| Recipe Name:
Vegetable Bonda (Mix Veg Dumplings) |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
| 30 mins |
20 mins |
2 |
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Ingredients: |
| Oil |
|
1/2 tbsp |
| Cumin seeds |
|
1/2 tbsp |
| Grated ginger |
|
1 tsp |
| Grated garlic |
|
1 tsp |
| Green chillies chopped fine |
|
2 |
| Onion chopped fine |
|
1/2 |
| Steamed mixed vegetables (carrots, beans, peas, potatoes, cauliflower, beetroot) |
|
2 cup |
| Turmeric powder |
|
1/4 tsp |
| Salt to taste |
| Finely chopped coriander leaves to garnish |
|
2 tbsp |
| Lemon juice |
|
1/2 tbsp |
| |
| For the batter: |
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| Bengal gram flour (besan) |
|
1 cup |
| Rice flour |
|
1/4 cup |
| Red chilli powder |
|
1/4 tsp |
| Soda bi-carbonate |
|
1 pinch |
| Asafetida powder (hing) |
|
1 pinch |
| Salt to taste |
| Oil to deep fry |
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Method: |
- Heat the oil in a pan. Add the cumin seeds and let them crackle. Add the ginger, garlic, green chillies and onions. Fry on low-medium heat for about 1 minute or till the onions are transparent.
- Add the steamed vegetables, half the turmeric powder and salt to taste. Mix well whilst mashing with the back of the ladle on medium heat for about 3 minutes. Put off the flame and let it cool. Mix in the coriander leaves and lemon juice. Make lemon-sized balls.
- To make the batter, mix together the gramflour, rice flour, red chilli powder, remaining turmeric powder, soda bicarbonate, asafoetida powder and salt to taste with water just enough to make a thick batter. Dip each ball in the batter and deep fry in hot oil in batches on medium flame till light golden brown in color. Remove onto a paper towel and serve.
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