பஜ்ஜி & போண்டா
Bajji & Bonda
Bajji & Bonda
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Bajji and Bonda are popular South Indian snacks, especially as street food. Bajji involves dipping vegetables (like potatoes, onions, chillies) in a spiced gram flour batter and deep-frying. Bonda, on the other hand, are usually made with potato, lentil, or vegetable fillings, shaped into balls, and then deep-fried. Both are best served hot with chutney.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Ingredients
- 1 cup Gram Flour (Besan)
- 1/4 cup Rice Flour
- 1/2 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- Pinch of Baking Soda
- Salt to taste
- Water as needed
- Vegetables (Potatoes, Onions, Chillies, Eggplant) - sliced
- Oil for deep frying
Instructions
- 1
In a bowl, mix gram flour, rice flour, red chilli powder, turmeric powder, baking soda, and salt.
- 2
Gradually add water to form a smooth, thick batter.
- 3
Heat oil in a deep frying pan or wok.
- 4
Dip the vegetable slices into the batter, ensuring they are well coated.
- 5
Carefully drop the coated vegetables into the hot oil.
- 6
Fry until golden brown and crispy on all sides.
- 7
Remove and drain on paper towels. Serve hot with chutney.
History
Bajji and Bonda have been a staple snack in South India for generations. The exact origins are debated, but it is widely believed that they developed as a street food offering a cheap and satisfying meal.
Why It’s Loved
People love Bajji and Bonda for their crispy texture and savory taste. They are easily accessible and provide a quick and delicious snack, especially during rainy days or as an evening treat.