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!
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.
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!
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.
Wash chana dal and urad dal until water runs clear, then soak in water for 2 hours.
Finely chop onion, green chillies, curry leaves and coriander; grate ginger.
Drain the soaked dals and coarsely grind them with a little water to a thick paste.
Transfer paste to a bowl. Add chopped onion, ginger, green chillies, curry leaves, salt, chilli powder, ajwain, rice flour, and coriander. Mix well.
Scoop small portions of batter, drop gently into hot oil. Fry, turning occasionally, until golden and crispy all over. Remove and drain.
Plate the hot bondas and enjoy immediately with coconut chutney or ketchup.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
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