Aloo Bonda or Batata Vada is a popular South Indian Snack usually served as a evening snack and is a popular street food too. Today we are sharing a variation of this, Vegetable Bonda. These bonda have a distinct flavour and tastes really different from usual Aloo Bonda because of its stuffing.

Here is the video recipe:


To fry these Bonda, I have used Fortune Groundnut Activ oil as it gives an authentic taste of groundnut oil with the health benefits of Sunflower. So lets quickly see how to make it.


Below is the detailed recipe as well:

Ingredients: For the Stuffing: 7-8 Boiled Potato ½ cup Diced Carrot ½ cup Green Peas ½ cup Sliced Onions ½ tsp Chopped Ginger ½ tsp Mustard Seeds (Rai) ½ tsp Cumin Seeds (Zeera) 1 tsp Urad Dal Curry leaves Salt as per taste ½ tsp each Red chilli powder, Turmeric Powder ¼ tsp Coriander Powder (Dhania) ¼ tsp Garam Masala Coriander Leaves (optional) For the Batter: 1 cup Gram Flour (Besan) 6 tbsps Rice Flour Salt, Turmeric Powder, Red chilli powder 1 cup Water Fortune Groundnut Activ Oil for frying

Method:

1. Mash potatoes. Finely chop carrot and peas in a chopped else use steamed carrot and peas.
2. Heat 1 tbsp oil in a pan. Here I am using Fortune Groundnut Activ oil. It gives an authentic taste of goundnut oil with the health benefits of Sunflower. This oil is high in MUFA and PUFA, which lower bad cholesterol and increase good cholesterol. 

Now sauté mustard seeds, cumin seeds and ural dal in oil. Once dal is cooked, sauté ginger and add onions to it. Add curry leaves.

3. Once onions turns little brownish, add coriander powder, garam masala, salt, turmeric. Saute all spices for a minute, do not overcook it to maintain the flavour.

4. Add all the mashed and chopped vegetables in the cooked masala – potato, carrot and peas. Let it cook for 2-3 minutes and add chopped coriander leaves to it. Remove from the flame and cool it down completely.

5. Heating Oil for frying Bonda – While the stuffing is getting cool, we will keep oil for heating. For frying Bonda we will use this ground nut oil only. Traditional and organic cold processing extraction is done to maintain purity of oil. This oil is stable at high temperatures so is ideal for frying as well as sautéing. You can even fry poories and pakoras in this same oil. 

6. Once the mixture stuffing cools down completely, divide the mixture into 8-9 equal portions and roll it in balls.

7. Batter preparation – In a bowl, add all the ingredients and add water to prepare a smooth batter. The batter should be thick, in case it becomes thin then add more gram flour and rice flour to it.

8. Coating and Frying – Check if the oil is hot enough by dropping a portion of batter in oil. Coat the stuffing in the prepared batter and gently drop the ball in the heated oil. Do not disturb the balls as soon as it is dropped else it will break. Let it fry for few seconds and then stir it till golden in colour. 

9. Take out the fried hot veg bonda on a kitchen towel and serve immediately with green chutney or hot cup of tea.

The mix vegetable bonda tastes incredibly delicious and taste best when served hot with a cup of tea.


 


                               
Gond Pak is a traditional Indian sweet or dessert recipe. Gond Pak is generally made during winter months and it is made using gond (edible gum), khoya or mawa, and sugar. 

Gond or edible gum is very healthy and in winter is an absolute essential. Edible gum is known to boost stamina and health, helping one keep away from falling sick due to cold and cough. It is good for bones too. The most common usage of gond is in form of Gond Ladoos, which are delicious and absolutely amazing. Check out my how to make Gond ladoos

Here is the video recipe for easy reference:



Wish to make other traditional Indian desserts:

Poha Ladoo
Ghiya ki Barfi
Besan Ki barfi

Below is the detailed recipe as well:

Ingredients:

Gond (Edible Gum) - 50 gms
Khoya/ Mawa  - 250 gms
Sugar - 60 gms
Desi Ghee (Clarified Butter) - 1-2 tbsp for frying   
Dessicated Coconut - 30 gms (optional)
Cardamom Powder - 1/2 tsp (optional)
Chopped nuts like almonds, cashew nuts. Pista 

