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onion cabbage bonda

Onion Cabbage Bonda

Revathi Palani
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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Snack
Cuisine Indian
Servings 8

Ingredients
  

  • 1 ¼ Cup Gram flour | Besan Flour
  • 3 Tbsp Rice flour
  • a large pinch Baking soda
  • ¼ tsp Asafoetida
  • ½ tsp Salt (adjust per taste)
  • ½ tsp Red chilli powder
  • ½ tsp Jeera powder
  • ¼ tsp Turmeric powder
  • 1 ¼ Cup Cabbage (julienned)
  • 1 large Onion (sliced)
  • 1 small Green chilli (finely sliced)
  • 2 Tbsp Coriander leaves (chopped)
  • 1 sprig Curry leaves (chopped)
  • 2 tsp Oil + for frying

Instructions
 

  • First slice the onions and julienne the cabbage as shown in the pics below.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-1.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-2.jpg" alt="bonda" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-3.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-4.jpg" alt="bonda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-5.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-6.jpg" alt="bonda" width="48%" />
  • 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.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-7.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-8.jpg" alt="bonda" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-9.jpg" alt="bonda" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/onib-10.jpg" alt="bonda" width="48%" />
  • Serve hot with chutney or ketchup.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/onion-bonda-1.jpg" alt="onion cabbage bonda" width="100%" />

Notes | FAQ

- Sprinkle only very little water to make the batter. After adding the cabbage, onions, 2 tsp oil to the flour mixture, your batter will turn sticky. I sprinkled only about 1 Tbsp of water.
- 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.