Veg Bonda Vegetable Bonda

About Veg Bonda

Bonda is the quintessential South Indian version of the Vada that are famous in Maharashtra. The ones that are stuffed between pavs, slathered with chutneys and makes for the much-loved Vada Pav on the Mumbai streets. This Veg Bonda is a popular variant to the classic one. So, the Vegetable Bonda is a variation to the traditional Potato Bonda recipe. As the name suggests, in this recipe, mixed vegetables are added. To make this addictive snack, you can use whichever veggies you like. I have added carrots, potatoes and green peas in this recipe of Veg Bonda, since I always prefer these 3 veggies. I do not add French beans as I’m not that in favor of that taste in this recipe. If there is cauliflower, then I add some of it too. You can also add capsicum and beetroot. This Vegetable Bonda is also a no onion, no garlic recipe. But if you want, you can add onions or garlic or both. I prepare this Veg Bonda the same way I make the typical potato bonda. Usually, these gets done during the monsoons at my place. Other than this, it is also a great evening snack or can be enjoyed during winters as well. Serve Vegetable Bonda with Coconut Chutney or coriander chutney or tomato ketchup. I like enjoying it with a side of red chili coconut chutney.

How to make Veg Bonda

Cook Vegetables

1. Take ⅓ cup chopped carrots, 1 cup chopped potatoes and ⅓ cup green peas in a stovetop pressure cooker. Add 1½ cups water.
2. Pressure cook the vegetables on medium heat for 3 to 4 whistles or for 9 to 10 minutes. When the pressure drops down and settles on its own naturally in the cooker, then only open the lid and check. You can also cook or steam the vegetables in a steamer or pan.
3. Drain the broth/stock very well in a bowl or pan and transfer the vegetables in a mixing bowl. Use the broth/stock in which they are cooked to be added to soups, dals, curries or for kneading parathas. This stock can be kept in a covered mug or jar and refrigerated for a couple of days.
4. When the vegetables are still hot or warm, mash them with a potato masher. Do not make the mixture too pasty. Some small chunks of carrots and green peas are fine.

Sauté

5. Heat ½ tablespoon oil in a frying pan. Lower the heat and add ¼ teaspoon mustard seeds.
6. When the mustard seeds begin to crackle, add ¼ teaspoon husked split black gram (urad dal).
7. Allow the lentils to get golden.
8. Once golden, add 1 teaspoon chopped ginger, a pinch of asafoetida, 1 teaspoon chopped curry leaves and 1 chopped green chili.
9. Next, add ⅛ teaspoon turmeric powder (about 2 to 3 pinches of turmeric powder).
10. On low heat, stir and mix well.

Make Vegetable Stuffing

11. Add the mashed vegetables to the tempered and sautéed ingredients.
12. Mix the vegetables with the rest of the ingredients very well.
13. Season with salt as required. Mix again very well.
14. Sauté the mixture on low heat for 1 to 2 minutes. If there is too much moisture, then you can cook the mixture for a few more minutes.
15. Turn off the heat. Add ½ teaspoon lemon juice and mix well. Check the taste and add more salt, if required.
16. Now, add 2 tablespoons chopped coriander leaves, mix well and keep aside. Take this mixture on a separate plate and let it cool down to room temperature before you start making the bonda.

Make Batter

17. In another bowl, take ¾ cup gram flour, 3 tablespoons rice flour, a pinch of turmeric powder, a pinch of asafoetida, ¼ teaspoon red chili powder and salt as required.
18. Add ⅓ cup water.
19. Whisk to a thick flowing and smooth batter. Break lumps, if any, with the wired whisk or spoon. Check the taste and add more salt, if required.
20. Here is a picture showing the consistency of the batter. Depending on the quality of gram flour, you can add less ore more water. If the batter becomes too thick, add some water. If the batter gets a medium consistency or is thin, add some more gram flour.
21. Now, add a pinch of baking soda to the batter. Mix very well and keep aside. You can skip adding baking soda, if you want. Baking soda helps to get a fluffier and lighter texture once the batter gets fried and cooked.

Assemble & Fry Vegetable Bonda

22. Make small to medium-sized balls from the prepared vegetable stuffing.
23. Heat a kadai or pan with oil for deep frying. Check a small drop of batter in the oil. If it comes up gradually but steadily, then the oil is ready for the bonda to be fried.
24. Take a vegetable ball and dip it in the batter. Gently coat it with the batter.
25. Place the bonda gently in the hot oil.
26. This way just before frying, dip each vegetable ball in the batter and coat evenly with the batter. Do not over crowd the kadai. Fry 2 to 4 bondas at a time. This will depend on the size of the kadai.
27. On medium heat, fry bondas. When one side is golden, turn over and fry the other side.
28. Fry Vegetable Bonda till crisp and golden all over.
29. Remove the fried bonda with a slotted spoon.
30. Place the fried vegetable bonda on kitchen paper towels to remove extra oil. Prepare all the bonda this way in batches.
31. Serve Veg Bonda hot with coconut chutney or Mint Chutney or tomato sauce. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Goli Baje | Mangalore Bajji | Mangalore Bonda Mysore Bonda Recipe | Mysore Bajji Veg Kabab Recipe, How to make Kebab Recipe (2 Ways) Veg Cutlet Recipe | Mix Vegetable Cutlet This Veg Bonda recipe from the archives was first published on August 2016. It has been updated and republished on May 2024.