Ingredients:Red onion - 4 (big)
maida / All purpose flour - 4 tbsp
besan flour - 2 tbsp
green chillies - 6
red chilly powder - 1 tsp
hing / asafoetida - 1/8 tsp
salt - to taste
baking soda - 1/2 tsp
corn oil - 2 tbsp
corn oil - 250 ml (to deep fry)
Method:Slice the onion in lengthwise to get medium thick pieces.
Finely chop the green chillies.
Place the chopped onion, curry leaf, chilly in a mixing bowl.
Add required salt and mix well without adding water.
Now add the measured flours, baking soda,hing, red chilly powder and mix well.
The water in the onion will be enough to moisten the flour.
Heat the oil in a deep frying pan.
When the oil becomes hot take out 2 tbsp hot oil from it and pour over the bonda batter. Mix well and make small orange size balls. Reduce flame. Put the balls in hot oil and fry them in medium flame. Do it in small batches (2 or 3 at a time) without crowding the oil.
The oil should be enough to cover the balls, otherwise the center will be uncooked.
The bonda will take more time to get fried completely. Frying in medium heat will ensure complete cooking till the core. After the bubbles subdue, take the bondas and drain excess oil in paper towels.
Before frying every batch of bonda heat the oil to maximum, then reduce it to medium and fry them.
Onion bonda is ready!
Serving suggestion:Serve as tea time snack with hot tea or coffee.
It won't need any dipping.
But tomato ketchup or coconut chutney also suits well.
Makes a nice side dish with sambar rice or curd rice.
Note:The frying process requires more oil than vadai and bajji because of the shape and size of the bonda balls. The bonda should be well immersed in hot oil to fry it completely. Water should not be added to make this bonda batter.