Besan Bondas Recipe – Crispy Indian Snacks with Chilli & Onion

Last Updated on 2 months by Neha Deshmukh

Besan Bondas Recipe – Crispy Indian Snacks with Chilli & Onion

Hey everyone! If you’re craving a little bit of crispy, spicy goodness, you have to try these Besan Bondas. They’re a classic Indian snack, and honestly, one of my absolute favorites to whip up when I need something satisfying and quick. I first made these when I was trying to recreate the bondas my grandmother used to make – and while I don’t think I quite reached her level, this recipe comes pretty close! They’re perfect for a rainy afternoon with a cup of chai, or as a little appetizer for guests.

Why You’ll Love This Recipe

These Besan Bondas are seriously addictive. They’re wonderfully crispy on the outside, soft and fluffy on the inside, and packed with flavour from the chilli and onion. Plus, they’re surprisingly easy to make – even if you’re new to Indian cooking. They’re a fantastic way to experience the vibrant tastes of India right in your own kitchen!

Ingredients

Here’s what you’ll need to make these delicious bondas:

• ½ cup Besan flour (Gram flour) – about 85g
• 1 tbsp Rice flour – about 7g
• ½ tsp Red chilli powder – about 2.5g
• 1 no Green chilli, finely chopped
• 1 Big onion, finely chopped
• Few Curry leaves, chopped
• ⅛ tsp Asafetida (Hing) – about 0.5g
• Few Coriander leaves, chopped
• ⅛ tsp Cooking soda – about 0.5g
• As needed Salt
• As needed Water
• As needed Cooking oil

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Besan Flour & Rice Flour: The combination of besan (gram flour) and rice flour is key. Besan gives you that lovely flavour and structure, while the rice flour adds extra crispiness. Don’t skip the rice flour!
• Red Chilli Powder: You can adjust the amount of chilli powder to your liking. In South India, they often use a spicier chilli powder, while in other regions, a milder Kashmiri chilli powder is preferred for colour and a gentle heat.
• Fresh Curry Leaves: Seriously, use fresh curry leaves! They have a unique aroma and flavour that dried ones just can’t match. They really elevate the bondas.
• Asafetida (Hing): This might seem like an unusual ingredient, but it adds a wonderful savoury depth and is known to aid digestion – a little something my grandmother always insisted on! If you can’t find it, you can skip it, but it does add a special touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the besan flour, rice flour, red chilli powder, chopped green chilli, finely chopped onion, curry leaves, asafetida, coriander leaves, cooking soda, and salt.
2. Gradually add water while mixing to form a thick, sticky batter. You want it to coat the back of a spoon nicely. Make sure there are no lumps!
3. Heat oil in a deep frying pan over medium heat. You want enough oil to comfortably deep-fry the bondas.
4. Wet your hands slightly with water – this prevents the batter from sticking. Shape the batter into small round balls, about 1.5 inches in diameter.
5. Gently drop the balls into the hot oil, being careful not to overcrowd the pan. Fry in batches until they’re golden brown and crispy all over.
6. Remove the bondas with a slotted spoon and drain them on paper towels to remove any excess oil.
7. Serve immediately! Honestly, they’re best enjoyed hot and fresh.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overheat the oil! Medium heat is perfect for even cooking.
• Wet hands are your friend when shaping the bondas.
• Fry in batches to maintain the oil temperature.
• A good test is to drop a tiny bit of batter into the oil – if it sizzles and rises quickly, the oil is ready.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Good news – this recipe is naturally vegan!
• Gluten-Free: These bondas are naturally gluten-free too, making them a great option for those with dietary restrictions.
• Spice Level: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. You can also reduce the amount of chilli powder for a milder flavour.
• Festival Adaptations: These are amazing for Diwali! My family always makes a huge batch for the celebrations. They’re also perfect with a cup of masala chai any time of year.

Serving Suggestions

Besan Bondas are fantastic on their own, but they’re even better with a dipping sauce!

• Coconut chutney is a classic pairing.
• Mint-coriander chutney is another delicious option.
• Or, simply enjoy them with a hot cup of masala tea.

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for a day or two. They will lose some of their crispiness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up again.

FAQs

Let’s answer some common questions:

• What is the best way to get the bondas crispy? The rice flour is key! Also, make sure the oil is at the right temperature and don’t overcrowd the pan.
• Can I make the batter ahead of time? You can, but it’s best to fry them immediately after making the batter. If you do make it ahead, store it in the fridge and add a splash of water before frying.
• What is Asafetida (Hing) and can I skip it? It’s a pungent spice used in Indian cooking for flavour and digestion. You can skip it if you don’t have it, but it does add a unique flavour.
• What chutney goes best with Besan Bondas? Coconut chutney is the classic choice, but mint-coriander chutney is also delicious!
• How do I prevent the bondas from absorbing too much oil? Make sure the oil is at the right temperature and don’t overcrowd the pan. Also, drain them well on paper towels after frying.

Enjoy making these bondas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!