Keerai Spinach Bonda Recipe
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.
4 Servings
Ingredients
- 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
Instructions
Prepare the spice-flour mixture:
- 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:
- 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:
- 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:
- 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:
- 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:
- 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.