Bonda recipe | Easy medhu bonda | Instant 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. Quick video, step by step pictures post.

With simple ingredients such as besan / Kadalai maavu, 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, hehehe😁.

I make this for myself when ever I make bajji. Love this one more than the bajji also after making bajji for everyone at home, I wont feel like having it. No patience to stand and make for myself. So I whip this quickly and have. It takes me instantly to nostalgic moments. This is very basic and easy version, you can add finely chopped, carrot or cabbage too to make it vegetable bonda. Perfect to go with a cup of coffee or tea. You can add some masala powders too like fennel seeds powder, garam masala powder, chaat masala powder. Add everything in moderate. Use ghee in place of oil for more flavour and taste.

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Bonda recipe

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. Quick video, step by step pictures post.

Course Snack

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Servings 20 bite size bondas

Cup measurements

Ingredients

• Besan – 1/2 cup heaped Kadalai mavu/ chana dal flour
• Rice flour – 2 tbsp
• Rava/ semolina - 1 tbsp
• Onion – 1 finely chopped
• Green chilli – 1 finely chopped
• Curry leaves – few
• Coriander leaves– 1 tbsp finely chopped
• Asafoetida – 1 generous pinch
• Cooking soda – 1/8 tsp
• Ginger finely chopped – 1 tsp
• Salt – as needed
• Hot oil – 1 tbsp
• Oil – to deep fry

Instructions

• In a mixing bowl, 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.
• 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.
• Drain in paper towel once the bonda is cooked from inside and golden in colour.

Video

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.

Bonda method:

1. In a mixing bowl, 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. 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.
   
3. Drain in paper towel once the bonda is cooked from inside and golden in colour.
   

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