Soft and delicious bondas made quickly with whole wheat flour with onions, green chillies and crunchy coconut bites. Learn how to make these instant wheat flour bondas with stepwise pictures and video.
As festival season is coming around, I am adding this super quick instant wheat Bonda to your snacks and prasadham recipes list. Inspire of the gluten content in wheat flour, these bondas become crispy when deep-fried and when consumed hot. Of course, it still tastes great when they are cold also and can act as a good side dish for rasam rice and sambar rice.
Also, I would say the highlight of this seemingly another usual bonda is the small coconut pieces. So please don’t omit them and it adds crunchy goodness to the wheat flour bondas.
Wheat flour Bonda | Godhumai maavu bonda
Few interesting serving suggestions with this Wheat bonda from my website:
Check out the video uploaded in the recipe card and please subscribe to my channel if you like to see more recipe videos 🙂
Wheat flour Bonda | Wheat Bonda recipe
Ingredients
Ingredients:
- Oil to deep fry
- 1 cup whole wheat flour
- ¼ cup rice flour
- 1 tbsp cornflour optional
- 1 pinch baking salt
- ¾ tsp salt
- 1 big onion
- 2 green chillies
- ½ tsp ginger chopped
- 2 tbsp coconut pieces
- ½ cup coriander leaves
- ½ tsp chilli powder
- 1 cup water
Instructions
Recipe:
- Take wheat flour in a large mixing bowl.
- Add rice flour and cornflour. Corn flour is to give extra crispness and it is optional.
- Put required salt for the bondas and a pinch of baking salt.
- Also add onion, green chillies, minced ginger and coconut pieces.
- Some coriander leaves and curry leaves.
- Add chilli powder and pour water to make the batter.
- Bonda batter should be thick so add water carefully gradually while mixing.
- Meanwhile, heat oil to deep fry the bondas.
- Check the temperature of hot oil by dropping a small portion of the batter. If it rises immediately with an oozing sound without burning, oil is in the right temperature to fry. If the drop sits on the bottom wait a few more minutes and repeat the check.
- Carefully drop a spoonful of batter balls or scoop out using fingers and drop slowly.
- Reduce the heat to medium setting and fry the bondas for five minutes.
- Flip them and fry the other sides too in the same way.
- When bubbles settle down, the Wheat bondas become brown and cooked.
- Remove from oil and drain excess oil in kitchen tissues.
- Serve hot with ketchup or mint chutney.
Video
Notes
1) Firstly the addition of small coconut pieces gives extra taste between bites.
2) Further, these wheat bondas taste good when served hot.
Nutrition
Recipe:
- Take wheat flour in a large mixing bowl.
- Add rice flour and cornflour. Corn flour is to give extra crispness and it is optional.
- Put required salt for the bondas and a pinch of baking salt.
- Also add onion, green chillies, minced ginger and coconut pieces.
- Some coriander leaves and curry leaves. Add chilli powder and pour water to make the batter.
- Bonda batter should be thick so add water carefully gradually while mixing.
- Meanwhile, heat oil to deep fry the bondas. Check the temperature of hot oil by dropping a small portion of the batter. If it rises immediately with an oozing sound without burning, oil is at the right temperature to fry. If the drop sits on the bottom wait a few more minutes and repeat the check.
- Carefully drop a spoonful of batter balls or scoop out using fingers and drop slowly.
- Reduce the heat to a medium setting and fry the bondas for five minutes. Flip them and fry the other sides also in the same way. When bubbles settle down, the Wheat bondas become brown and cooked. Remove from oil and drain excess oil in kitchen tissues.
- Serve hot with ketchup or mint chutney.
Tips:
1) Firstly the addition of small coconut pieces gives extra taste between bites.
2) Further, these wheat bondas taste good when served hot.
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