Mix Vegetable Aloo Bonda | Veg Bonda

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.