Wednesday, August 19, 2015

Bonda recipe | Easy medhu bonda

bonda
Bonda can be made in several ways, this one is an easy version with simple ingredients that you can whip up within minutes and tastes wonderful. With simple ingredients such as besan / Kadalai maavu/ chickpea flour, rice flour, sooji (Rava), onion, green chilli, ginger, asafoetida and curry/ coriander leaves, and a simple procedure, even bachelors can make this easily. I used to have this a lot in my childhood, my mom makes this as a mid day snack after or as she makes lunch. Just only for me, I used to have it hot and lot too, heheheHee hee. I make this for myself when ever I make bajji. I like this one more than the bajji. This is very basic and easy version, you can add finely chopped, carrot or cabbage too.



Bonda recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time10 mins     |  Cook time: 20 mins     Makes: 3

Ingredients

Besan/ Chickpea flour – 1/2 cup heaped

Rice flour – 2 tbsp

Rava/ semolina  - 1 tbsp

Onion – 1, finely chopped

Green chilli – 1, finely chopped

Curry leaves – few

Coriander leaves, finely chopped – 1 tbsp

Asafoetida – 1 generous pinch

Cooking soda – 1/8 spoon

Ginger finely chopped – 1 tsp

Salt – as needed

Hot oil – 1 tbsp

Oil – to deep fry


Method

  1. In a mixing bow, mix all the ingredients (except the oil to deep fry) with 1/2 cup of water. For me it was just right, depending on the besan/ rice flour texture, adjust the water consistency as needed to make a thick batter.
  2. 1-mix
  3. Heat oil and you can either use a spoon or your hand to make small bondas in oil. Cook both sides in medium or low flame.
  4. 2-fry
  5. Drain in paper towel once the bonda is cooked from inside and golden in colour.
  6. 3-done

Notes

    • Making small sized bondas and cooking in low or medium flame ensures cooking from inside. Also cooking soda is important to make it cooked from inside.
    • Adding rava and hot oil adds a nice crisp to the bondas.
    • If the water content is less, the bonda will turn hard and dry.

Serve hot with cococnut chutney or tomato sauce. I like it as such.

bonda-recipe



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14 Stars(comments):

  1. One of my favourite. Tea kadai shop la we get. Never tried at home though. Super tempting

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  2. Yumm!!! Love the video

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  3. bonda looks yummy and tempting...

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  4. Lovely! If u hav recipe of killu pakoda,post tat too :-)

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  5. Lovely! If u hav recipe of killu pakoda,post tat too :-)

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  6. Thanks i remember asking you few months before.But you made me break my new resolution to stop making Ennai palagaaram.😂

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  7. Bonda looks delicious..perfect with evening tea

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    Replies
    1. Hi Mam.. a general doubt .. u r recipes are very easy to prepare and very nice.. please help me with the issue.. whenever I use tamarind for rasam or pulikulambu it's tastes much soar.. please help me to check and how to add tamarind water or pulp for dishes. I will be very grateful

      Delete
    2. Each tamarind variety is different in taste. So, the best is after you cook for the first day, next day you have to adjust the quantity. You have to use specific measures like measuring spoons and tightly pack while you measure for cooking, so that, next day you can adjust the quantity accordingly.

      Delete
  8. Hi raji. ..tried this bonda yesterday for a small get together at home..It was so good and everyone enjoyed it. ..I quadrupled the measurements as I needed to prepare more. Your measurements were so perfect as usual and I just replaced green chillies with red chilli powder.thanks for sharing such à simple and easy recipe...

    ReplyDelete
  9. Hi, just now tried this recipe and came out very well. Thanks to u. But I didn't get that round shape. I think that's because of batter consistency.

    ReplyDelete
  10. Hi Raks I made the bondas but it turn out to be sticking to the kadai when frying? Why?

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  11. Hi Raks I made the bondas but it turn out to be sticking to the kadai when frying? Why?

    ReplyDelete
    Replies
    1. Oil should have been not hot? Or less oil for deep frying?

      Delete

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