Veg Bonda/Vegatable Bonda Veg Bonda/Vegatable Bonda


Veg bonda recipe is simple snack prepared with vegetable stuffing and deep fried with besan coating. This popular evening street food snack is most of the famous in any tourist destination in India. Often this snack is served with coconut chutney, green chutney or even with dry garlic chutney powder. In Maharashtra this snack is served with pav (bread) to make it Indian vegetable burger. Make this often especially during the monsoon season when it is raining heavily outside. Hot bondas served with freshly grounded chutney on chilly evening is divine to your taste buds. I prepare the aloo bonda’s in similar way for vada pav. But i like more mixed vegetable bonda recipe, because of the mixed vegetable taste.


  1. Steam or boil veggies as desired
  2. They must be just cooked without getting mushy.
  3. Heat a pan with oil and sauté mustard, cumin and dal.
  4. When the dal turns golden, sauté ginger and then add onions, chilies, cashews and curry leaves
  5. Sauté until the onions turn golden color, add all spice powders along with salt
  6. Stir and fry for a minute
  7. Add all veggies and mash them lightly
  8. Sauté for 2 minutes
  9. Add coriander leaves and lemon juice
  10. Mix and switch off
  11. Cool this completely and make 7 to 8 balls. Set these aside.
  12. Making veg bonda batter:
  13. Mix together flours, salt, chili powder, turmeric along with water to make a thick batter
  14. Heat oil in a kadai for frying
  15. Check whether oil is hot enough by dropping a small amount of batter in oil. The batter must rise slowly. If you see the batter sinking, wait for a while and try again. If batter raises wuickly, then it means oil is very hot. Allow it to cool down a bit
  16. Making mix vegetable bonda:
  17. Dip each ball in the batter and coat it well
  18. Lift it using a table spoon, swipe off the excess batter and drop in the hot oil.
  19. Wait for a minute and stir consistently until they are fried to golden
  20. You make fry 3 to 4 balls in each batch, make sure there is enough space in kadai to fry them well
  21. When golden drain veg bonda on a kitchen tissue
  22. Serve mix veg bonda hot or warm with chutney or tea

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