Mix Vegetable Bonda

vegetable recipe
Mix Vegetable Bonda Recipe

- Indian

Cooking Time

-10-20 Min


- Easy

Preparation Time

- 10 Min



  • 2 1/2 cup water
  • 3/4 cup potatoes
  • 1/2 cup carrots
  • 1/2 cup green peas
  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 3/4 tsp urad dal
  • 1/2 tsp ginger
  • 1/2 cup onions
  • 1/2 cup green chilli, chopped
  • 7-8 curry leaves
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp fennel powder
  • 1 tsp asafoetida
  • 1 tsp turmeric powder, Salt to taste
  • 1/2 cup lemon juice, coriander leaves


  1. 1

    Heat water in a deep cooking-pot.
  2. 2

    Toss in some potatoes, carrots and green peas.
  3. 3

    Cook them for 8-10 minutes, till the vegetables are well boiled.
  4. 4

    To make the vegetable mixture: Heat oil in a saucepan.
  5. 5

    Add mustard seeds and urad dal.
  6. 6

    Saut� them till the urad dal turns golden-brown.
  7. 7

    Add grated ginger and chopped onions into the saucepan.
  8. 8

    Saut� till the onions turn golden-brown.
  9. 9

    Then, add chopped green chillies and curry leaves.
  10. 10

    Mix them well.
  11. 11

    Add coriander powder, garam masala, fennel powder, asafetida (hing), turmeric powder and salt.
  12. 12

    Continue to mix and cook it for a minute.
  13. 13

    Add the boiled vegetables (potatoes, carrots and green peas).
  14. 14

    Mix all the vegetables well with the spices and condiments.
  15. 15

    Mash them lightly and saut� for a minute.
  16. 16

    Add lemon juice and sprinkle coriander leaves on the mixture.
  17. 17

    Then, transfer the mashed mixture onto a plate.
  18. 18

    Let it cool down and then break the mixture into parts and roll them into 7 to 8 small balls.
  19. 19

    For the batter: In a bowl, add besan, flour, water, red chilli powder, turmeric powder and salt.
  20. 20

    Mix well till it forms a thick and consistent batter.
  21. 21

    For the mix veg bonda: Dip each small ball into the thick batter.
  22. 22

    Deep-fry the battered balls in hot oil in a cooking pot.
  23. 23

    Flip the balls so that they are consistently cooked throughout, and attain an overall golden-brown hue.
  24. 24

    Serve this with chutney or tomato ketchup.
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