Saturday, December 3, 2011

Onion bonda

Onion bonda / vengaya bonda is a spicy snack that can be seen in almost all the crowded tea shops in Southern Tamilnadu. I used to think if it is that strong flavored  fried big onion balls were attracting all the passersby:) Whenever I eat some onion rings after coming here,that flavor brings me back those memories and  I comfort myself saying that I will make my favorite onion bonda one day:) In India this is not commonly prepared in households because of the need for more frying oil and  so I too hesitate to use and reuse that much quantity of oil:) Recently I made this for us along with ginger tea on a cold winter evening and it came out just like that tea shop's:) 

Vengaya bonda.

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)

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.

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.


Jaleela Kamal said...

with mint chutney or coconut chutney yummy viki

Tina said...

Delicious bonda...

Chitra said...

Never tried onion bonda. will try sometime :)

Ganga Sreekanth said...

delicious recipe.. looks yummy

Priya Suresh said...

Seriously am drooling over that addictive bondas,wat a prefect snacks to enjoy..

Suja Manoj said...

Super tempting it

Saraswathy Balakrishnan said...

very delicious and perfect for sudden guest:)

Vikis Kitchen said...

Yes Jaleela akka, it will be yummy with mint chutney too . Thanks.

Vikis Kitchen said...

Thanks Tina.

Vikis Kitchen said...

Thanks Chitra. Try and lemme know:)

Vikis Kitchen said...

Ganga: Thanks dear.

Vikis Kitchen said...

Priya: Thanks dear. It is perfect for a winter evening.

Vikis Kitchen said...

Divya: Thanks dear.

Vikis Kitchen said...

Suja: Thanks dear.

Vikis Kitchen said...

Saraswathy: Thanks dear. I too make onion pakora when I have surprise guests:)

Only Fish Recipes said...

wow...too tempting onion bondas dear...just loved it....

Vikis Kitchen said...

Only fish recipes: Thanks Sonali!

Rachana said...

Wow! Lovely bondas, perfect with a cup of tea :-)

Vikis Kitchen said...

Thank you Priya for your encouragement. I am happy to get a reader from my Southern district. Actually I am also a big fan of tea shop / canteen items. Street foods are the symbol of a culture and we won't know a place better if we just dine out in posh restaurants. Most of the tea shops in my birth place are very small and the chefs would share the recipes if we ask them. I started gathering recipes from my teens through the house maids, canteen masters and any one who is approachable. If I can't get the recipe, I do trial and error till I get the closest taste.....then wanted to share them to all like me and you:) Have a nice day dear!

Vikis Kitchen said...

Priya: I am so sorry to hear that bonda was not coming out well. Believe me, I did the exact procedure and no change. It should not get oily. If we maintain high temperature before putting the bonda and reduce it to medium heat , it will not observe oil. For getting the shape of bonda, I apply a very little water in my palm and make that spherical shape, just like we do for ulunthu(urid dhal) vadai. We can apply oil also.
Regarding Andra recipes: I have not tried them yet dear. Have a nice day!

Vikis Kitchen said...

Thanks Priscy. Glad to know that it came out well. Onion bonda is kind of soft inside...I too got it little raw at first:) But if we fry them at medium to low heat for more time we can get the best. Thanks for the encouragement.

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