Crunchy Kerala Bonda Makes Every Snack Time Better!

By Shireen Jamooji

Indian snacks are beloved worldwide and Kerala's Bondas are no exception. They can be made in any number of flavours but this classic recipe relies on a careful selection of spices, such as cumin, mustard seeds, and asafoetida, which infuse the bonda with an irresistible aroma and depth.

Ingredients

1 cup urad dal, soaked for 4-6 hours 1 small onion, finely chopped 2-3 green chillies, finely chopped A handful of fresh curry leaves, chopped 1-inch piece of ginger, grated 1 teaspoon cumin seeds 1/2 teaspoon mustard seeds A pinch of hing Salt to taste Oil for deep frying

Step 1

Drain the soaked lentils and grind them in a blender or food processor until you achieve a smooth and thick batter. Add a little water if needed, but be careful not to make it too runny.

Step 2

Transfer the batter to a mixing bowl and add chopped onions, green chillies, curry leaves, ginger, cumin seeds, mustard seeds, asafoetida, and salt. Mix well until all the ingredients are evenly incorporated.

Step 3

Heat oil in a deep pan. Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a small ball. Flatten it slightly with your thumb to create a dent in the centre.

Step 4

Gently drop the bondas into the hot oil, frying a few at a time. Fry on medium heat, turning them occasionally, until they turn golden brown and crispy. This should take about 4-5 minutes.

Step 5

Repeat the process with the remaining batter until all the bondas are fried. Serve the Kerala Bondas hot with coconut chutney or your favourite dipping sauce.