Chettinad Onion Cabbage Bonda Recipe

Ingredients: 

• besan | gramme flour 1 1/4 cup flour
• 3 tbsp rice flour
• a generous sprinkle of baking soda
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt (adjust per taste)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon jeera powder
• 1/4 teaspoon turmeric powder
• 1 1/4 cup cabbage (julienned)
• 1 big onion (sliced)
• 1 tiny green chili (finely sliced)
• 2 tbsp coriander leaves (chopped)
• 1 sprig curry leaves (chopped)
• 2 tsp Plus oil for frying

Instructions

1. Slice the onions and julienne the cabbage first, as seen in the photos below.
2. Then, in a large mixing bowl, combine all of the dry ingredients listed above, beginning with Gram Flour and ending with turmeric powder. Give it a brief stir. To the mixing bowl, add the remaining ingredients (cabbage through curry leaves + 2 tsp oil). Combine thoroughly. Sprinkle a small amount of water and thoroughly mix to produce the batter, which should have the consistency indicated in the photos.
3. Heat the oil in the pan for deep frying. Drop a pinch of the prepared batter into the hot oil to test its temperature. Reduce the flame to medium if the oil is hot enough. Take a handful of batter, form it into a rough ball, and gently drop it into the oil. Remove the bonda from the oil when the color changes to golden brown and set it on a paper towel to absorb excess oil.
4. Serve immediately with chutney or ketchup.

Notes: 

To make the batter, use only a small amount of water. Your batter will get sticky after adding the cabbage, onions, and 2 tsp oil to the flour mixture. I simply used around 1 tablespoon of water.

– If the batter is excessively watery, the bonda will absorb more oil while frying. If the batter is too dry, the bonda will become hard.

– Adjust the level of spiciness (green chili and red chili powder as per taste).

– Instead of jeera powder, you can use jeera seeds.

– Fry the bonda in batches over medium heat to allow the inside to fully cook.