Been some time because you made or got here throughout a type of Veg Snack Recipes with some blended veggies, but completely crave worthy? Here’s a filling and engaging recipe, only for you. This Veg Bonda or Vegetable Bonda is a deep-fried snack of stuffed blended greens coated with a spiced gram flour batter (besan). Makes for a stunning rainy-day snack, with some scorching chai or espresso on the facet.
About Veg Bonda
Bonda is the quintessential South Indian model of the Vada which are well-known in Maharashtra. Those which are stuffed between pavs, slathered with chutneys and makes for the much-loved Vada Pav on the Mumbai streets. This Veg Bonda is a well-liked variant to the traditional one.
So, the Vegetable Bonda is a variation to the normal Potato Bonda recipe. Because the title suggests, on this recipe, blended greens are added. To make this addictive snack, you need to use whichever veggies you want.
I’ve added carrots, potatoes and inexperienced peas on this recipe of Veg Bonda, since I all the time desire these 3 veggies.
I don’t add French beans as I’m not that in favor of that style on this recipe. If there’s cauliflower, then I add a few of it too. You can even add capsicum and beetroot.
This Vegetable Bonda can also be a no onion, no garlic recipe. However if you’d like, you possibly can add onions or garlic or each.
I put together this Veg Bonda the identical approach I make the standard potato bonda. Often, these will get carried out through the monsoons at my place. Apart from this, it’s also an awesome night snack or will be loved throughout winters as nicely.
Serve Vegetable Bonda with Coconut Chutney or coriander chutney or tomato ketchup. I like having fun with it with a facet of purple chili coconut chutney.
Step-by-Step Information
Learn how to make Veg Bonda
Cook dinner Greens
1. Take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup inexperienced peas in a stovetop strain cooker. Add 1½ cups water.
2. Strain prepare dinner the greens on medium warmth for 3 to 4 whistles or for 9 to 10 minutes.
When the strain drops down and settles by itself naturally within the cooker, then solely open the lid and verify.
You can even prepare dinner or steam the greens in a steamer or pan.
3. Drain the broth/inventory very nicely in a bowl or pan and switch the greens in a mixing bowl.
Use the broth/inventory by which they’re cooked to be added to soups, dals, curries or for kneading parathas. This inventory will be stored in a coated mug or jar and refrigerated for a few days.
4. When the greens are nonetheless scorching or heat, mash them with a potato masher. Don’t make the combination too pasty. Some small chunks of carrots and inexperienced peas are fantastic.
Sauté
5. Warmth ½ tablespoon oil in a frying pan. Decrease the warmth and add ¼ teaspoon mustard seeds.
6. When the mustard seeds start to crackle, add ¼ teaspoon husked cut up black gram (urad dal).
7. Enable the lentils to get golden.
8. As soon as golden, add 1 teaspoon chopped ginger, a pinch of asafoetida, 1 teaspoon chopped curry leaves and 1 chopped inexperienced chili.
9. Subsequent, add ⅛ teaspoon turmeric powder (about 2 to three pinches of turmeric powder).
10. On low warmth, stir and blend nicely.
Make Vegetable Stuffing
11. Add the mashed greens to the tempered and sautéed substances.
12. Combine the greens with the remainder of the substances very nicely.
13. Season with salt as required. Combine once more very nicely.
14. Sauté the combination on low warmth for 1 to 2 minutes.
If there’s an excessive amount of moisture, then you possibly can prepare dinner the combination for a couple of extra minutes.
15. Flip off the warmth. Add ½ teaspoon lemon juice and blend nicely.
Examine the style and add extra salt, if required.
16. Now, add 2 tablespoons chopped coriander leaves, combine nicely and maintain apart.
Take this combination on a separate plate and let it cool right down to room temperature earlier than you begin making the bonda.
Make Batter
17. In one other bowl, take ¾ cup gram flour, 3 tablespoons rice flour, a pinch of turmeric powder, a pinch of asafoetida, ¼ teaspoon purple chili powder and salt as required.
18. Add ⅓ cup water.
19. Whisk to a thick flowing and clean batter. Break lumps, if any, with the wired whisk or spoon.
Examine the style and add extra salt, if required.
20. Here’s a image exhibiting the consistency of the batter. Relying on the standard of gram flour, you possibly can add much less ore extra water.
If the batter turns into too thick, add some water. If the batter will get a medium consistency or is skinny, add some extra gram flour.
21. Now, add a pinch of baking soda to the batter. Combine very nicely and maintain apart.
You may skip including baking soda, if you’d like. Baking soda helps to get a fluffier and lighter texture as soon as the batter will get fried and cooked.
Assemble & Fry Vegetable Bonda
22. Make small to medium-sized balls from the ready vegetable stuffing.
23. Warmth a kadai or pan with oil for deep frying.
Examine a small drop of batter within the oil. If it comes up step by step however steadily, then the oil is prepared for the bonda to be fried.
24. Take a vegetable ball and dip it within the batter. Gently coat it with the batter.
25. Place the bonda gently within the scorching oil.
26. This manner simply earlier than frying, dip every vegetable ball within the batter and coat evenly with the batter.
Don’t over crowd the kadai. Fry 2 to 4 bondas at a time. It will depend upon the scale of the kadai.
