Crisp curd Bondas

 INGREDIENTS

Curd 1 ½ cups

Maida  1 ½ cup

Jeera ½ tsp

Green chilies finely chopped to taste

Ginger finely chopped 1 tsp

Salt to taste

Hing ¼ tsp

METHOD

Mix all well it will be sticky mixture

Add baking soda  ¼ tsp mix well  for 5minutes

Rest the batter for 30 minutes

Heat oil, drop small balls in hot oil. Stir occasionally

Fry till bondas are brown, drain well

Serve hot with coconut chutney and mint chutney

 

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Left-over rice bonda/ fritters

INGREDIENTS
left-over rice 1 cup
onion 1 big finely chopped
green chili finely chopped as per taste
curry leaves finely chopped 1 tsp
coriander leaves finely chopped 3 tbsp
salt to taste
hing little
besan 2 tbsp
rice flour 2 tbsp
oil for frying

METHOD
mash the rice well, add besan, rice flour, salt, hing mix well, add green chili, coriander leaves, onion, curry leaves, mix well.
Heat oil, with your hands you can roll it round and fry or, you put tablespoons and fry or with your hand, put little bit, after all shapes doesn't matter, like taste, right?
deep fry in hot oil till brown and crisp, drain on tissue paper, serve hot with chutney or plain with tea.

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Arbi bondas

Ingredients

rice washed and soaked  1 cup
udad dal washed and soaked 1/2 cup
green chillies to taste
arbi leaves washed and finely chopped 1/2 cup
fresh coriander leaves chopped 2 tbsp
hing  1/4 tsp
salt to taste

Method
grind rice and dal adding as less water as possible to a thick paste with chillies
remove, add hing, salt, leaves, mix well
heat oil in a kadai/ pan, take small portions in your hands, put in hot oil carefully, fry till golden brown, drain well, serve hot with chutney/ ketchup

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Bondas/ Bhajiyas for fasting days !

Ingredients
for outer covering
raw banana boiled and mashed well 2
green chilli paste 2 tsp or to taste
ginger paste 1 tsp
salt to taste
turmeric pdr. 1/4 tsp
coconut grated  2-3 tbsp
arrowroot pdr.  2 tsp

for stuffing
paneer mashed  200 gm
nuts and raisins coarsely powdered  3 tbsp
coconut pdr. 2 tbsp
sugar  2 tsp
spice pdr. 1/2 tsp

Method
mix all ingredients for outer covering, make small balls
mix all the ingredients for stuffing well and make small balls of the stuffing
oil your palm lightly, take small balls of the outer covering, flatten it, put filling cover from all sides well, make all in the same way
roll the balls in arrowroot pdr to coat it well, dust off excess powder
deep fry in hot oil till light brown, drain well, serve with green chutney

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RATALU BONDAS ( PINK YAM )

images of ratalu/ pink yam

INGREDIENTS
for stuffing
ratalu boiled, peeled, mashed  250 gm or 1 big bowl
onion finely chopped  1 bowl
ginger finely chopped  1 tsp
green chillies finely chopped  1 tsp
hing  1/4 tsp
turmeric pdr.  1/2 tsp
lime juice 1-2 tsp
coriander leaves finely chopped  2 tbsp
salt to taste
oil  2 tbsp
chilli pdr.  1/2 tsp
garam masala pdr.  1/2 tsp

for batter
besan  3 heaped  tbsp
maida  1 heaped  tbsp
cornflour  1/2 tbsp
salt to taste
chilli pdr.  1/2 tsp
turmeric pdr.  1/4 tsp
hing 1/4 tsp
oil for frying

METHOD

in a pan, heat oil, add onion, fry till light brown, hing, add ginger, chillies, fry well, add turmeric pdr., chilli pdr. fry well, add mashed ratalu, salt, mix well, add garam masala pdr. mix well, remove after 2 minutes, add lime juice, chopped dhania, mix well, cool to room temperature
for batter, mix besan, maida, cornflour, salt, chilli pdr, turmeric, hing well, then add batter to make a thick batter, heat oil, make small balls of ratalu mixture, dip in batter to coat well, fry in hot oil till brown, drain well, serve hot with chutney of your choice/ ketchup.



