Made from urad dal batter whipped till fluffy, then deep-fried into a puffed, round fritter with no vegetable filling at all. Soft and airy on the inside, with a texture that’s distinctly different from crisp, dipped-style pakodas.
Prep time: 15 mins (plus 4 hrs soaking) | Cook time: 15 mins | Servings: 4
Ingredients
- 1 cup urad dal (whole white, skinned), soaked 3-4 hours
- 1-2 green chillies, finely chopped
- 1-inch ginger, finely chopped
- A few curry leaves, chopped
- 1/4 tsp black pepper, crushed
- A pinch of asafoetida (hing)
- Salt to taste
- Oil, for deep frying
Method
- Drain the soaked urad dal and grind to a thick, smooth batter using minimal water.
- Whisk the batter vigorously by hand for 3-4 minutes until light and fluffy — this is what gives the bonda its airy texture.
- Fold in green chillies, ginger, curry leaves, crushed pepper, hing, and salt.
- Heat oil in a kadai on medium flame.
- Wet your hands, scoop small portions of batter, and gently drop them into the hot oil.
- Fry on medium heat, turning occasionally, until golden brown and puffed, about 6-8 minutes.
- Drain on paper towels and serve hot with coconut chutney.