27. On medium warmth, fry bondas. When one facet is golden, flip over and fry the opposite facet.
28. Fry Vegetable Bonda until crisp and golden throughout.
29. Take away the fried bonda with a slotted spoon.
30. Place the fried vegetable bonda on kitchen paper towels to take away further oil. Put together all of the bonda this fashion in batches.
31. Serve Veg Bonda scorching with coconut chutney or Mint Chutney or tomato sauce.
Extra Veg Snacks Recipes To Attempt!
Pakora Recipes
Snacks Recipes
Snacks Recipes
Snacks Recipes
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Veg Bonda | Vegetable Bonda
Veg Bonda or Vegetable Bonda is a deep-fried snack of stuffed blended greens coated with a spiced gram flour batter (besan). Makes for a stunning rainy-day snack, with some scorching chai or espresso on the facet.
Prep Time 30 minutes
Cook dinner Time 30 minutes
Whole Time 1 hour
Stop your display from going darkish whereas making the recipe
Cooking veggies
Take the chopped carrots, chopped potatoes and inexperienced peas in a stovetop strain cooker. Additionally add 1.5 cups water.
- Strain prepare dinner the veggies for 3 to 4 whistles or for 9 to 10 minutes on medium flame. When the strain settles down by itself and drops naturally within the cooker, then solely open the lid and verify the veggies.
- Drain the water/broth very nicely in a bowl or pan and maintain the veggies in a mixing bowl. Use the inventory/broth by which the veggies have been cooked to be added to soups, dals, curries or for kneading parathas.
When the veggies are nonetheless scorching or heat, mash them with a potato masher.
Getting ready vegetable filling
Warmth ½ tablespoon oil in a frying pan. First add the mustard seeds.
When the mustard seeds start to crackle, add the urad dal.
Enable urad dal to get golden.
As soon as the urad dal will get golden, add chopped ginger, a pinch of asafoetida/hing, chopped curry leaves and chopped inexperienced chillies.
Subsequent add turmeric powder. On a low warmth stir and blend nicely.
Subsequent add the mashed veggies. Combine the veggies with the remainder of the tempering substances very nicely.
Season with salt as required. Combine once more very nicely.
Sauté the mashed veggies for 1 to 2 minute on a low warmth. If there’s an excessive amount of moisture, then you possibly can prepare dinner the veggie combination for a couple of extra minutes.
Flip off the warmth. Add lemon juice and blend nicely. Examine the style and add extra salt if wanted.
- Now add 2 tablespoon chopped coriander leaves. Combine nicely and maintain apart. Take this combination in a separate plate and let it settle down at room temperature earlier than you begin making the bonda.
Making batter
In one other bowl, take the besan, rice flour, a pinch of turmeric, a pinch of asafoetida/hing, purple chilli powder and salt as required.
Add water and make a thick flowing batter.
Whisk to a clean batter. Break lumps if any with the wired whisk or spoon. Examine the style and add extra salt if required.
Now add a pinch of baking soda to the batter. Combine very nicely and maintain apart.
Frying veg bonda
Make small to medium sized balls from the veggie stuffing.
Additionally warmth a kadai or a pan with oil for deep frying.
Examine a small drop of batter within the oil. If it comes up step by step however steadily, then the oil is prepared for the bonda to be fried.
Now take the veggie ball and dip it within the batter. Gently coat it evenly with the batter.
Place it gently within the scorching oil.
- This manner simply earlier than frying, dip every veggie ball within the batter and coat it nicely with the batter. Don’t over crowd the kadai. Fry 2 to 4 bondas at a time. It will depend upon the scale of the kadai.
On a medium warmth, fry the vegetable bonda. When one facet has grow to be golden, flip over and fry the opposite facet.
Fry until crisp and golden throughout.
Take away with a slotted spoon.
Drain them on kitchen paper towels to take away further oil. Put together all veg bonda this fashion in batches.
Serve Veg Bonda scorching with coconut chutney or tomato ketchup.
- You can even prepare dinner or steam the veggies in a steamer or in a pan.
- This broth/inventory will be stored in a coated mug or a jar and refrigerated for a few days.
- You may skip including baking soda in the event you desire.
- Fry the veg bonda in reasonably scorching oil.
Diet Info
Veg Bonda | Vegetable Bonda
Quantity Per Serving
Energy 182 Energy from Fats 117
% Day by day Worth*
Fats 13g20%
Saturated Fats 1g6%
Sodium 784mg34%
Potassium 225mg6%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 3g3%
Protein 2g4%
Vitamin A 2328IU47%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 29mg145%
Vitamin B6 1mg50%
Vitamin C 64mg78%
Vitamin E 5mg33%
Vitamin Ok 6µg6%
Calcium 32mg3%
Vitamin B9 (Folate) 306µg77%
Iron 2mg11%
Magnesium 16mg4%
Phosphorus 38mg4%
Zinc 1mg7%
* % Day by day Values are based mostly on a 2000 calorie eating regimen.
This Veg Bonda recipe from the archives was first revealed on August 2016. It has been up to date and republished on Might 2024.
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