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 mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Snack
Cuisine Indian
- 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
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%" /> <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%" /> <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%" /> <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%" /> <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%" /> <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%" />
- 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.