My 237th recipe, “Sweet Bonda | Vellam Bonda | Banana Wheat Fritter”, a super easy and delicious evening snack. Deep fried goodness with the flavor of banana and cardamom adding a magical touch.
It is so astonishing to see how the rain is lashing out in Chennai with back to back storms. Feeling so sorry for my family and friends who are affected. I can only pray and hope that the situation gets better. However, it was not like this when I was in Chennai.
I always have fond memories associated with rain. I loved riding my two wheeler during rain and getting drenched completely. And once I get back home, I would love to sit down by the window watching it. My mom would welcome me back home with a cup of hot chai and a hot snack. It was life at its best.
This Sweet Bonda was one of those snacks which my mom made at such times. The good thing about this sweet bonda recipe is that it uses all ingredients you would usually have in your pantry. You need not go searching for any of the ingredients during the rain. And it is super simple to make too.
You just need about 10 mins to mix everything together and have the first batch of hot bondas on the plate. And the banana mixed with ginger and cardamom powder makes the whole house smell fragrant while the bonda is frying. This sweet bonda itself is slight crisp on the outside and soft and spongy in the inside. Just perfect to have alongside a cup of hot chai 🙂
Sweet Bonda is an easy to make South Indian evening snack made with wheat flour and flavored with banana, cardamom and ginger powders.
- Whole Wheat Flour - 2 Cups
- Rice Flour - 1/4 Cup
- Salta large pinch
- Baking Soda - 1/4 tsp
- Dry ginger powder - 1/4 tsp
- Cardamom powder - 1/4 tsp
- Jaggery - 3/4 cup (Adjust per taste)
- Ripe Banana - 1 large
- Oil - For Frying
- First add all the dry ingredients from whole wheat flour to the cardamom powder to a clean mixing bowl. Mix until combined well.
- In a small pan, heat the jaggery along with about 1/2 Cup of water. Once the jaggery is completely dissolved, strain it using a metal mesh filter to remove the dirt. Add the jaggery syrup to the flour mixture.
- Smash the banana using your hands and add to the flour mixture. Add sufficient water (about 1/2 cup) and mix everything together into a smooth and thick batter.
- Heat oil in a pan for frying. Once hot, turn the flame to medium. Take a small portion of the batter, roughly shape it into a ball and drop it into the oil and fry until nicely golden. Repeat for the remaining batter.
- Enjoy hot.
- Banana should be very ripe to get the best flavor. However, you can also skip it if you want.
- Fry the bonda in batches and in medium flame to ensure that the oil temperature is maintained the the center of the bondas gets a chance to get cooked.
- Color of the bondas would depend on the color of your jaggery. If jaggery is light colored, your bondas will be golden. If the color of jaggery is darker, you will get the perfect dark brown color for the bonda.
- Adjust the water quantity based on the right thickness for the batter. The batter should not be very thick or else the bonda will turn out hard. The batter should not be very thin or else the bonda will absorb more oil.