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.
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
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.
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.
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.
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.
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.