Name: Crispy Pumpkin Bondas (Sweet Pakoras): Indian Street Food Snack Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 medium Pumpkin (ripe, yellow to orange in color); 1 cup Whole Wheat Flour (whole); 2 Cardamom Pods (or 1 tsp ground cardamom); 8 tsp Sugar (adjust to taste); 2 cup Vegetable Oil (for deep frying); 1/2 tsp Salt (to taste)

Crispy Pumpkin Bondas (Sweet Pakoras): Indian Street Food Snack Recipe

Tri Shakti

UpdatedJuly, 2025

25 minutes

929 reads

4.80 from 5 votes

Indian

About Crispy Pumpkin Bondas (Sweet Pakoras): Indian Street Food Snack Recipe

Indulge in the irresistible flavors of homemade Pumpkin Bondas, a delightful twist on classic Indian street food pakoras. These golden-fried treats combine the natural sweetness of pumpkin with aromatic cardamom, creating a snack that's both comforting and utterly delicious. Perfect for tea time or festive gatherings, these bondas are crispy on the outside and soft on the inside – a true taste of tradition!

Made with wholesome whole wheat flour and subtly sweetened, this recipe is surprisingly easy to follow. Skip the takeout and enjoy the satisfying crunch and warm spices of these homemade sweet pakoras. They're guaranteed to be a hit with kids and adults alike!

This recipe offers a unique and flavorful alternative to traditional pakoras, highlighting the versatility of pumpkin in savory-sweet applications. Get ready to elevate your snack game with this simple yet impressive recipe!

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Recipe Time & More

Prep10

Cook15

Total25

Calories724 kcal

Serves

Served AsSnacks

Recipe TasteCrunchy Sweet

Ingredients

Pumpkin Preparation

▢ 1 medium Pumpkin ripe, yellow to orange in color

Dry Ingredients

▢ 1 cup Whole Wheat Flour whole
▢ 2 Cardamom Pods or 1 tsp ground cardamom
▢ 8 tsp Sugar adjust to taste

Other Ingredients

▢ 2 cup Vegetable Oil for deep frying
▢ 1/2 tsp Salt to taste

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Instructions

Prepare the Pumpkin

Peel and deseed the pumpkin. Cut into small, roughly 1-inch pieces.
Steam the pumpkin pieces for 10-15 minutes, or until tender. Do not add water unless absolutely necessary; the pumpkin will release its own moisture.
Once cooked, allow the pumpkin to cool completely.
Using a potato masher or a food processor, mash the pumpkin until smooth.

Make the Batter

In a large bowl, combine the mashed pumpkin, sugar, cardamom (ground or pods, finely crushed), and salt.
Add the whole wheat flour and mix thoroughly until a soft, slightly sticky dough forms. Do not add water. The dough should hold its shape when you try to form a small ball.
Let the batter rest for at least 30 minutes to allow the flavors to meld and the flour to hydrate.

Fry the Bondas

Heat the vegetable oil in a deep, heavy-bottomed pan or kadai to 350°F (175°C). The oil should be hot enough that a small piece of batter dropped in sizzles immediately.
Using a spoon, gently drop small portions of the batter into the hot oil, ensuring not to overcrowd the pan.
Fry the bondas for 2-3 minutes per side, or until they are golden brown and crispy. Use a slotted spoon to remove and place on a paper towel-lined plate to drain excess oil.
Repeat until all the batter is used.
Serve warm and enjoy!

Recipe Notes

Expert Tips for Perfect Pumpkin Bondas

For extra flavor, add a pinch of ground ginger or cinnamon to the batter.
If the batter is too dry, add a teaspoon of milk or water at a time, mixing well until it reaches the desired consistency. Avoid adding too much liquid, as this can make the bondas greasy.
Don't overcrowd the pan when frying the bondas, as this will lower the oil temperature and result in soggy bondas. Fry in batches.
For a sweeter treat, increase the sugar to 10-12 tsp, depending on your preference for sweetness.