Kaara Bonda

Craving the perfect kaara bonda to elevate your tea‑time snacks game?

These spicy bonda—crispy on the outside and packed with a savory dal filling—are just the street‑food vibe you need.

Kaara Bonda is that classic South Indian street‑food treat—bite‑sized fritters packed with lentils, spices, and fresh herbs. They’re surprisingly simple to whip up at home, and trust me, once you try them fresh and hot, you’ll be hooked. Let’s dive in!

Why Kaara Bonda Rocks Your Snack Time

• Spicy Delight: A punch of green chilies, ginger, and chili powder in every bite.
  
• Crispy Shell, Soft Center: Rice flour adds just enough crunch to contrast the tender dal.
  
• Protein‑Rich: Chana and urad dal combine for a satisfying, nutritious snack.
  
• Versatile Treat: Perfect as an evening snack or weekend party appetizer.
  

Ingredient Breakdown

• Chana Dal & Urad Dal: The heart of the bonda—earthy, protein‑packed, and filling.
  
• Onion, Ginger & Green Chilies: Fresh aromatics and heat for that classic spicy bonda flavor.
  
• Curry Leaves & Coriander: Herbal notes that lift every bite.
  
• Chili Powder & Ajwain: Chili for warmth, ajwain for digestive ease.
  
• Rice Flour: Ensures a golden, crispy exterior.
  
• Oil: Neutral frying oil for even cooking.
  

How to Make Kaara Bonda: Step‑by‑Step

First, soak your chana and urad dal for at least two hours until plump. Drain and coarsely grind with minimal water—aim for a slightly grainy texture, not a paste.

Transfer the mix to a bowl and fold in chopped onions, ginger, green chilies, curry leaves, coriander, chili powder, ajwain, rice flour, and salt. Let the batter rest briefly so the flavors meld.

Heat oil in a pan until it’s medium-low hot (350 °F/175 °C). Shape small balls of the dal mixture—about the size of golf balls—and gently slide them into the oil. Fry, turning occasionally, until golden brown and crisp on all sides. Drain on paper towels.

💡 Pro Tip: Maintain oil temperature—too low, and bondas will absorb oil; too high, and they’ll burn outside but stay raw inside.

What Goes Along

• Coconut Chutney: Creamy, cooling dip to balance the spice.
  
• Tamarind Sauce: Tart sweetness that cuts through the richness.
  
• Hot Chai or Filter Coffee: The ultimate South‑Indian snack pairing.
  

How to Serve & Store

• Serve Immediately: Best enjoyed hot—crispy texture fades as they cool.
  
• Make‑Ahead: Prepare batter and shape bondas in advance; fry just before serving.
  
• Leftovers: Gently reheat in a 350 °F oven for 5 minutes to restore crispness.
  

These kaara bonda are your ticket to authentic street food at home. Ready to turn your next tea break into a spicy celebration? Give these crispy, savory balls a whirl!

Print Recipe

Crunchy

Kaara Bonda

Author: Hema Subramanian Cooking Method: Deep-Fried Cuisine: Indian, South Indian Courses: Snack, Snacks Recipe Keys: B Budget-Friendly Gluten Free H high fiber O One-Pot T Tasty Vegan V vegetarian

Difficulty: Beginner Prep Time 130 mins Cook Time 15 mins Total Time 2 hrs 25 mins

Servings: 4 Calories: 280

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber V Vegan V Vegetarian

Description

Kaara Bonda is a classic South Indian tea-time snack that's crunchy on the outside, soft inside, and bursting with bold, spicy flavors. Made with a mix of chana dal and urad dal, this recipe combines finely chopped onions, green chillies, ginger, and curry leaves for that signature street-style taste. The addition of rice flour gives each bonda a crispy finish, making them perfect to pair with a hot cup of tea or serve as a crowd-pleasing appetizer. Whether you're looking for a quick evening snack or something to impress your guests, these spicy bondas are easy to make and incredibly satisfying.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

• 1 cup chana dal
• 0 cup 0.5 urad dal
• 1 onion (finely chopped)
• ginger (grated)
• 3 green chillies (chopped)
• curry leaves (chopped)
• 1 tsp salt
• 1 tsp chilli powder
• 0 tsp 0.25 ajwain
• 3 tbsp rice flour
• coriander leaves (chopped)
• oil (for frying)

Instructions

Prep Work

1. Soak the dals

   Wash chana dal and urad dal until water runs clear, then soak in water for 2 hours.

   

2. Chop veggies

   Finely chop onion, green chillies, curry leaves and coriander; grate ginger.
   

Method

1. Grind the dals

   Drain the soaked dals and coarsely grind them with a little water to a thick paste.

   

2. Mix in spices & flour

   Transfer paste to a bowl. Add chopped onion, ginger, green chillies, curry leaves, salt, chilli powder, ajwain, rice flour, and coriander. Mix well.
   

3. Heat oil

   Pour oil into a pan and heat until it shimmers in a low flame.

4. Shape & fry bondas

   Scoop small portions of batter, drop gently into hot oil. Fry, turning occasionally, until golden and crispy all over. Remove and drain.
   

5. Serve

   Plate the hot bondas and enjoy immediately with coconut chutney or ketchup.
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• wok

  

  Pre Seasoned Cast Iron Kadai Without Lid (black) Buy Now
• Boondi jhara

  

  Boondi Jhara with Wooden Handle Big Jalli Karandi Size (43×16 cm) Buy Now

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Nutrition Facts

Servings 4

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 12g19%

Saturated Fat 1.5g8%

Sodium 420mg18%

Total Carbohydrate 32g11%

Dietary Fiber 6g24%

Protein 10g20%

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Calcium 50 mg

Iron 2.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: kaara bonda, bonda, spicy bonda, snacks, tea time snacks

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