Curd Bonda is a delightful Indian snack created by the tanginess of curd and the crunch of cashews. Perfectly golden and crispy on the outside, with a flavorful and slightly spicy interior, it pairs wonderfully with chutneys like mint or tamarind. Serve it at your next gathering, and watch it disappear quickly.
About the Recipe
Curd Bonda is a one-of-a-kind snack, an experience of flavours and textures that tantalize your taste buds. The curd’s tanginess, the spiciness of green chillies, and the crunch of cashews make it a unique dish. This snack is popular for festive seasons and special occasions in South India.
Why You Will Love This Recipe
You’ll love Curd Bonda for its unique combination of flavours and textures. The crispy exterior gives way to a soft, tangy, and spicy interior, making each bite a delightful experience. It’s a versatile snack paired with various chutneys and dips, adding more layers to its taste. Whether hosting a party or enjoying a quiet evening, Curd Bonda is a perfect choice. The ease of preparation and the use of readily available ingredients make it a go-to recipe for any occasion.
Cultural Context
Curd Bonda, a popular snack in South India, is often enjoyed during tea or as an appetizer during festivals and gatherings. It showcases the region’s love for flavorful and crispy snacks, reflecting the rich culinary traditions of South Indian cuisine.
Serving and Storing Suggestions
Serve curd bonda hot with your favourite chutney or dip. This recipe makes enough for 4-6 people and takes about 30 minutes to prepare. Store the bonds in an airtight container for up to 2 days and reheat them in an oven or air fryer to regain their crispiness.
Other Similar Recipes
- Medu Vada
- Onion Pakoda
- Dahi Bhalla
- Aloo Bonda
Nutrient Benefits
Curd provides probiotics for digestion, while cashews offer healthy fats and protein. Ginger and green chillies add antioxidants and anti-inflammatory properties, making this snack tasty and nutritious.
Curd Bonda
Ingredients
- 1 1/2 cup Curd
- 2 cup Maida
- 1/4 tsp Asafoetida Powder
- as per taste Salt
- 1 tsp Cumin Seeds
- 1 inch Ginger finely chopped
- 3 to 4 Green Chillies finely chopped
- 15 to 20 Cashewnuts broken
- for frying Oil for frying
Instructions
- Beat the curd gently and transfer to a large bowl.
- Add maida, asafoetida powder, salt, cumin seeds, ginger, green chillies and cashew nuts.
- Mix well until slightly thick.
- Heat oil in a deep frying pan.
- Drop small balls of the dough and deep fry until light golden brown.
- Remove and drain excess oil.
- Serve hot with chutney.
Frequently Asked Questions
How can I make the Curd Bonda healthier?
Curd Bonda can be made healthier using whole wheat flour instead of maida and air-frying the bonds instead of deep-frying them. This reduces the fat content while retaining the delicious flavours and crispy texture.
Can I add other ingredients to the Curd Bonda batter?
You can customize the Curd Bonda batter by adding finely chopped vegetables like onions, carrots, or spinach. These additions enhance the flavour and boost the nutritional value of the bonds.
What type of chutney goes best with Curd Bonda?
Curd Bonda pairs wonderfully with a variety of chutneys. Mint, tamarind, or coconut chutney are all excellent choices that complement the tangy and spicy flavours of the bonds.
Can I prepare Curd Bonda batter in advance?
While it’s best to prepare and fry the bondas fresh, you can prepare the batter a few hours in advance and refrigerate it. Make sure to stir it well before frying to ensure an even texture.
Why is my Curd Bonda not crispy?
If your curd bonda is not crispy, it might be because the oil is not hot enough or the batter is too thin. Ensure the oil is at the right temperature before frying, and adjust the consistency of the batter if needed by adding a little more flour.
