This is also known as chickpea flour bonds from kongunadu / south india. This is a best evening snack. My mom used to make this when raining. We used to make this for small functions at our places or for any local festivals.
If you are so health conscious squeeze the excess oil by keeping the fritter in the middle of the tissue and press it in the palm. Instead of green chili, red chili powder can also be used.
|Gram Flour||2 1/2 cups|
|Big Onion||1 1/2 ( Medium )|
|Green Chili||4 nos|
|Coriander Leaves / Cilantro||1/2 bunch|
|Curry Leaves||3 strands|
|Red Chili powder||1/2 tsp|
|Baking Soda||1/8 tsp|
|Water||required to make thick paste|
Finely Chop Onion, Green chili, Coriander and Curry Leaves. Mix chopped items with gram flour well using hands. Add Baking soda, Salt & water and make it to a thick paste. Heat the oil in a frying pan in Medium heat. Take a spoon spatula and pour small amount of the paste into the Oil.
Pour as many as can fit into the pan, don’t over crowd it & wait for 3 min. Once it starts floating in the oil, stir it. Stir often to fry evenly. When it becomes golden brown on all sides, take it out of oil and drain the oil. Normally it takes about 10-15 min for a single round.
- Dont make it very thick paste as the bonda might become very hard.
- Also don’t make the paste too watery as it would absorb more Oil.
- Variations can be made with adding chopped Mint Leaves or Grated Ginger or Grated Garlic.
(*) Recipe from my Mom’s Kitchen.