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Any edible flour can be made into a batter, into which a variety of goodies can be dipped in and deep fried. This is the logic behind all the fritters, North Indian pakoras, Japanese tempuras, American hush puppies, South Indian bajji, North Indian bhajias, South Indian bondas, Japanese kakiage, South Indian pakodas, French beignets., Italian frittas and all such recipes, which exist in virtually every cuisine.
Understanding the principle behind deep frying is the only way to cook a light and crispy deep fried snack every time.
Though gram flour is commonly used for most bondas, different flours can be used to make a variety of bondas with a different flavours and textures. Column 1 lists some of them. By changing the base, the following bondas can be cooked up.
0.: Gram flour is used for the basic bonda.
1.: All purpose flour ( maida) and whole wheat flour give a chewy maida and godhi bonda.
3.: Nut flour (cashew / almond flour) give a delicately flavoured bonda.
4.: Yellow Corn flour & Finger millet flour cook into differently coloured and flavoured chola bonda and ragi bonda.
6.: Rice flour gives a crispy Arisi bonda
7.: Cream of wheat is used for a gritty textured Rava bonda.
8.: Almost all edible flours like water chestnut flour, soya flour, buckwheat flour etc. can be used for bondas. It is easier to use them mixed with gram flour / wheat flour as some of them can't be made into a clingy batter.
The flavouring :
A range of flavouring agents listed in column 2 can be mixed in with the batter to cook up scores of variations. There are no rules here. Choose your favourite flavouring combination.
The flavouring :
Anything that can be shaped into a ball can be used to make a bonda. A variety of goodies listed in column 3 can be dipped into the batter and deep fried. There are no fixed rules about the goodies & batter combination. Experiment with your favourite goodies!
1.: Bread is used to make the Bread Bonda.
2.: Hard boiled egg gives the Muttai Bonda.
3.: Paneer is fried into the Paneer Bonda.
4.: Kheema ( minced mutton / chicken) gives the Kheema Bonda)
5.: Potato , the most commonly used additive gives the Batata Vada / Potato Bonda.
6.: Mixed veggies give the Masala Bonda.
7.: Mushroom is cooked into the Kaalan Bonda.
You can experiment with grated tofu, mozzarella, olives, sausages or use your favourite goodies shaped into tight, lemon sized balls to cook up an array of novel bondas.