Tuesday, 12 March 2013


"Bonda" is a South Indian snack usually made from mashed potatoes dipped in gram flour paste and deep fried. It is served with any "chutney-dipping" like coconut, mint, coriander. "Keerai bonda " is made out of any  greens available in that particular season. A  very yummy snack on a cold day.

I have tried to make a healthy bonda with whole wheat flour and fenugreek leaves and relished it with tomato and coconut chutney.

For the Bondas:

Chopped fenugreek leaves- 2 cups

Whole wheat flour- 2 tbspns

Ginger- garlic paste- 1 tspn

Turmeric powder- 1tspn

Garam  masala- 1 tspn

Coriander/ curry powder- 1 tspn

Cumin seeds- 1 tspn

Salt to taste

For the coconut chutney:

Coconut- 1 cup(cut into uniform slices)

Tomatoes- 2

Green/ red chillies- 1

Garlic- 1 clove

Salt to taste

To temper:

Oil- 1 tbspn

Mustard seeds- 1 tspn

Curry leaves- 1 sprig



Mix all the ingredients for the Bondas in a bowl. Sprinkle little water and prepare a dough. Pinch lemon sized balls and deep fry them until golden brown.

Coconut chutney:

Grind all the ingredients in the blender to prepare an uniform paste. To temper heat the pan and add the oil. When the oil is hot add the mustard seeds and wait to splutter. Add the curry leaves now followed by the ground chutney. Add salt and mix uniformly and switch off the fire.

Bondas in coconut chutney

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