Bonda |
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| Origin | |
|---|---|
| Place of origin | South India |
| Region or state | Andhra Pradesh, Karnataka, Kerala, Tamil Nadu |
| Dish details | |
| Serving temperature | Hot |
| Main ingredient(s) | gram flour batter, potato (or other vegetables) |
Bonda (Telugu: బోండా) is a typical South Indian snack that has various sweet and spicy versions of it at different regions.
Contents |
The process of making a spicy bonda involves deep-frying potato (or other vegetables) 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. The spicy flatter version is called as Batata vada in Maharashtra.[1]
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 fench beans, carrot and coriander leaves are used as filling.
Coconut in Tulu Language is called as Bonda Or Thaarai.
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