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.