Bonda ia a typical South Indian snack. The process of making Bonda involves deep frying Potato (or other vegetables) filling dipped in gram flour batter. The vegetable filling is pre-boiled or cooked with spices. In the image here, the yellow part in the middle is the filing of potato curry. The brown exterior is due to the fried batter of gram flour. Bonda can vary in size. Mysore Bonda also has a similar shape and color but without any filling.

Many Indian fast food restaurant, particularly in the south, serve a dish called Bonda Soup as a snack. It is basically one or two smaller size of Mysore Bonda put in a bowl of hot Sambar or Rasam or Dal.

Ingredients:
For filling

• Potato - 2 medium sized
• Onions - 1 medium sized
• Green Chilies - 3-4 medium sized
• Coriander Leaves - 2 TBS, finely chopped
• Ginger - Finely chopped, 1 Tsp
• Garlic - Finely chopped, 1 Tsp
• Salt - To taste

For Batter

• Gram Flour - 4 portions
• Rice Flour - 1 portion
• Baking Soda - 1/2 tsp
• Salt - To taste

Other

• Oil for Frying

Preparation Method:
Filling: Boil potatoes, remove skin and mash coasely. Heat 2 TBS of oil in a pan and heat. When the oil is hot throw in green chilies and fry for a few seconds. Add onions and fry until browned. Add ginger and gralic and fry for a minute. Add the chopped coriander leaves and the coarsely mashed potatoes and fold well. Allow it to cool and make small golf ball sized balls.

Batter: Mix the gram flour and the rice flour with baking soda and add salt to taste. Make a smooth batter using water or beer. The batter consistency must be slightly thicker than ketchup

Assembly: Once the batter and filling are ready heat some oil to fry in a deep pan. You will need at least 1-1/2 inch layer of oil to deep fry. Take the golf sized balls of filling, dip it in the batter making sure the ball is completely coated and drop it into the oil. Fry until it becomes golden and remove.

Bonda is served with ketchup or Chutney.