Spinach leaves mixed with gram flour batter and deep-fried.
Prep: 30 minutes
Cook: 30 minutes
Serves: 20 people
Scale quantity
Change estimated quantity; ingredients and steps scale using multiplier = estimated ÷ base (same as daily-menu recipes).
How to Prepare
Wash and finely chop the spinach (palak). Grate the potatoes and squeeze out excess water.
In a mixing bowl, combine chopped spinach, grated potatoes, gram flour, rice flour, green chilies, ginger, cumin seeds, coriander powder, turmeric powder, and salt. Mix well to form a thick batter. Add a little water if needed to adjust consistency.
Heat oil in a deep frying pan over medium heat. Test the oil by dropping a small portion of batter; it should sizzle and rise to the surface.
Using a spoon or your hands, drop small balls of the batter into the hot oil. Fry in batches to avoid overcrowding.
Fry the bondas until they turn golden brown and crispy on all sides, turning occasionally for even cooking (about 3-4 minutes per batch).
Remove the bondas using a slotted spoon and place them on a paper towel to drain excess oil.