CRISPY VERMICELLI BONDAS

When it comes to experimenting with ingredients for bajjis, pakodas and bondas, there are dozens of options available. I have tried my hand at quite a few of them …sometimes even making bajjis out of betel leaves (paan bajjis). This recipe, vermicelli bonda, was first made by mom and then I learnt it. Elaborate though it seems compared to the usual dip n fry bajjis, the end result is worth every bit of time and ingredients. With the monsoon just about to say bye and the winter all set to say hello, I felt it’s time for another round of my favorite snack – not that I need an excuse to make bajjis and bondas ;)

Ingredients for the pakoda batter:

2 cups - Besan/gram flour
1 tsp – red chilli powder
1 tsp – turmeric powder
One cup water
Salt to taste

Or you can buy any ready made brand of a bajji bonda mix.

For the aloo mash:

2 or 3 medium sized potatoes - boiled and mashed
1 pinch – Turmeric powder
1 to 2 green chillies, finely chopped (or you can add more according to preference).
1 small bunch of finely chopped coriander leaves
1 pinch chaat masala
Salt to taste


For the Chilli Chutney:

Grind a small bunch of fresh coriander leaves, mint leaves and about 10 green chillies, one cubed onion with a little water.

1 to 1.5 cups - Vermicelli
1-2 cups cold water
Oil for frying


METHOD:

Mix all the ingredients listed in the pakoda batter, adding water little by little to make a smooth batter. Keep aside.

Mash the boiled potatoes with turmeric powder, salt, and green chilli, coriander leaves and chaat masala.

Heat a little oil in a wok and fry the vermicelli till slightly golden; add water to it and cook till tender.

Shift to a colander to drain out the water and run cold water over it to prevent it from sticking to each other.

In a mixing bowl, mix the chilli chutney, cooked vermicelli, and potato mash well.

Heat oil for frying.

Take a little and make small balls with your hand.

Dip the vermicelli balls into the besan batter until well coated and drop these into the hot oil.

Fry till crisp and golden brown.

Serve hot with tomato sauce.

Note:

1.Salt is to taste, so be careful with it; too much of it will ruin the snack. Ensure you do a taste test.
2.You may skip the onion in the chilli chutney if you wish.
3.You may skip the chilli chutney altogether if you want and use just the aloo and vermicelli combo it’ll taste good, but the chutney gives the bondas an unique flavor.