Name: Vegetable Bonda recipe by Shoba Bharathraj at BetterButter
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Carrot - 1; Beetroot - 1/2; Potatoes - 2; Green Peas - 1/4 cup; Coriander leaves - a handful; Green chillies - 6; Curry leaves - a few; Mustard seeds - 1/2 tsp; Garam masala - 1 tsp; Salt to taste; Oil for frying; For bonda batter -; Besan - 1 cup; Turmeric Powder - a pinch; Red chilli powder - 1/2 tsp; Salt to taste

Ingredients Serving: 4

Carrot - 1
Beetroot - 1/2
Potatoes - 2
Green Peas - 1/4 cup
Coriander leaves - a handful
Green chillies - 6
Curry leaves - a few
Mustard seeds - 1/2 tsp
Garam masala - 1 tsp
Salt to taste
Oil for frying
For bonda batter -
Besan - 1 cup
Turmeric Powder - a pinch
Red chilli powder - 1/2 tsp
Salt to taste

Instructions

Soak green peas in hot water for 2-3 hours. Roughly chop carrot, potatoes and beetroot. Pressure cook all the above for 4-5 whistles.
Once the cooker is cooled, drain the water from the boiled vegetables completely and mash them in a bowl.
To this bowl, add salt, green chillies, garam masala and Coriander leaves.
Take a kadai. Heat oil and splutter mustard seeds and add curry leaves. Transfer these to the bowl and mix well.
Make equal sized balls and keep aside.
For batter:
Take another bowl. Add besan, salt, red chilli powder and turmeric powder. Mix well. Add little water to make a semi thick batter.
Heat oil in a kadai for frying.
Dip each vegetable ball in the batter and carefully deep fry in oil.
Serve hot with coffee or tea

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