Besan Bonda is an instant Bonda recipe, prepared with besan/gram flour, rice flour, onions and deep fried in oil. Learn how to make this gram flour Bonda without any ready-made bajji/Bonda mix.
I always make bajjis and bondas by mixing flour and spices at that moment. And I never use store-bought ready-made bajji/Bonda mix. Because I believe it can be done effortlessly with easily available spices and flours in our home pantry. Then why to go for the ready-made mix when I can make simply to suit my taste buds
During my childhood, I have seen my mom making this in a jiffy while making the tea in the other burner. Just start heating oil, mix up the ingredients, fry and your hot yum bondas are ready in no time.
Ingredients1 ¼ cup besan/gram flour
½ cup rice flour
1 big onion
2 green chillies
¾ cup coriander leaves
¼ cup chopped curry leaves
½ tsp cumin seeds
1 tsp salt as per taste
¼ tsp baking soda
¼ tsp asafoetida
¾ tsp chilli powder
Water as required
Oil to deep fry
Method
* Chop onions and green chillies finely.
* Also, rinse and chop coriander leaves and curry leaves.
* While mixing for Bonda, heat enough oil for deep frying in the meantime.
* In a large mixing bowl, take gram/besan flour and rice flour.
* Add chopped onions, green chillies, coriander leaves and curry leaves.
* Also add cumin seeds, salt, baking salt, and asafoetida.
* Finally, add chilli powder and mix all the dry ingredients with fingers properly.
* Add water gradually and start mixing.
* Do not pour water.
* Only add enough water to make semi thick Bonda mix like this.
* The consistency should be thicker than idly batter.
* Start frying immediately without delay. If you plan to make
* Bonda batter ahead and store, don't use baking soda.
Frying the instant bondas:
* Heat oil to the temperature of deep frying. You can check the temperature by dropping a small bit of flour mix. If the bit comes up instantly, then it's the right heat.
* Drop small lemon size bondas into the hot oil. You can use spoons to scoop the batter like me or use fingers like moms style.
* Let the bondas fry for a few minutes with the oozing sound. Do not stir right away.
* When the bottom of the bondas is fried, they come up one by one.
* Now stir and flip them all to the other side.
* Continue frying for few more minutes until the bondas get golden brown color.
* By this time, the bubbles settle down and the sound disappears.
* Remove from the oil and drain out the excess oil with a tissue paper.
* Serve hot with cardamom tea or coconut chutney.
* Goes well a side dish for variety rice items.