Methi na Gota | Bonda Recipe | Gujarati TeaTime Snack | Monsoon Special Snack Recipe l instant bonda

chickpea flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour adds protein while all-purpose flour is more affordable.

fenugreek leaves

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach offers similar nutrition, while cabbage is budget-friendly.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is nutritious, and cornstarch helps with crispiness.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat, while bell peppers are milder and less expensive.

To a bowl, add 2 cups of gram flour (besan).

Next, add 1 tsp of salt, 1 tsp of crushed pepper, 1 tsp of coarsely crushed coriander seeds, 1 tsp of semolina (suji), 1 tsp of sugar, and 1 tsp of ajwain (carom seeds).

Crush the ajwain between palms and mix all the dry ingredients gently until well combined.

Add 1 small bowl of roughly chopped fresh fenugreek leaves and 1 small cup of fresh coriander leaves to the bowl.

Add 2 chopped green chilies and mix everything together until well combined.

Gradually pour water to achieve the right batter consistency, ensuring it's not too runny.

If too much water is added, adjust the consistency with a little more gram flour.

Add a pinch of cooking soda and a few drops of lemon juice, then mix everything together.

Heat oil in a kadai until hot.

Take small portions of the prepared batter and gently drop them into the hot oil, maintaining a medium-high flame.

Toss the bondas around to cook evenly and achieve a lovely even tone on all sides.

Deep fry the bondas in batches without overcrowding the kadai.

Once the bondas turn a lovely golden brown color, remove them from the hot oil.

Serve hot with mint coriander chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens