Vegetable Bonda

I made this couple of months ago but did not find time to post it. Vegetable bonda reminds me of Janavasam tiffen. This one is sure to be present for the janavasam tiffen. Nischiyatharthan followed by Janavasam is done the day before the wedding. These days this one is  performed before the reception but whatever said and done bondas are definitely in the kalyanam menu at least for one velai. I miss attending weddings. I havent attended one for the past two years. During my next trip to India I will make sure that at least I attend one.  I know it is not a healthy snack since it involves frying hence I try to add other veggies too... (mainly people use potatoes for this) like beets, carrots and peas.

Now lets get to the recipe....

Ingredients:

For the Filling

4 Large Potatoes

1 Carrot

Few Strands Beans

1 Beetroot

1/2 Cup Frozen Peas Thawed (you may use fresh ones too)

1/2 Tsp Red Chilly Powder (the one I use is very hot so I use only half a tsp)

3/4th Tsp Salt

1 TBSPN Lemon Juice

For tempering - mustard, channa dhal, urad dhal, cashew, curry leaves

Cilantro

For the batter

3/4th Cup Besan Powder (kadala mavu)

1/4 Cup Rice Flour

Hing

Turmeric Powder

1/2 Tsp Salt

1/2 Tsp Red chilly powder

Water

Oil for frying

Combine all the ingredients mentioned for the batter (except water) and mix it well. Add water little by little without forming lumps. It should not be too watery. It should be like dosa/bajji batter.

Boil the veggies (Remember to drain the water - do not let the veggies stand in the water after boiling them for too long). Mash them well.

Take a Tsp of oil in a pan. Add the items listed for tempering. Add this to the mashed veggies. Add salt,

red chilly powder, cilantro and lemon juice. Make balls out of it.

Heat enough oil in a pan. Dip the veggie ball inside the batter and drop it in the oil. Take it out when the outer layer is cooked. Drain the excess water. Serve it with ketch up or chutney! Enjoy!