South Indian-style Keerai Spinach Bonda made with gram flour, fresh spinach, onion, rice flour, and spices. Quick, crispy, and totally addictive.

this recipe

Okay, so here’s the thing. I wasn’t planning to cook anything fancy that day. I mean, I had leftover upma and exactly zero motivation. But then it started raining. Not a light drizzle, but that dramatic, full-monsoon, “why did I even do laundry today” kind of rain. And just like that, I was transported back to childhood—those rainy afternoons when Amma would disappear into the kitchen and come back 20 minutes later with a plate full of bondas, still sizzling, a little uneven, and always perfect.

So naturally, I did what any nostalgic, slightly hungry adult would do: I rummaged through my fridge and found some spinach that was dangerously close to retirement. A few minutes later, flour flying and oil heating, my kitchen smelled like home. I didn’t even wait for the first batch to cool. Burnt my tongue a little. Worth it.

Why You’ll Love This Keerai Spinach Bonda Recipe?

Look, I’m not going to pretend this is the fanciest thing you’ll ever eat. But it is one of the most satisfying. This Keerai Spinach Bonda recipe hits every comfort food note—crispy outside, soft inside, spicy but not overwhelming, and just the right amount of greasy in that “it’s okay, it’s raining” kind of way.

What I really love is how forgiving the recipe is. Got slightly wilted spinach? Perfect. No green chillies but lots of red chilli powder? Still works. You can even toss in random greens—methi, kale, whatever guilt purchase you made at the farmer’s market last week.

It’s one of those snacks that feels like a hug. And if you’re anything like me, it’ll turn into a habit pretty fast.

Ingredient Notes:

Here’s the quick rundown, with all my honest thoughts along the way:

• Gram Flour (1 cup): Your crunchy best friend. Don’t try this with all-purpose flour—just trust me.

• Chopped Spinach (1 cup): I use whatever spinach I forgot I bought. Roughly chopped, no need to get fancy.

• Onion (1 large): Adds a little sweetness and some texture. Red onions work great, but any kind is fine.

• Green Chilli (1): I usually add half if I’m cooking for the spice-sensitive members of the family (looking at you, Appa).

• Rice Flour (1 tbsp): Optional, but that extra crisp? Chef’s kiss.

• Hing (a pinch): Totally optional, but I like the little hit of flavor. Makes it smell like you know what you’re doing.

• Red Chilli Powder (1 tsp): Adjust this based on your mood and your heat tolerance.

• Salt (¼ tsp): I don’t measure this anymore, but you should if it’s your first time.

• Fennel Seeds (1 tsp): If you’re not a fennel person, try cumin. But I beg you, just try fennel once.

How To Make Keerai Spinach Bonda?

Step 1: The Mixing Party
In a bowl, toss in the chopped onions, green chilli, gram flour, rice flour, hing, red chilli powder, salt, and fennel seeds. Mix it well with your hands. You’ll smell the spices as they wake up a bit from the onion juices, which is honestly half the joy.

Step 2: Spinach Joins the Chaos
Add the chopped spinach. Try to get it all coated with the flour mix so it doesn’t clump later. It’s gonna look very “how is this going to become a bonda?” but hang in there.

Step 3: Water: Go Slow
Add water little by little. Little being the key word. You’re not making pancake batter here—you want something that can hold its shape on a spoon. Too watery? Add a spoon of gram flour. Too dry? Tiny splash of water. You get it.

Step 4: Heat Things Up
Get your oil going in a deep pan or kadai on medium heat. I don’t use a thermometer—I just drop a little batter in. If it floats and sizzles, it’s go-time.

Step 5: Fry Time
Use your hands or a spoon to scoop out small portions of the batter and drop them gently into the oil. Don’t overcrowd the pan—give them space to breathe (and crisp). Fry till golden, turning them so they cook evenly. They’ll smell amazing. You’ll be tempted to eat one. You should.

Step 6: Drain and Devour
Let them rest on kitchen towels to soak up extra oil, but honestly, they’re best when they’re still hot enough to make you blow on them before biting.

