Mixed vegetable bonda/ Vegetable bonda is a delicious South Indian fritter prepared by dipping spiced vegetable mixture balls in besan/ bengal gram batter and deep fried to perfection. Vegetable bonda can be made with a variety of veggies like carrot, beans, green peas and potato.
This vegetable bonda tastes little similar to the Batata vada/ Aloo bonda but contrastingly loaded with veggies. Mixed veg bonda can be served as evening snack and tastes really great during winter/rainy season alongside a cup of coffee/ masala chai/ tea.

Mixed veg bonda also serves an excellent Iftar Snack!

Beginner tips:

The besan batter should be thick which will help batter coat well on to the vegetable mixture. If the batter gets little watery just add some besan to give it right consistency.
Steam/ pressure cook veggies first before preparing the filling or you could steam just the potatoes and green peas, add the other veggies in finely chopped manner for the filling. Either way it works but taste differs a lot.
The vegetable mixture should be dry and not wet as it will be hard make balls and also hard to dip in the batter and fry it.
Adjust spiciness according to your taste and preference.
Oil should be in right temperature not too high and not too low.

You may be interested in other recipes below: Stuffed mirchi bajji, Chilli bajji, Kadamba/ Mixed vegetable bajji, Palak bajji, Kale pakora, Wheat punugulu, Mysore bonda, Palak pakora,Onion pakora, Gobi pakora,Gobi 65, Tindora pakoda, Vegetable pakora, Bitter gourd pakora, Asparagus pakoda, Vazhai poo bajji, Plantain bajji, Eggplant bajji, Cashew pakoda

Vegetable bonda recipe, Mixed veg bonda

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Snacks, Street FoodCuisine: IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

FOR filling

1 Carrot (chopped)
6 Beans (chopped)
1/4 cup Green peas
2 Potato/ Aloo (Big sized, boiled, peeled and mashed)
1/4 cup Onion (finely chopped)
1/4 tsp Ginger (finely chopped)
1 Green chilli ( finely chopped)
Salt (to taste)
1/4 tsp Turmeric powder
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds- ¼ tsp
1 tsp Oil- 1 tsp
Oil (for frying)
FOR BATTER
1 cup Besan/ Chickpea flour/ Kadalai mavu
1/4 cup Rice flour
1/4 tsp Baking soda
Salt (to taste)
3/4 cup approx. Water (to make thick batter)

Directions

Chop carrots, beans, potato roughly. Pressure cook chopped carrots, beans, potato and peas with 1/2 cup water for 2 whistles. drain the water and keep it aside. Alternatively you could steam veggies as well. After the pressure has subsided mash the vegetables with a masher. Keep it aside.
Heat oil in a pan add add mustard seeds, when it splutters add cumin seeds when it crackles add the chopped onion, chopped ginger and green chilli. Saute well then add salt and turmeric powder.
Saute for few seconds and add mashed veggies. Mix well until well incorporated. When everything looks combined put off the flame and keep it aside and allow it to cool down.
Meanwhile in a wide bowl add besan, rice flour, salt and baking powder. Mix well. Now add water gradually to form a thick flowing batter.
Heat oil in a frying pan. Now when the vegetable mixture has cooled down take small portion and roll it into a ball. Dip the ball in the batter and coat it well. I usually use a spoon as it keeps the shape intact. Now gently drop the batter coated ball in oil and fry in medium to flame until golden brown. Repeat the whole process till all the batter and potato mixture is complete. Transfer the fried vegetable bonda to a plate with paper towel. Serve it hot with ketchup/ chutney!

Notes

* 1 cup = 235 ml

HOw to make Mixed vegetable bonda with step by step images

Chop carrots, beans, potato roughly. Pressure cook chopped carrots, beans, potato and peas with 1/2 cup water for 2 whistles. Drain the water and keep it aside as we could use for making besan batter. Alternatively you could steam veggies as well. After the pressure has subsided mash the vegetables with a masher. Keep it aside.
Heat oil in a pan add add mustard seeds, when it splutters add cumin seeds when crackles add the chopped onion, chopped ginger and green chilli. Saute well then add salt and turmeric powder. Saute for few seconds.
Now add mashed veggies. Mix well until well incorporated. When everything looks combined put off the flame and keep it aside and allow it to cool down. The mixture should be dry and not wet as it will be hard make balls and also hard to dip in the batter and fry it.
Meanwhile in a wide bowl add besan, rice flour, salt and baking powder. Mix well. Now add water gradually to form a thick flowing batter.
Batter should be in the above shown consistency.
Heat oil in a frying pan. Now when the vegetable mixture has cooled down take small portion and roll it into a ball. Dip the ball in the batter and coat it well. I usually use a spoon as it keeps the shape intact. Now gently drop the batter coated ball in oil and fry in medium to flame until golden brown. Repeat the whole process till all the batter and potato mixture is complete. Transfer the fried vegetable bonda to a plate with paper towel. Serve it hot with ketchup/ chutney!