It’s true that any festival is completely tasteless without desserts?, whether it’s Diwali?, Holi?or Rakshabandhan?. And, we all know that the most auspicious festival of Indians, Diwali is nearby, means lots of celebration with a number sweet dishes. Eating sweets on every occasion can be annoying, so we have decided to change your taste and flavour on this Diwali with spicy, crunchy and delicious Vegetable Bonda.

Vegetable Bonda is mainly originated from South India, therefore it’s not sure that everyone is familiar with what Bonda is. It is a deep fried, spicy South Indian fritter prepared with chickpea flour batter and a delicious vegetable filling. It’s very much from outside and soft in the inside. Now, one question arises in everybody’s mind, how to prepare it, don’t worry, we are here to help you for that as the whole recipe is listed down below. Go through with and try it out at home for your Diwali celebration.

Let’s start with step by step procedure of Vegetable Bonda:

Serves: 15 servings


Required ingredients for stuffing

  • 3 small sized Potato
  • 2 Carrot
  • 20 Green Beans
  • 1/3 Cup of Green Peas
  • 1 tsp of Oil
  • ½ tsp of Cumin Seeds (jeera)
  • 10 Cashews (Kaju)
  • ½ small Green Chilli (finely chopped)
  • 3 cloves of Garlic (finely chopped)
  • ¼ inch of Ginger (finely chopped)
  • 1 sprig of Curry Leaves (finely chopped)
  • 1 medium sized Onion (finely chopped)
  • 1 tbsp of Coriander Leaves (finely chopped)
  • 1 tbsp of Mint Leaves (finely chopped)
  • Salt according to your taste
  • ¼ tsp of Turmeric Powder (Haldi)
  • ½ tsp of Red Chilli Powder
  • ½ tsp of Coriander Powder
  • ½ tsp of Garam Masala
  • A very small pinch of Orange Food Color (optional)

Required ingredients for batter

  • 1 cup of Gram Flour (besan)
  • ½ cup of Rice Flour
  • A pinch of baking Soda
  • ¼ tsp of Asafoetida (Hing)
  • Salt according to your taste
  • ¼ tsp of Turmeric Powder
  • ½ tsp of Red Chilli Powder
  • A very small pinch of Orange Food Color (Optional)


  • First, boil the potatoes and all other veggies separately in the cooker and add a pinch of salt in them.
  • Pressure cook all the vegetables for around 1 whistle.
  • Once they get boiled, peel the skin of potatoes and mash them roughly in the bowl.
  • Drain out all the water from the remaining vegetables and keep them aside, until use.
  • Now, heat the oil in a non-stick pan and add cumin seeds, cashews, green chilli, ginger, garlic, curry leaves and fried quickly, till the cashews turn golden brown.
  • After that, add onion, salt, coriander leaves, mint leaves and again fried quickly, until the onion turns translucent.
  • Reduce the flame to low-medium and add all the spices. Stir properly to combine uniformly with each other. Switch off the flame.
  • After that, add the mixed veggies and potatoes. Mix well using a ladle to combine properly. While mixing, mash the veggies with the help of a ladle.
  • You should be able to make the balls of this mixture, so divide it and form the equal sized balls out of this stuffing.
  • Place them on a plate with enough spacing and keep them aside, until use.
  • Stuffing is ready, now for batter, combine all the ingredients that are listed under batter in a mixing bowl and mix them properly.
  • Add a little amount of water to form a batter. Make sure that, the batter should not be thick or thin.
  • Heat the oil in a wok (Kadai) for deep frying. When it’s hot enough, then take one of prepared vegetable stuffing balls and place it gently into the batter.
  • Roll it in a batter, making sure that the ball is completely covered with the batter.
  • Now, drop the ball carefully into the oil.
  • When the Bonda color changes to golden brown, remove it from the wok (Kadai) and place in a tissue paper to remove the excess of oil.
  • Repeat the same process for the remaining stuffing balls.
  • Vegetable Bonda is ready, serves it hot with ketchup or chutney.