Home VegetarianSnacksBonda Vendhaya Keerai Bonda

Vendhaya Keerai Bonda

Published under: BondaSpinach

1/2 cup Mung dal (green gram)
2 tbsp Gram flour (besan)
1-2 tbsp Rice flour
1 Onion, finely chopped
4 Green chillies, finely chopped
1 tbsp chopped Fenugreek leaves (Vendhaya Keerai/Methi)
1 tsp Salt (to taste)
Oil for deep frying

1. Wash dal and soak in 1 cup water for 1 hour. Drain and grind to make a smooth dough, gradually adding 2-3 tbsp water.
2. Stir gram flour, rice flour, onion, green chillies, fenugreek leaves and salt into dough.
3. Mix well.
4. Add up to 1 tbsp water if necessary. The dough should be firm.
5. Heat oil in a deep frying pan.
6. Shape dough into small lime sized balls. Slip 6-8 bonda in hot oil.
7. Lower heat to moderate and fry in batches, turning frequently, till golden brown and crisp.
8. Drain and place on kitchen paper to absord excess oil.

Serve hot with chutney.

Note: Do not add too much water while making the dough. It will then become hard to shape the dough. In case it is not firm enough to shape, add extra rice flour to thicken it.

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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