Cookbook:Bonda (South Indian Vegetable Fritter)

| Cuisine of India

Bonda is a typical South Indian snack. The process of making Bonda involves deep frying a filling of potato (or other vegetables) dipped in gram flour batter.

Filling

 * 2 medium-sized potatoes
 * 1 medium-sized onions
 * 3–4 medium-sized green chiles
 * 2 tbsp, finely-chopped coriander leaves
 * 1 tsp finely-chopped ginger
 * 1 tsp finely-chopped Garlic
 * Salt to taste

Batter

 * 4 portions gram flour (besan)
 * 1 portion rice flour
 * ½ tsp baking soda
 * Salt to taste
 * Water or beer

Other

 * Oil for frying

Filling

 * 1) Boil potatoes, remove skin, and mash coarsely.
 * 2) Heat 2 tbsp of oil in a pan. When the oil is hot, throw in green chilies and fry for a few seconds.
 * 3) Add onions and fry until browned.
 * 4) Add ginger and garlic and fry for a minute.
 * 5) Add the chopped coriander leaves and mashed potatoes and fold well.
 * 6) Allow it to cool and shape into small golf ball-sized balls.

Batter

 * 1) Mix the gram flour and the rice flour with baking soda. Add salt to taste.
 * 2) Add enough water or beer to make a smooth batter. The batter consistency should be slightly thicker than ketchup.

Assembly

 * 1) Once the batter and filling are ready, heat some oil in a deep pan. The oil should be at least 1½ inch (4 cm) deep for deep-frying.
 * 2) Dip the filling balls in the batter, making sure they are completely coated, and drop into the hot oil. Don't overcrowd the pan.
 * 3) Fry the bonda until golden, then remove from the oil.
 * 4) Serve with ketchup or chutney.