My 212th recipe,”Onion Cabbage Bonda”, another delicious tea time snack. Though the fall season had officially started last week, there is pretty much no difference to the temperature and it is still as hot as summer here. However I still wanted to go ahead and post some tea time snack recipes on my blog so that it would be the perfect food to enjoy during the upcoming rainy and colder months.
Though the vegetable bonda recipe I posted last week, is very easy to make, it might be little daunting for first time cooks. To get the batter in the right consistency might be challenge in itself and preparing the filling would take atleast 10 mins. So, today, I wanted to make a version of bonda which is more easier to prepare and with just a short prep time too. I have not personally tasted a Onion Cabbage Bonda earlier. However RK has had tried his fair share of onion cabbage bondas during his bachelor days.
Since cabbage is one of his favorite veggies, there is no surprise that this bonda was on his favorite list. The bonda itself is super cripsy on the outside due to the sliced onions and cabbage. And just like me, once you give it a try along with your evening tea, I am pretty sure that you will always start craving for a hot onion cabbage bonda everyday 😉
Onion Cabbage Bonda
Onion Cabbage Bonda is an easy to make Indian tea time snack. It is basically a deep fried onion, cabbage fritter made with chickpea flour.
- Gram flour | Besan Flour - 1 1/4 Cup
- Rice flour - 3 Tbsp
- Baking sodaa large pinch
- Asafoetida - 1/4 tsp
- Salt - 1/2 tsp (adjust per taste)
- Red chilli powder - 1/2 tsp
- Jeera powder - 1/2 tsp
- Turmeric powder - 1/4 tsp
- Cabbage - 1 1/4 Cup (julienned)
- Onion - 1 large (sliced)
- Green chilli - 1 small (finely sliced)
- Coriander leaves - 2 Tbsp (chopped)
- Curry leaves - 1 sprig (chopped)
- Oil - 2 tsp + for frying
- First slice the onions and julienne the cabbage as shown in the pics below.
- Then, take a large mixing bowl and add all the dry ingredients listed from Gram Flour until turmeric powder. Give a quick mix. Add the remaining ingredients (cabbage till curry leaves + 2 tsp oil) to the mixing bowl. Mix well. Sprinkle just a little bit of water and mix well to form the batter, with consistency as shown in the pics.
- Now heat the pan with oil for deep frying. Check the oil for its hotness by dropping a pinch of the prepared batter in the oil. If the oil is hot enough, reduce the flame to medium. Take a hand full of the batter, shape it into a rough ball and drop it gently in the oil. When the bonda color changes to golden brown, remove it from oil and place in a paper towel to remove excess oil.
- Serve hot with chutney or ketchup.
- The batter should not be too watery, else the bonda will absorb more oil while frying. The batter should not be too dry, else the bonda will turn hard.
- Adjust spiciness (green chilli and red chilli powder as per taste).
- You can also add jeera seeds instead of jeera powder.
- Fry the bonda in batches and medium flame so that the inside gets a chance to get fully cooked.