Bonda

Bonda is a typical South Indian snack[1][2] that has various sweet and spicy versions in different regions. Most common of which is "Aloo Bonda" (Potato Bonda), and other region specific variations including potato replaced with sweet potato, tapioca, grated pineapple, green peas, etc.

For the tribe, see Bonda people. For the river in Romania, see Bonda (river).

Bonda
Bonda
Alternative namesAloo-Chop(in Odisha)
Place of originSouth India
Region or stateOdisha, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, Maharashtra
Serving temperatureHot
Main ingredientsGram flour batter, potato (or other vegetables)

History

A recipe for bonda (as parika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[3]

Preparation
Bonda served

The process of making a spicy bonda involves potato filling dipped in gram flour batter.

Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India.

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.

Vegetable Bonda is a dish of Udupi cuisine, where fresh green peas and other finely chopped vegetables like French beans, carrot and coriander leaves are used as filling.[4] Goli Baje or Mangalore bonda or Mangalore Bajji is another delicacy from Karnataka. This bonda, however, is made from maida (refined flour).

See also

References
  1. "Take pride in the bonda or pakora. It is our gift to the world". Hindustan Times. 18 April 2015. Retrieved 9 January 2017.
  2. Gupta, Chef Niru (1 February 2016). "10 Best Karnataka (Kannada) Recipes". food.ndtv.com. Retrieved 9 January 2017.
  3. K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
  4. "Vegetable Bonda ,Veg Bonda Recipe". Udupi-Recipes. Retrieved 10 January 2020.
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