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SWEET POTATO BONDAS

INGREDIENTS

Sweet potatoes 1/2  boiled and mashed   1 cup
arrowroot pdr.  1-2 tbsp
chilli-ginger paste 2 tsp
pepper pdr.  1 tsp or to taste
salt to taste
kasturi methi crushed  1 tsp
chopped coriander leaves   2-3 tbsp
mix well, add water if needed to make a soft dough, not too sticky, so that it can be rolled into balls easily
oil for frying
make small balls, deep fry in hot oil till golden brown on all sides, drain
serve hot with green and sweet chutney




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VEGETABLES BONDAS/ BALLS/ POPS

INGREDIENTS

Finely Chopped Vegetables 1.5 Cups( carrot, beans, cauliflower, peas, corn, potato or other veges of your choice, but very finely chopped)
Mint Leaves, Coriander leaves 2-3 tbsp
chilli pdr. 1 tsp or to taste
All Purpose flour / Maida 1/2 Cup
Bread Crumbs 1/4 Cup
Semolina (Rawa) 1/2 Cup
Water 1 Cup
Salt To Taste
Oil for Frying



METHOD
Wash the vegetables and finely chop them. 
 Chop the mint leaves & coriander leaves also and add it to the vegetables.
 Heat one teaspoon of oil in a pan, add the chopped vegetables and stir fry it on medium-high flame. 
Add salt and chilli powder and stir fry for 5 minutes
Boil a cup of water and then add 1/2 Cup of hot boiling water to the fried vegetables and mix well.
Add semolina now to the vegetables and again mix the semolina with water and the vegetables
Again add the remaining 1/2 cup of boiling water and mix the vegetables and semolina and cover the pan with a lid and cook for 5 minutes.
After 5 minutes, you can see the semolina nicely cooked with the vegetables, (almost like vege upma)
Now sprinkle one teaspoon of maida over the cooked semolina vegetables mixture, so that it isn't soggy and you should be able to make a balls out of it. 
Allow the mixture to cool off. Make small lemon sized balls out of the veggie mixture.
In a broad plate, take maida and bread crumbs and mix well. Sprinkle salt and mix well.
This is the seasoned flour which we are going to use to coat the veggie balls. 
Coat all the veggie balls nicely in the seasoned flour and keep it ready. 
To get a crisp bondas, here's a trick.
 We are going to dip the coated veggie balls in hot boiling water for two seconds and then coat it again with the seasoned flour.
This we are going to do at least for 3-4 times so that the veggie balls are nicely coated and we could get a crispier and restaurant style veggie pops/ bondas. 
So for that, fill a pan with water till its brim and allow it to boil. 
Take the coated veggie balls in a colander.
 Just dip the colander in the boiling water once and remove immediately.  
Don't let the balls in the boiling water for more than two to three seconds.
 just dip once and remove it immediately. 
Add the wet veggie balls to the seasoned flour and coat it again nicely. 
Again repeat same steps. Take the coated veggie pops again in the colander and immerse it once again in the hot water once and then coat it again in the flour. 
Repeat the same for another couple of times.
after 4 times, we can see the balls are nicely coated with the maida+bread crumbs flour. 
Now if we fry the veggie pops in the oil, the outer coated flour will not separate from the vegetables and we would get a perfect snack.
 Heat a pan of oil for frying the veggie pops. 
When the oil is hot enough, gently drop the coated veggie pops and fry them in medium flame till the pops turns golden brown color in all sides and becomes crispy. 
Remove the crispy veggie pops from flame and keep it in a bowl with tissue to remove the excess oil
Serve the crispy, delicious Veggie Bondas with Tomato ketchup or any Chutney.  Serve hot !



