Vegetable Bonda

Vegetable Bonda is a delightful Indian snack made with spiced mashed vegetables coated in a chickpea flour batter and fried to perfection. This high-protein dish offers a crispy exterior and a flavorful, hearty filling, making it an ideal option for a satisfying dinner.

Ingredients

• Potato - 200 grams
• Carrot - 100 grams
• Green peas - 50 grams
• Onion - 50 grams
• Ginger - 1 teaspoon, grated
• Green chili - 1, finely chopped
• Coriander powder - 1 teaspoon
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Fresh coriander leaves - 2 tablespoons, chopped
• Chickpea flour (besan) - 100 grams
• Rice flour - 2 tablespoons
• Baking soda - a pinch
• Water - as needed
• Oil - for frying

Steps

1. Boil the potato and carrot until tender, about 15 minutes. Drain and let cool, then mash them in a bowl.
2. Add the green peas, finely chopped onion, grated ginger, green chili, coriander powder, cumin powder, turmeric powder, salt, and chopped coriander leaves to the mashed vegetables. Mix well to combine.
3. Form the mixture into small balls or patties and set aside.
4. In a separate bowl, mix the chickpea flour, rice flour, baking soda, and a pinch of salt. Gradually add water to make a thick batter.
5. Heat oil in a deep frying pan over medium heat. Dip each vegetable ball into the batter, ensuring it is fully coated, and gently slide it into the hot oil.
6. Fry the bonda until golden brown and crispy on all sides, about 5-7 minutes. Remove and drain on paper towels.
7. Serve hot with green chutney or tamarind sauce.

Nutrition

• Calories: 300
• Protein: 10 g
• Carbs: 40 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in protein due to chickpea flour, supporting muscle health.

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