Vegetable Bonda

• Produce

  • 1/4 tsp Asafoetida
  • 1 powder tsp Chili pepper, Red
  • 1 Chilli - 1/2, Green small
  • 1 Coriander
  • 1/2 powder tsp Coriander
  • 1 Ginger
  • 1 Mint
  • 1 Onion - 1, Medium
  • 1 Potato - 3, small

• Baking & Spices

  • 1 pinch Baking soda
  • 2 Coloring, Orange
  • 1/2 tsp Garam masala
  • 1 Garlic - 3 cloves
  • 1 cup Gram flour
  • 1/2 cup Rice flour
  • 2 Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 10 Cashews

• Frozen

  • 1 Curry leaves - 1, sprig
  • 1 Mixed vegetables - 1 bowl

• Other

  • Jeera - 1/2 tsp

Found on revisfoodography.com

Description

Ingredients

• Potato - 3 small
• Mixed vegetables - 1 Bowl (I used - Carrot - 2, Green Beans - 20, Green peas - 1/3 Cup)
• Oil - For frying + 1 tsp
• Jeera - 1/2 tsp
• Cashews - 10
• Green chilli - 1/2 small (Finely chopped)
• Ginger - 1/4 inch (Finely chopped)
• Garlic - 3 cloves (Finely chopped)
• Curry leaves - 1 sprig (Finely chopped)
• Onion - 1 medium (Finely chopped)
• Coriander leaves - 1 Tbsp (Finely chopped)
• Mint leaves - 1 Tbsp (Finely chopped)
• Salt - 1/2 tsp (Adjust as per taste)
• Turmeric - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Orange food color - a very small pinch (Optional)
• Gram flour - 1 Cup
• Rice flour - 1/2 Cup
• Baking soda - a pinch
• Asafoetida - 1/4 tsp
• Salt - a pinch (Adjust as per taste)
• Turmeric - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Orange food color - a very small pinch (Optional)

Directions

• First cook the potato and the mixed veggies (along with a pinch of salt) seperately until done. I pressure cooked them for 1 whistle. Once done peel the skin of potato, mash it roughly and keep aside until use. Also, completely drain the water from the mixed veggies and keep them aside until use.   Now heat a pan with oil, add the jeera, cashews, green chilli, ginger, garlic, curry leaves and saute until the cashews turn golden brown. Follow it by onion, salt, coriander leaves, mint leaves and saute until the onion turns translucent.   Turn the flame to low - medium, add all the dry powders (Turmeric, red chilli, garam masala, coriander, food color) stir well to combine. Make sure not to burnt the spices. Turn off the flame.   Add the mixed veggies and mashed potato. Mix well using a ladle to combine. While mixing gently mash the veggies using the ladle. You should be able to form a firm ball with this stuffing. Now divide and form the equal sized balls out of this stuffing. Place them in a plate with enough spacing and keep them aside until use.     Now heat the pan with oil for deep frying. While the oil is getting heated, we need to prepare the batter. In a mixing bowl, combine all the ingredients listed under For batter and mix well. Add water little by little to form a batter. Batter should be not thick or thin. Refer the pic for consistency. I used about 3/4 cup of water to form the perfect batter.    Now check the oil for its hotness by dropping a drop of the prepared batter in the oil. If the oil is hot enough, the dropped batter would puff up and float in the oil immediately. At this stage, turn the flame to medium and we can start frying the bonda. Take one of prepared vegetable stuffing ball and place it gently into the batter. Roll it in the batter making sure that the ball is completely covered with the batter. Now drop the ball slowly into the oil. When the bonda color changes to golden brown, remove it from oil and place in a paper towel to remove excess oil.      Serve hot with chutney or ketchup.