Vegetable bonda is a quick, healthy and easy snack that fulfill our hunger. It is almost similar to aloo bonda, but mix of steam cooked vegetables gives our good taste and large quantity too. Just one vegetable bonda with a cup of chai with our family is awesome moment. Mint chutney goes well with bajji, binda, pakodi . Handful of mint and coriander along with little Indian spicy ingredient gives a punch to this chutney.
Cooking time: 15 mins
Preparation time: 20 mins
Serves - 4 nos
Ingredients for stuffing:
Potato - 2 nos (Medium, chopped)
Carrot - 2 nos (Medium, chopped)
Peas - 100 gms
Beetroot - 1/4 cup (chopped, optional)
Coriander leaves - 2 table spoon
Onion -1 (large, finely chopped)
Green Chilli - 2 nos (finely chopped)
Turmeric powder - 1/4 teaspoon
Chilli powder - 3/4 teaspoon
Cumin Powder - 1/4 teaspoon
Coriander pwder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Cashewnuts - 2 tablespoon(broken into small pieces)
Salt - to taste
Oil - 2 tablespoon
Hing/ Asafoetida - a pinch
Lemon juice - optional
Ingredients for Batter:
Gram flour - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 teaspoon
Salt - to taste
Cooking soda/ aapa soda - 1 pinch
Water - as needed
Preparation Method:
1. Wash and peel skin of potato and dice into small cubes. Similarly wash and dice carrot into small chunks.
2. Wash 3 -4 times green fresh peas. If beetroot is used, then masala turns light sweetish. Its optional to use.
3. Mix all diced vegetable and peas in cooker bowl and steam cook it for 5 whistles.
4. Once pressure goes off, strain the vegetable to remove any water left in bowl and smash well by adding chilli powder, salt, cumin powder, coriander powder and Garam Masala using potato masher.
5. Heat oil in a kadai and finely chopped onion, green chillies and hing. Saute well until onion turns translucent colour. Add mashed vegetable and saute well in medium flame for about 3 to 4 mins. Finally add coriander leaves, cashewnuts and lemon juice and switch off the flame.
6. Once the mixture cools down make medium sized balls out of it and keep aside.
7. In a separate bowl mix together gram flour, rice flour, salt, cooking soda and chilli powder.
8. Add little water at a time and mix the batter to get right bajji consistency.
9. Heat oil in a separate pan, dip vegetable balls in batter and add it to oil. Add 3-5 balls at a time in batches.Once balls are added to oil, reduce the heat and fry it gently until it turns golden brown.
10. Remove bonda from oil and add it to paper towel to absorb excess oil.
Serve it hot with Mint chutney or kebab chutney
Cooking time: 15 mins
Preparation time: 20 mins
Serves - 4 nos
Ingredients for stuffing:
Potato - 2 nos (Medium, chopped)
Carrot - 2 nos (Medium, chopped)
Peas - 100 gms
Beetroot - 1/4 cup (chopped, optional)
Coriander leaves - 2 table spoon
Onion -1 (large, finely chopped)
Green Chilli - 2 nos (finely chopped)
Turmeric powder - 1/4 teaspoon
Chilli powder - 3/4 teaspoon
Cumin Powder - 1/4 teaspoon
Coriander pwder - 1/2 teaspoon
Garam Masala - 1/4 teaspoon
Cashewnuts - 2 tablespoon(broken into small pieces)
Salt - to taste
Oil - 2 tablespoon
Hing/ Asafoetida - a pinch
Lemon juice - optional
Ingredients for Batter:
Gram flour - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 teaspoon
Salt - to taste
Cooking soda/ aapa soda - 1 pinch
Water - as needed
Preparation Method:
1. Wash and peel skin of potato and dice into small cubes. Similarly wash and dice carrot into small chunks.
2. Wash 3 -4 times green fresh peas. If beetroot is used, then masala turns light sweetish. Its optional to use.
3. Mix all diced vegetable and peas in cooker bowl and steam cook it for 5 whistles.
4. Once pressure goes off, strain the vegetable to remove any water left in bowl and smash well by adding chilli powder, salt, cumin powder, coriander powder and Garam Masala using potato masher.
5. Heat oil in a kadai and finely chopped onion, green chillies and hing. Saute well until onion turns translucent colour. Add mashed vegetable and saute well in medium flame for about 3 to 4 mins. Finally add coriander leaves, cashewnuts and lemon juice and switch off the flame.
6. Once the mixture cools down make medium sized balls out of it and keep aside.
7. In a separate bowl mix together gram flour, rice flour, salt, cooking soda and chilli powder.
8. Add little water at a time and mix the batter to get right bajji consistency.
9. Heat oil in a separate pan, dip vegetable balls in batter and add it to oil. Add 3-5 balls at a time in batches.Once balls are added to oil, reduce the heat and fry it gently until it turns golden brown.
10. Remove bonda from oil and add it to paper towel to absorb excess oil.
Serve it hot with Mint chutney or kebab chutney
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