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Bonda is a deep-fried South Indian potato snack[1][2] that has various sweet and savory versions in different regions. The most common is aloo bonda (potato bonda), and other region-specific variations include potato replaced with sweet potato, tapioca, grated pineapple, green peas, paneer, or other ingredients.
Bonda
| |
| Alternative names | Aloo chop/Aloo Bonda(inOdisha) |
|---|---|
| Place of origin | South India |
| Region or state | Odisha, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, Maharashtra |
| Serving temperature | Hot |
| Main ingredients | Gram flour batter, potato (or other vegetables) |
A recipe for bonda (asparika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[3]
The process of making a spicy bonda involves making a potato filling which is dipped in gram flour batter and deep-fried.
Bonda has a sweet and a spicy variant.
Some regional variants in Kerala replace the potato with tapioca (tapioca bonda) or sweet potato and some onion, hard-boiled egg (mutta Bonda), masala, minced meat and other ingredients.
InTamil Nadu, bonda is made from black gram (ulundu) batter.
InAndhra Pradesh, it is known as poornalu.
Vegetable bonda is a dish of Udupi cuisine, where fresh green peas and other finely chopped vegetables like French beans, carrots and coriander leaves are used as filling.[4] Goli baje or Mangalore bondaorMangalore bajji is another variant from Karnataka. This bonda, however, is made from maida flour (refined flour).