Method:
1. Heat desi ghee in a heavy bottom pan or kadai. Fry gond on medium to high flame else it will not puff up well. Fry till gond are crispy and puff up well. Remove the edible gum from kadai. Crust it with bac side of steel bowl or use a crusher. 
2. In same kadai, add mawa to roast and roast while stirring it until colour changes or fragrance appear. The colour of mawa will change slightly and  it will turn soft. 
3. Thereafter add sugar and continue cooking till mawa leaves sides of the pan. At this stage add 3/4 quantity of crushed edible gum and mix it well with roasted mawa. Cook till a ball is formed. 
4. Grease a tray or plate with desi ghee or line it with parchment paper. Spread the mawa mixture on it as per the required thickness of barfi. Sprinkle leftover crushed edible gum, chopped nuts and press it gently on top of the barfi. 
5. Keep the barfi for setting at room temperature at least for 2 hours. Cut the barfi into desired shape and store it in an air tight container. It can last up-to 15-20 days.  

 

 

Sharing 2 quick gluten free roti recipes which are best to consume for weight loss diet. Both rotis are fibrous and can also be consumed by those who have BP, Cholesterol, Diabetes problem. Ragi roti and Besan roti are very nutritious and healthy to consume by all age groups. Do try out these quick breakfast recipes.

Here is the video for easy reference:

Below is the written recipe as well:

Ragi Roti Ingredients:
1 cup Ragi flour (Finger Millet)
1/4 cup grated carrot
1/4 cup grated cabbage
1/4 cup chopped onion
1/2 tsp Zeera (Cumin Seeds)
1/2 tsp Ajwain (carom seeds)
Salt, Red chilli as per taste
Desi Ghee

Besan Roti Ingredients:
1 cup Besan (Gram Flour)
1/4 cup curd (optional for vegan)
1/4 cup grated Radish
1/4 cup chopped Radish leaves
1 tsp Grounded Flaxseed Powder
1/4 tsp Turmeric Powder
1/2 tsp Ajwain (carom seeds)
1/2 tsp Zeera (Cumin seeds)
Salt, Red chilli as per taste
Desi Ghee

Method:
1. Knead a soft and firm dough using all the ingredients. Use Luke warm water to prepare the dough. Allow the dough to rest for 5-10 min. 
2. Roll out rotis using dry flours on a flat surface. Cook the rotis on griddle on both the sides. 
3. Smear the rotis with desi ghee and serve it immediately with curd or any green vegetable of choice. 

Check out our other weight loss recipes below:

 


Sharing 2 gluten free roti recipes which are best to consume during winter months and are very effective in weight loss. These recipes are good for BP, Cholesterol, Diabetics as well. Bajra roti and makki roti are very nutritious and healthy to consume by all age groups. Both the grains Pearl millet or Bajra and corn or makki are full of fiber and have good amount of vitamins and minerals. So do try out these recipes.

Here is the video recipe for easy reference:

Below is the detailed recipe as well:

Bajra Roti Ingredients:
1 cup Bajra flour (Pearl Millet)
1/4 cup curd (optional for vegan)
1/4 cup grated cauliflower
1/4 cup chopped spring onion
1 tsp chopped ginger garlic
1 tsp til (sesame seeds)
1/2 tsp Ajwain (carom seeds)
a pinch hing (asafoetida)
Salt, Red chilli as per taste
Desi Ghee

Makki Roti Ingredients:
1 cup Makki ka Atta (Corn Flour )
1/4 cup grated carrot
1/4 cup chopped methi
1 tsp chopped ginger garlic
1/2 tsp Ajwain (carom seeds)
1/2 tsp Zeera (Cumin seeds)
Salt, Red chilli as per taste
Desi Ghee

Method:
1. Knead a soft and firm dough using all the ingredients. Use Luke warm water to prepare the dough. Allow the dough to rest for 5-10 min. 
2. Roll out rotis using dry flours on a flat surface. Cook the rotis on griddle on both the sides. 
3. Smear the rotis with desi ghee and serve it immediately with curd or any green vegetable of choice. 

Check out our other weight loss recipes below:

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