In different parts of the country, there are different accompaniments to tea. With the hot beverage, while some serve bhajiya, others serve namkeen. But in the southern belt of India, you will be given bonda along with tea at the stalls. No matter what the weather is, the combination of tea with this hot and crispy snack will make your evening. It’s the onset of winter and it’s quite normal to crave some hot and tasty food. You can make onion bonda at home in just a few minutes, with just the right ingredients available in your kitchen.
Bonda is a popular and tasty deep-fried pakora that is made with sliced onions and chickpea flour batter. It is a different variation of the crispy onion pakora dish; and is instead shaped into a ball and can be eaten with tea or dips like ketchup or green chutney. It is not only an instant favourite of little ones, but is loved by people of all age groups as appetisers.
To make this recipe, you will need finely-sliced onions, chopped ginger, chopped chillies, chopped curry leaves, chopped coriander leaves, turmeric, Ajwain, salt, basin, rice, flour, baking soda, water and oil for frying.
Check out the step-by-step recipe here:
– In a bowl, add finely-sliced onions, ginger, chillies, curry leaves and coriander leaves. Along with this, add turmeric, ajwain and salt.
– Mix it all together and make sure the onion is not crunchy anymore.
– Add a cup of besan (gram flour), rice, flour and baking soda. Combine everything properly.
– Next, add another cup of besan and some water.
– Mix and form a soft dough and add water in small quantities to make sure the batter doesn’t become runny.
– Grease your hands with oil and then pinch a small size ball and make it a round shape.
– Now, deep fry the bonda in the hot oil by keeping the flame on medium. Keep stirring occasionally, until the pakora turns golden brown and crispy.
– Take it out of the hot oil. Serve it hot with tea or condiments.
