Vegetable Bonda

Ingredients

• 1 cup Gram flour (besan) (for the outer batter)
• 1/3 cup Rice flour (for the outer batter)
• as needed Salt (for the outer batter)
• 3/4 Teaspoon Chili powder (for the outer batter)
• 2 pinches Cooking soda (for the outer batter)
• 1/2 cup Finely chopped onion (for the vegetable masala)
• 3 cup Finely chopped vegetables (potato, beans, carrot, cauliflower, beetroot)
• 1/4 cup Shelled green peas
• 1/2 Teaspoon Ginger-garlic paste
• 1 1/2 Teaspoons Crushed green chili
• as needed Salt (for the vegetable masala)
• 2 Tablespoons Finely chopped coriander leaves
• 1/4 Teaspoon Turmeric powder
• Oil (as needed, for frying)
• 1 Lemon

Instructions

1. Steam the chopped vegetables in a pressure cooker without adding water.
2. Once cooked, if there's excess moisture, drain it off using a strainer.
3. Heat a little oil in a pan, add the ginger-garlic paste and finely chopped onion, and saute until golden.
4. Add the green chili paste and turmeric powder right into it, then add the steamed vegetables.
5. Saute well over high heat for a while.
6. Once the moisture has dried up well and the vegetable mixture holds together, add salt and chopped coriander, mix, and remove from heat.
7. Squeeze in the lemon juice and mix well.
8. Once the masala has cooled completely, shape into lemon-sized balls.
9. Sift together the gram flour, rice flour, salt, soda, and chili powder, then add water little by little to make a lump-free batter, dosa-batter consistency.
10. Dip each of the prepared masala balls in the batter, and deep-fry in oil hot and plentiful enough to submerge them. Serve hot.