Every one of us love to snack & snacks are usually deep fried. This snack recipe which I am sharing with you is tasty healthy, made of veg/cheese & is cooked in less oil.
Veg Bondas/Fritters is a traditional snack, is prepared by dipping lightly mashed veg ball in batter & deep frying it. It is a favourite snack in South India.
It is usually made with veggies cooked, sautéed with grated ginger, garlic, onion & spices, mashed lightly dipped in besan/chana dal batter & deep fried. However, many of us love it but are hesitant to enjoy as it is deep fried & these veg bondas/fritters are usually prepared & sold in the size of oranges so it is very rich, very filling.
In this recipe we can customise the snack to our liking, we can make it as healthy as we wish & eat as many as we like because it is made with less oil & good simple ingredients. They are very addictive.
Kids love it, a great after school snack. Tastes great when served hot/warm. Traditionally it is served with coconut chutney, it tastes great with Ketchup too. You can use any dipping sauce of your choice too.
Please do give it a try.
- 2 Cups – Potatoes (4 medium potatoes)
- ½ Cup – Carrot
- ½ Cup – Fresh Peas (you can use * frozen peas, you will need to add to when we sauté onions)
- Oil as required (1 Tsp to sauté veggies & few Tsp to drizzle on the bondas/fritters)
- 1 Tsp – Ghee
- 1 Tsp – Garlic (grated)
- 1 Tsp – Ginger (grated)
- 1 Tsp – Green Chillies (finely chopped, this quantity gives less heat if you wish more heat add ½ – 1 tsp more).
- ½ Cup – Onion (1 small onion)
- ¼ Tsp – Turmeric powder
- ¼ Tsp – Garam Masala powder (I used homemade)
- Salt as per taste (you need to add salt while mashing the veggies, while sautéing the veggies & while preparing the batter).
- 1 Cup – Besan/Gram Flour/Chana Dal (I used Organic Flour)
- 2 Tbsp – Rice flour
- ½ Tsp – Chilli/Lal Mirchi Powder
- ¼ Tsp – Baking Soda/Cooking Soda
- 1 ¼ Cup – Water (for the batter)
- A few cubes – Mozarella/Pizza Cheese
- We steam the veggies in a steamer.
- It takes around 15 minutes to cook the quantity veggies mentioned above.
- After 15 minutes we transfer it into a bowl, add 1 tsp salt, with a fork or potato masher we mash the veggies partially (we require a chunky consistency).
- It is important that the veggie mixture have less moisture.
- We set it aside.
Prepare the Veg Filling:
- Heat a wok/pan (please keep heat on low).
- Add oil, ghee & sauté garlic, ginger & green chillies.
- Add ½ tsp salt & sauté so they do not brown.
- Then add onion & sauté.
- We cover with lid & let it cook.
- After a few minutes we open lid & sauté (*if you are using frozen peas you can add it now).
- Once the onion has turn soft & translucent add turmeric powder, garam masala, sauté.
- Now add the mashed veggies & sauté.
- We sauté for a few minutes until it heats through & then we turn off heat & let it cool.
Prepare the Batter:
- In a bowl add Besan/Gram/Chana dal flour, Rice Flour, Chilli powder, 1 Tsp Salt, ¼ Tsp baking soda/cooking soda & mix well with a whisk.
- We add water little by little & gently mix until we get a nice smooth thick batter (I used a total of 1 ¼ cup water).
- We scoop the veg filling & roll it into a ball as per the size of the mould in the mould pan & set it aside (the quantity I prepared made 14 veg balls).
- For the cheese veg balls we insert a cube of the cheese into the veg ball & roll it into a ball & set it aside.
Prepare the Bondas/Fritters:
- Heat the mould & drizzle oil into each mould (I used cast iron mould, if you have a non-stick mould you can use it too).
- Please keep heat on low or medium low.
- The non-stick mould pan requires less oil when compared to the cast iron mould pan.
- We can also roll the veg ball into golf ball size, dip in the batter & deep fry it (traditional way).
- We take one veg ball drop it into the batter, we coat the batter around the veg ball & then pick it gently & place it in the hot mould pan (if the batter has thickened add 1 tbsp water mix well).
- We follow the same until we fill all the moulds.
- Then we drizzle oil & cover with lid so the bondas/fritters cook well.
- After a few minutes we open the lid & check, when we see the batter has firmed up it is cooked & we drizzle oil around each mould.
- With a butter knife we gently run it around each mould & then flip the bonds/fritters.
- We drizzle oil & let it cook for a few minutes.
- After a few minutes when they turn golden brown we turn off heat.
- With tongs we gently remove the bondas/fritters & place it in a wide bowl.
- Ready to serve.