Crispy Urad Dal Bonda with Healthy Raw Banana Filling
40 minutes
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About Crispy Urad Dal Bonda with Healthy Raw Banana Filling
Craving a crispy, flavorful bite with a healthy twist? These Urad Dal Bonda deliver the satisfying crunch and vibrant coastal Indian flavors you've been searching for. Imagine sinking your teeth into golden-brown deliciousness, a taste of Odisha street food brought right to your kitchen.Traditionally filled with potatoes, this recipe features a unique and subtly earthy raw banana filling, adding a nutritious boost to this beloved snack. Perfect for breakfast, brunch, or an evening treat, these bondas offer a burst of flavor that will tantalize your taste buds.
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Recipe Time & More
Prep10 minutes
Cook30 minutes
Total40 minutes
Ingredients
For the Banana Filling
- 1 Large Banana raw
- 1 Onion finely chopped, medium
- 1 tsp Ginger grated
- 1 tsp Garlic grated
- 1/5 tsp Cumin Seeds
- 1/2 tsp Chili Powder
- 1/5 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
- 3.5 tsp Oil
- 1/4 cup Peas cooked, or boiled green peas, or fried peanuts, yellow
- 2.5 Tbsp Coconut chopped
- 2.5 Tbsp Coriander chopped
For the Bonda
- 1 cup Medu Vada Batter
- 5.5 Peppercorns crushed
- 1.5 tsp Salt or to taste
- 1 Tbsp Semolina for extra crispiness, optional
- Oil for deep frying
Instructions
- Pressure cook the banana for 2 whistles until tender. Allow to cool, then peel and lightly mash.
- Heat oil in a wok. Add cumin seeds and allow them to splutter. This adds a nutty aroma and flavor to the filling.
- Sauté chopped onion, grated ginger, and garlic until fragrant and the onion turns translucent. This builds a flavorful base for the filling.
- Add mashed banana, chili powder, turmeric powder, and salt. Sauté for a few minutes until the spices are fragrant and well combined.
- Stir in cooked yellow peas (or your chosen alternative), chopped coconut, and cilantro. Sauté briefly to combine.
- Remove the filling from heat and set aside to cool.
- In a bowl, combine the Medu Vada batter, crushed peppercorns, and salt. If using semolina for extra crispy bondas, add it now with a few teaspoons of water to maintain batter consistency.
- Shape the cooled banana filling into small cylindrical or round shapes.
- Heat oil for deep frying in a deep vessel or wok. Ensure the oil is hot but not smoking—reducing heat just as it begins to smoke is ideal for even frying.
- Dip each filling portion into the batter, ensuring it's fully coated.
- Carefully place the battered bonda into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, turning occasionally for even cooking.
- Serve the hot, crispy Urad Dal Bonda with your favorite chutney, ketchup, or ghuguni.
Recipe Notes
Good To Know
- For an extra layer of flavor, mix a pinch of ajwain (carom seeds) or fennel seeds into the medu vada batter before shaping the bondas. These spices complement the earthy taste of raw banana and boost digestion.
- If you want a gluten-free version, substitute semolina with rice flour in the batter for the same crispiness without compromising texture.
- To keep the bondas crisp for longer, place them on a wire rack after frying instead of on paper towels. This prevents steam from softening the crust.
- Serve the bondas with a tangy green chutney or a sweet-and-spicy imli (tamarind) chutney to create a flavorful contrast with the savory stuffing.
Expert Tips
- Soaking the split chickpeas for at least 8 hours or overnight ensures they grind into a smooth batter, resulting in fluffy bondas.
- Don't overmix the batter, as this can make the bondas tough. A gentle mix until just combined is sufficient.
- Test the oil temperature by dropping a small amount of batter into it. It should sizzle gently and rise to the surface. If it browns too quickly, the oil is too hot.
Storage Instructions
- Medu vadas are best enjoyed fresh. However, leftovers can be stored in an airtight container at room temperature for a few hours. Reheat in a warm oven or air fryer to restore crispness.
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Recipe Nutrition
Calories: 127kcalCarbohydrates: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 1368mg
Sweta Biswal
Articles: 91
6 Comments
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This looks so good! Appreciate the share.
Looks so delectable! Thanks for posting.
Absolutely mouthwatering! Great share.
Looks so delicious! Thanks for the recipe.
Yummy bondas with a hot cup of coffee! Match made in heaven 🙂
Such a flavorful dish! Can’t wait to taste it.