5 cups water.
pressure cook the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. when the pressure settles down on its own, open the lid and check the veggies. you can also cook or steam the veggies in a steamer or in a pan.
drain well and keep the veggies in a bowl. use the stock in which the veggies were cooked to be added to soups, dals, curries or for kneading parathas. this stock can be kept in a covered mug or a jar and refrigerated for a couple of days.
when the veggies are still hot or warm, mash them with a potato masher.
heat ½ tablespoon oil in a frying pan. first add ¼ teaspoon mustard seeds.
when the mustard seeds begin to crackle, then add ¼ teaspoon urad dal.
allow urad dal to get golden.
once the urad dal gets golden, add 1 teaspoon chopped ginger, a pinch of asafoetida/hing, 1 tsp chopped curry leaves and 1 green chili, chopped.
next add ⅛ tsp turmeric powder.
on a low flame stir and mix well.
then add the mashed veggies. mix the veggies with the rest of the tempering ingredients very well.
season with salt as required. mix again very well.
saute the mashed veggies for 1 to 2 minute on a low flame. if there is too much moisture, then you can cook the veggie mixture for a few more minutes.
switch off the flame. add ½ teaspoon lemon juice. mix well. check the taste and add more salt if required.
now add 2 tablespoon chopped coriander leaves. mix well and keep aside. take this mixture in a separate plate and let it cool down at room temperature before you start making the bondas.
preparing batter for bonda:
in another bowl, take ¾ cup besan, 3 tablespoons rice flour, a pinch of turmeric, a pinch of asafoetida/hing, ¼ teaspoon red chilli powder and salt as required.
add ⅓ cup water and make a thick flowing batter.
whisk to a smooth batter. break lumps if any with the wired whisk or spoon. check the taste and add more salt if required.
now add a pinch of baking soda to the batter. you can skip adding baking soda if you want. mix very well and keep aside.
assembling and frying veg bonda:
make small to medium sized balls from the veggie stuffing.
also heat a kadai or a pan with oil for deep frying. check a small drop of batter in the oil. if it comes up gradually but steadily, then the oil is ready for the bondas to be fried.
now take the veggie ball and dip it in the batter. gently coat it with the batter.
place it gently in the hot oil.
this way just before frying, dip each veggie ball in the batter and coat it well with the batter. do not over crowd the kadai. fry 2 to 4 bondas at a time. this will depend on the size of the kadai.
on a medium flame, fry the bondas. when one side has become golden, turn over and fry the other side.
fry till crisp and golden all over.
remove with a slotted spoon.
drain on kitchen paper towels to remove extra oil. prepare all veg bondas this way.
serve veg bonda hot with coconut chutney or tomato ketchup.