Bonda-licious! Crispy, Crunchy, and Oh-So-Yummy Bonda Fry!
Namaste Doston! Kem cho? Kem chho majama? (Hello Friends! How are you? Hope you are doing well!) Chef Curry Do’pyaza here, back in your kitchens with another recipe that’s sure to tickle your taste buds and warm your hearts. Today, we are diving into the delightful world of Bonda Fry!
This crispy, golden snack is a favourite across India, especially in the South. You’ll often find it being devoured during festivals like Diwali, Dussehra, and Sankranthi. It is also a common treat during the monsoon season, when the cool weather makes you crave something hot and delicious. Some people even enjoy it during tea time with friends and family.
A Little Trip Down Memory Lane
The history of Bonda is a little fuzzy, like trying to find a single grain of rice in a biryani! But, it is believed to have originated in South India. Some say it was created as a way to use leftover mashed potatoes. Others claim it was invented by street vendors looking for a quick and tasty snack to sell. Whatever the true story, one thing is certain: Bonda Fry has been satisfying hungry bellies for generations!
Let’s Get Cooking!
This recipe is easy to follow, even if you are a beginner in the kitchen. So, put on your aprons, gather your ingredients, and let’s get started!
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients You’ll Need:
- Besan (Gram Flour): 1 cup
- Chawal ka Atta (Rice Flour): 2 tablespoons
- Adrak-Lahsun ka Paste (Ginger-Garlic Paste): 1 teaspoon
- Hari Mirch (Green Chillies): 2, finely chopped (adjust to your spice level)
- Pyaaz (Onion): 1 medium, finely chopped
- Hara Dhaniya (Fresh Coriander): ¼ cup, finely chopped
- Lal Mirch Powder (Red Chilli Powder): ½ teaspoon
- Haldi Powder (Turmeric Powder): ¼ teaspoon
- Ajwain (Carom Seeds): ¼ teaspoon
- Namak (Salt): To taste
- Tel (Oil): For frying
Step-by-Step Instructions:
- Mix the Batter: In a large bowl, whisk together the besan (gram flour), chawal ka atta (rice flour), adrak-lahsun ka paste (ginger-garlic paste), hari mirch (green chillies), pyaaz (onion), hara dhaniya (fresh coriander), lal mirch powder (red chilli powder), haldi powder (turmeric powder), ajwain (carom seeds), and namak (salt).
- Add Water: Gradually add water, mixing continuously, until you have a smooth, thick batter. The batter should be thick enough to coat a spoon.
- Rest the Batter: Cover the bowl and let the batter rest for 15 minutes. This allows the flavours to meld together beautifully.
- Heat the Oil: Heat oil in a deep frying pan or kadhai over medium heat. The oil should be hot enough to sizzle when a drop of batter is added.
- Fry the Bondas: Using a spoon or your fingers (be careful!), drop small portions of the batter into the hot oil. Do not overcrowd the pan.
- Cook Until Golden: Fry the bondas until they are golden brown and crispy on all sides, turning them occasionally. This usually takes about 3-4 minutes per batch.
- Drain and Serve: Remove the bondas from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve Hot: Serve the bondas hot with your favourite chutney or sauce.
Chef Curry’s Top Tips for Bonda Perfection:
- Batter Consistency is Key: Make sure the batter is thick enough to coat a spoon. If it is too thin, the bondas will absorb too much oil.
- Don’t Overcrowd the Pan: Fry the bondas in batches to ensure they cook evenly and become crispy.
- Serve Immediately: Bondas are best enjoyed hot and fresh. They tend to lose their crispiness as they cool.
Bonda, Your Way! (Different Cooking Methods)
- Gas Stove: The traditional method, and my personal favourite! Just follow the steps above.
- Induction Stove: Works just as well as a gas stove. Adjust the heat settings as needed.
- Air Fryer: For a healthier option, you can air fry the bondas. Preheat your air fryer to 375°F (190°C). Lightly spray the bondas with oil and air fry for 10-12 minutes, flipping halfway through, until golden brown.
- Oven: Preheat your oven to 400°F (200°C). Place the bondas on a baking sheet lined with parchment paper. Lightly spray with oil and bake for 15-20 minutes, flipping halfway through, until golden brown.
Nutritional Information (Approximate, per serving):
- Calories: 200-250
- Protein: 5-7 grams
- Fat: 12-15 grams
- Carbohydrates: 20-25 grams
Note: Nutritional information may vary based on specific ingredients and portion sizes.
Serving Suggestions:
- With Chutney: Serve with tangy tamarind chutney, spicy green chutney, or sweet mango chutney.
- With Sauce: Pair with your favourite tomato ketchup or chilli sauce.
- With Tea: Enjoy as a snack with a hot cup of chai (tea).
- As a Side Dish: Serve alongside your favourite Indian meal.
Now it’s your turn!
I hope you enjoyed this recipe for Bonda Fry. It is a simple, delicious, and versatile snack that is sure to become a family favourite. So, go ahead, try this recipe at home and share the joy with your friends and family.
Happy Cooking!
Chef Curry Do’pyaza signing off!