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Broccoli Bonda

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Published under: BondaBroccoli
A delightful Indian snack that combines the goodness of broccoli with traditional spices. These crispy, golden-brown bondas are perfect for evening tea or as party appetizers. The mixture of vegetables wrapped in a spiced gram flour coating creates a crunchy exterior with a soft, flavorful filling.

Broccoli Bonda puts a healthy spin on the classic Indian fritter. I stumbled upon this recipe while trying to get my kids to eat more vegetables, and it’s become our family favorite. The combination of mashed potatoes, fresh broccoli, and aromatic spices creates perfect bite-sized treats that disappear quickly from the plate. It’s simple enough for beginners but tastes like it came from a pro’s kitchen.

About the Recipe

This recipe takes the traditional potato bonda and gives it a nutritious twist with broccoli. The outer layer is perfectly crispy, while the inside stays soft and packed with flavor. It’s an excellent way to include vegetables in your snack time. The best part? You can prep these ahead and fry them just before serving.

Why You’ll Love This Recipe

These bondas are super versatile – you can serve them as snacks, appetizers, or even pack them for lunch. They’re kid-friendly and great for hiding vegetables in a tasty package. The recipe is forgiving – you can adjust the spice levels to your taste, and the batter is easy to work with. Plus, they’re budget-friendly and can be made with readily available ingredients.

Broccoli Bonda (Broccoli Pakora)

Cooking Tips

– Make sure the potato mixture is completely cool before shaping
– Keep the oil at medium heat for even cooking
– Don’t overcrowd the pan while frying
– Pat dry all vegetables thoroughly to prevent spluttering
– If the batter is too thick, add water little by little

Serving and Storing Suggestions

Makes 15-20 bondas. Total prep and cooking time: 40 minutes. Serve hot with mint chutney or tomato ketchup. Store unfried mixture in the fridge for up to 24 hours. Fried bondas stay crispy for 2-3 hours at room temperature.

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Nutrient Benefits

These bondas pack a nutritional punch. Broccoli provides vitamin C and fiber, while gram flour adds protein. Potatoes offer energy and potassium. The spices like fennel seeds aid digestion. Though fried, you can control oil absorption by maintaining proper temperature.

Broccoli Bonda (Broccoli Pakora)
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Broccoli Bonda

A delightful Indian snack that combines the goodness of broccoli with traditional spices. These crispy, golden-brown bondas are perfect for evening tea or as party appetizers. The mixture of vegetables wrapped in a spiced gram flour coating creates a crunchy exterior with a soft, flavorful filling.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Snack
Cuisine: Indian

Ingredients

  • 200 gms Broccoli
  • 200 gms Flour (Gram)
  • 1/4 cup Raw Rice Flour
  • 2 Carrot (medium)
  • 4 Potatoes
  • 4 Green Chillies
  • 2 Onions (large)
  • 5 to 6 cloves Garlic
  • 1 tsp Red Chilli Powder
  • 1 tsp Saunf
  • Mint Leaves (handful)
  • Salt as per taste
  • Oil as required

Instructions

  • Boil, peel and mash the potatoes.
  • Clean, wash and pat dry the broccoli.
  • Finely chop the green chillies, carrots, onions, garlic, mint leaves and broccoli.
  • Heat little oil in a pan over medium flame.
  • Add all the chopped veggies and saute them for a minute or two.
  • Add the mashed potatoes and salt.
  • Stir well and cook for a minute or two.
  • Switch off the flame and allow it to cool.
  • Make small-medium balls of this mixture and keep aside.
  • Mix the gram flour, rice flour, salt and red chilli powder in a bowl.
  • Add enough water to make a slightly thick but pourable batter.
  • Heat oil in a deep frying pan over medium flame.
  • Dip the prepared bondas in the batter and deep fry until golden brown and crispy.
  • Remove and drain excess oil.
  • Serve with ketchup or chutney of choice.

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Frequently Asked Questions

Can I make these bondas ahead of time?

Yes. Prepare the mixture and shape the bondas up to 24 hours in advance. Store them covered in the refrigerator. Coat and fry just before serving for the best results.

Can I bake these instead of frying?

While traditional bondas are fried, you can bake them at 375°F (190°C) for 20-25 minutes. Brush with oil before baking for a crispy exterior, though they won’t be as crunchy as fried ones.

What if my batter is too thick or thin?

The batter should coat the back of a spoon. If it’s too thick, add water one tablespoon at a time. If too thin, add more gram flour. Getting the right consistency helps achieve the perfect crispy coating.

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3 comments

Avatar of jimmygourmet
jimmygourmet October 16, 2016 - 3:37 am

Hi, What is saunf? and gram flour?

Thank you.

Reply
Avatar of Praveen Kumar
Praveen Kumar October 17, 2016 - 9:43 am

Saunf is fennel seeds.
Gram flour is garbanzo bean flour or besan flour. It is a flour made by grinding chickpeas.

Reply
Avatar of remya sean
remya sean October 14, 2016 - 5:19 pm

bonda looks yummy

Reply

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