Storage Options:

They can be stored, but they’re so much better fresh. If you must save some, store in an airtight container at room temp for a day, or in the fridge for two. Reheat in the oven or air fryer—don’t microwave unless you like them soft and sad. No judgment.

Variations and Substitutions:

You know how every family has “their” version of a classic recipe? This one’s built for that kind of chaos. Try:

• Different greens – Methi, amaranth, or even kale if you’re on a health kick.

• More spice – Add ginger, garlic, or chopped curry leaves for extra oomph.

• Kid-friendly – Skip the chillies and toss in a handful of grated carrots.

• No rice flour? – Skip it. Or try cornflour for a similar crunch.

• Gluten-free? – You’re good! Just check that your hing isn’t mixed with wheat flour.

What to Serve with Keerai Spinach Bonda?

So many options. All good.

• A hot cup of chai. Mandatory, in my opinion.

• Tomato ketchup. Don’t overthink it.

• Coconut chutney. If you’ve got the time, it’s chef-level delicious.

• Green chutney. Zingy, fresh, and fab with crispy things.

Frequently Asked Questions:

Can I make these in advance?
The batter, sure—for maybe an hour. But fry them fresh if you can. It makes a difference.

Can I use frozen spinach?
Yep! Thaw it and squeeze out as much water as you can before mixing.

Can I air fry them?
Technically yes, but they won’t be quite as crispy. Better than nothing though!

This Keerai Spinach Bonda recipe isn’t fancy. It won’t win any awards. But it will bring a smile to your face and make your kitchen smell like something worth gathering around. It’s fast, flexible, and full of heart. Just like the best kind of recipes.

So make a batch. Burn your tongue a little. Have a second helping even though you’re full. And if you’ve got your own twist on this snack? I’d love to hear it.

Let’s be honest… isn’t everything better when it’s deep-fried and shared with someone you love?

Keep the Flavor Coming – Try These:

Delicious Brown Sugar-Glazed Italian Pork Chops

Ham and Cheese Bites

Tasty Swedish Meatball Noodle Bake Recipe

Keerai Spinach Bonda Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

A crispy South Indian tea-time snack made with chopped spinach, gram flour, onions, and aromatic spices. These deep-fried bondas are quick to prepare and perfectly savory with a golden, crunchy exterior.

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4 Servings

Ingredients

1x2x3x

• 1 cup gram flour besan
• 1 tablespoon rice flour
• 1 cup fresh spinach finely chopped
• 1 large onion finely chopped
• 1 medium green chilli finely chopped
• 1 teaspoon fennel seeds
• 1 teaspoon red chilli powder
• 1/4 teaspoon salt or to taste
• A pinch of asafoetida hing
• Water as required for batter
• Oil for deep frying

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Instructions

 

Prepare the spice-flour mixture:

1. In a large mixing bowl, combine the gram flour, rice flour, chopped onion, green chilli, fennel seeds, red chilli powder, asafoetida, and salt. Mix thoroughly using a spoon or clean hands to evenly distribute the ingredients.

Incorporate the spinach:

1. Add the finely chopped spinach to the dry mixture and mix again until the spinach is well coated with the spiced flour.

Form the batter:

1. Gradually add water, a few tablespoons at a time, mixing continuously until a thick, cohesive batter forms. The batter should be firm enough to hold its shape when scooped.

Heat the oil:

1. Pour enough oil into a deep frying pan or kadai to submerge the bondas. Heat the oil over medium heat until a small drop of batter sizzles and floats to the top.

Fry the bondas:

1. Using a spoon or your hand, gently drop small portions of the batter into the hot oil. Fry in batches, turning occasionally, until the bondas are golden brown and crisp on all sides.

Drain and serve:

1. Remove the fried bondas using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot with tomato ketchup, coconut chutney, or any preferred dip.

Notes

To ensure this recipe is fully gluten-free, verify that your asafoetida (hing) is certified gluten-free, as some commercial blends may contain wheat flour. All other ingredients listed—gram flour, rice flour, and vegetables—are naturally gluten-free. Avoid any cross-contamination by using clean, dedicated utensils and cookware.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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