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SPICED BRINJAL BONDAS ( SOMETHING LIKE CUTLETS, BUT IN ROUND SHAPE)

INGREDIENTS
for stuffing
brinjal   8-10 small round ones
potatoes  2 big, boiled, peeled and mashed
garam masala  1 tsp.
salt to taste
coriander pdr.  1 tsp
cumin pdr.  1/2 tsp
turmeric pdr.  1/4 tsp
bread crumbs 3-4 tbsp as needed
coriander leaves chopped  1 tbsp
chilli pdr.  1-2 tsp or to taste

for batter
besan/ chickpea flour  1 cup
rice flour  1/2 cup or you may even use about 2-3 tbsp of cornflour instead of rice flour
salt to taste
chilli pdr.  1/2 tsp
asafoetida/hing  1/4 tsp
ajwain/carom seeds   1/2 tsp
water to mix
hot oil 2 tsp
oil for frying

METHOD 
for stuffing
 boil brinjal, then remove the skin, mash its pulp part well
add rest of the ingredients, mix well
make small round balls, keep aside

for batter
mix the dry ingredients well, add water mix to form a thick batter, add hot oil, mix well
heat oil in a deep pan, or in a wok/ kadai
dip the ready balls in the batter to coat it well, fry in hot oil till brown & crisp
serve it hot with ketchup/ chutney

cooking tip- when you use rice flour or corn flour, then the fried snacks will be crisp !



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BREAD BONDA

INGREDIENTS

bread slices   16
potatoes   5 medium
onion   2
capsicum   2
green chillies 3-4 or to taste
ginger 1 cm
lime 1/2
cornflour  1/4 cup
oil 2 tbsp
chilli pdr.  1/2 tsp
salt to taste
saunf   1/2 tsp
turmeric pdr.   1/4 tsp
garam masala   1/4 tsp
pepper pdr.   1/4 tsp
fresh coriander leaves little
oil for frying


METHOD
boil, peel & mash potatoes
finely chop all the vegetables
heat oil in a pan, add saunf, when it splutters, add onion,ginger, green chillies, when it turns light golden, add turmeric pdr., chilli pdr., capsicum, sauté for 2 minutes
 then add mashed potatoes, garam masala,salt , mix well. add some finely chopped coriander leaves, mix well.
remove from fire, add lime juice, let it cool. divide into 16 balls.
soak  each bread slice in water, squeeze out excess water, keep a potato ball in the centre, mould the bread firmly around the potato ball, so the slice covers it completely.
repeat with other slices & potato balls.
mix 1/4 tsp salt & pepper pdr. with cornflour.
roll the bread balls in the dry cornflour.
deep fry in hot oil till golden.
serve hot with ketchup or with chutney of your choice.

ps- you can keep the potato-bread ball rolled in cornflour in the fridge till needed, fry just before serving.

POTATO BONDAS

INGREDIENTS
for the batter
rice flr.  50 gm
besan  50 gm
chilli pdr;  1/2 tsp or to taste
salt to taste

for the filling
potatoes  150 gm
onion 1
turmeric pdr.  1/4 tsp
green chillies 4
lime 1/2
coriander leaves salt to taste
oil for frying
for tempering
mustard seeds 1/2 tsp
chana dal 2 tsp
udad dal 2 tsp
 hing little

METHOD

cook, peel & mash potatoes.
chop onion, green chillies.
heat 1 tbsp of oil in a kadai/pan
add mustard seeds, once it crackles, add the dals, then hing once the dals are golden, add finely chopped onion, green chillies.
once onion is transparent, add turmeric pdr., mashed potatoes, salt to taste mix well.
remove, add chopped coriander leaves, lime juice, mix well.
cool, make into small balls.
prepare a thick batter with the flours, salt, chilli pdr. & hing.
dip each potato balls in the batter, so it is well coated, fry in hot oil till golden brown on all sides.
serve hot with coconut chutney.

MUSHROOM BONDAS OR FRITTERS

INGREDIENTS
mushrooms small button ones   200 gm
besan   100 gm
cumin pdr.  1/4 tsp
coriander pdr.  1/4 tsp
coriander leaves little
oil for frying
salt to taste
chilli pdr. to taste
water as needed

METHOD
make a batter with besan, salt, chilli pdr., cumin & coriander pdr. & water
wipe mushrooms with a cloth.
dip whole mushrooms one at a time in the batter & deep fry in hot oil over low flame till golden brown.
serve hot with sauce.