Vegetable bonda

 

Ingredients:

Onion - 1 (fine chop)
Potato - 2
Carrot - 1
Beetroot - 1/2
Green Peas - 2 tbsp
Fennel powder - 1/4 tsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/4 tsp
Garam Masala - 1/8 tsp
Ginger garlic paste - 1 tsp
Hing - a pinch
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Coriander Leaves - Little (fine chop)
Curry Leaf - a sprig (fine chop)
Lime juice - 2 drops
Salt, Oil - As reqd

Batter:

Besan flour - 1/2 cup
Rice flour - 3 tbsp
Turmeric powder - 1/8 tsp
Red Chilly powder - 1/8 tsp
Salt - As reqd
Water - 1/2 cup or As reqd

Method:

• In a bowl add in vegetables and little water.
• Pressure cook and set this aside.
• Strain the water completely and mash them.
• Heat oil in pan and add mustard seeds, cumin seeds.
• Add in fine chopped curry leaves and then onion.
• Add in ginger garlic paste and saute well.
• Cook in low flame.
• Add in spice powders and salt and mix well.
• Add in mashed veggies and mix well.
• Cook in low flame for 2 mins.
• Turn off range and add in lime juice.
• Garnish with coriander leaves and transfer to plate.
• In other bowl add in items under "batter".
• Add water little by little and mix gradually.
• Make a semi thick batter.
• Now make veggie balls.
• Heat oil in pan.
• Dip the balls in batter and fry them in oil.
• Cook in medium flame.
• Serve hot with chutney or sambar.
• Yields 12 bondas.