Bonda is strengthening the body and isupports muscular development.  When eaten in moderation, it is easy to digest and good for all constitutions.  When phlegm disorders are present, do not consume too frequently.

It is recommended to use a small pot for frying in batches as this reduces the amount of oil needed and less will be discarded at the end. Āyurveda strongly recommends using fresh oil when frying. Once the frying process is done, it is recommended to discard the oil.

Preparation time – 30 minutes

Serves 4 (40 pieces)

 

Ingredients 

2 medium-sized potatoes

For the batter 

1 cup/140g bengal gram flour (chickpea flour)

1 heaped tsp rice flour

¾ heaped tsp fine rock salt

½ heaped tsp chili powder 

¼ heaped tsp turmeric powder

pinch asafoetida powder

½ heaped tsp cumin seeds

2 Tbsp peanut oil 

1½ cups/375ml water

For frying 

1½ cups/375ml peanut or vegetable oil

Preparation 

1.  Wash, peel and slice the potatoes into thin round pieces – approximately ⅛ – inch.  Set aside while you make the batter.

Batter 

2.  Mix the dry ingredients until combined.

3.  Heat 2 Tbsp oil until smoking, add to the dry ingredients.  (For crispy bonda, the oil should be well heated.)

4.  Combine, using your fingers, until smooth and there are no lumps in the batter.

5.  Slowly add water, beginning with 1 cup, mixing with your hands until the batter becomes pasty and resembles the consistency of dosa batter. It should not be too watery or too thick. Let sit for 15 minutes.

 

Frying 

6.  For rinsing your hands after each dipping, have a bowl of water and a colander for finished bonda pieces.

7.  In a heavy-small pot, pour in the oil. Heat the oil to 180C/350F. Test the oil with smal batter coated scraps in – if they bubble up and float, it’s ready.

6.  Dip 5 – 6 pieces of potatoes in batter.

7.  Keeping them thick with batter. Carefully but swiftly, lower the battered pieces from all sides of the pan into the oil. 

8.  Fry until lightly golden on one side, about 1 – 2 minutes (Avoid flipping too early as the batter will separate from the potato.)  Flip pieces and cook until golden, about 1 – 2 minutes. Repeat, flipping 3 – 4 times until properly fried.

9.  Remove using a slotted spoon and place in the colander.  Repeat with the remaining pieces until the vegetables are used up, coating them in the batter individually and ensuring that you don’t overcrowd the pan.

For proper digestion serve immediately.

 

Serve

During the day, as a side dish, once a week with main meal.

 

Variation

  • Bonda can be made from green pepper or chuchu. Cooking times vary.