Prepare time: 15 mins
Cook: 15 mins
Serves: 3 Persons
Ingredients
For Pressure Cooker
- ½ potato / aloo (cubed)
- ½ carrot (cubed)
- 5 beans (chopped)
- ¼ cup beetroot (cubed)
- 2 tbsp matar / peas
- ½ tsp salt
For Batter
- ¼ cup rice flour
- ¼ tsp turmeric / haldi
- 1 cup besan / gram flour
- ¼ tsp kashmiri red chilli powder / lal mirch powder
- ½ tsp chaat masala
- pinch of hing / asafoetida
- ¼ tsp salt
- ¼ tsp baking soda
- water as required
Other Ingredients
- 3 tsp oil
- 1 tsp mustard / rai
- ½ tsp cumin / jeera
- ½ tsp urad dal
- few curry leaves
- 1 inch ginger (chopped)
- 2 clove garlic (chopped)
- 2 green chilli (finely chopped)
- ½ onion (finely chopped)
- ½ tsp turmeric / haldi
- 2 tbsp coriander (finely chopped)
- ½ tsp garam masala
- ½ tsp chaat masala
- 1 tbsp lemon juice
- ¼ tsp salt
- oil for deep frying
Direction For Making Veg Bonda Vada
- Firstly, steam cook ½ potato, ½ carrot, ¼ cup beetroot, 5 beans, 2 tbsp matar.
- In a kadai heat 3 tsp oil and splutter mustard, cumin, urad dal and curry leaves.
- Also saute 1 inch ginger, 2 clove garlic, 2 green chilli and ½ onion.
- Now add ½ tsp turmeric, ½ tsp garam masala, ½ tsp chaat masala and ¼ tsp salt.
- Saute and mash the cooked vegetables for a minute.
- Add in 2 tbsp coriander, 1 tbsp lemon juice and mix well.
- Prepare a small sized ball from vegetable mixture.
- Dip in prepared besan batter and deep fry in hot oil.
- Finally serve veg bonda with tomato sauce or coconut chutney.
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