Crispy Dill leaves Bonda

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Crispy Dill leaves Bonda
Ingredients:
Besan/ Chickpea flour – 2 cups Dill leaves – 1 small bunch, finely chopped Coriander leaves – 1 small bunch, finely chopped Mint leaves – 3 sprigs, finely chopped Green bell pepper – ¼ small size, diced Red onion – 1 medium size, diced Green chillies – 9 medium size, finely chopped Ginger garlic paste – ¼ tbsp Garam masala powder – ½ tsp Cooking soda – ¼ tsp Salt as per taste Oil for deep frying Instructions:
Take a bowl and add besan flour into it. Add ginger garlic paste, garam masala powder, salt, cooking soda, chopped coriander leaves, chopped mint leaves, chopped dill leaves, diced onions, chopped green chillies, diced green bell pepper, water and mix well. Make sure that there are no lumps and the batter texture is not runny. It should be little thick like idli batter for bondas. TIP 1: If you prefer more crunchy texture for the bondas sprinkle some water and mix well to make the batter little runny. Close the lid and set it aside. Allow this mixture to rest for at least half an hour. Take a deep-frying pan and add some oil in it. Switch ON the flame and allow the oil to heat. When the oil is heated, pick small portions of batter using your fingers or a spoon. Drop it into the hot oil in the form of a small round ball. The batter starts to sizzle and puff up. Drop as many bondas as possible so that the oil is fully covered. Make sure to space them out evenly so that they don’t stick to each other. Let these bondas be fried on medium to hot flame.

Once the bubbles start to reduce, flip them on to the other side and fry. They’ll slowly start to have brown spots. Keep flipping constantly. This helps the bondas to fry evenly on all sides. When the bondas change the color to golden brown, it is time to dish them out. Place them over a kitchen towel or a tissue paper to remove any excess oil. TIP 2: Always use medium to high heat while deep frying. Otherwise, the bondas will absorb more oil making them less crisp. Follow the same process until all the batter is used up for frying the bondas. Switch OFF the flame. Always serve them hot to enjoy the crispness. This dish goes very well with tea or coffee as an evening snack especially when it is a gloomy/ rainy day. Crispy bondas or Onion pakodas or Chilli bajjis are the most preferred dishes whenever it rains. Do try out this super simple, tasty and crispy Bonda and let me know your comments. You would not just love them but would also introduce them to your friends or guests. Happy cooking!

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