Onion Bonda Recipe- Crispy Indian Snacks with Red Chilli Chutney

Last Updated on 4 months by Neha Deshmukh

Onion Bonda Recipe: Crispy Indian Snacks With Red Chilli Chutney

Hey everyone! If you’re anything like me, you need a good snack with your evening chai. And honestly, is there anything more satisfying than a crispy, golden-brown bonda? This Onion Bonda recipe is a family favourite – I first made it trying to recreate my grandmother’s version, and it’s been a hit ever since! It’s perfect for a rainy day, a get-together, or just when you’re craving something deliciously Indian. Plus, the spicy red chilli chutney takes it to a whole other level. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any fritters. Onion bondas are wonderfully crispy on the outside and soft and flavourful on the inside. The combination of sweet onions, aromatic spices, and the fiery red chilli chutney is simply irresistible. They’re surprisingly easy to make, and the perfect way to impress your friends and family with a taste of homemade goodness.

Ingredients

Here’s what you’ll need to make these amazing Onion Bondas and the accompanying chutney:

• 3 medium onions
• 1 inch ginger
• 2 green chillies
• A few curry leaves
• 2 tbsp coriander leaves, chopped
• ¼ tsp turmeric powder
• ¼ tsp ajwain (carom seeds)
• ½ tsp salt
• 2 cups besan / gram flour (approximately 200g)
• ¼ cup rice flour (approximately 30g)
• ¼ tsp baking soda
• ¼ cup water (approximately 60ml)
• Oil, for deep frying

For the Red Chilli Chutney:

• 13 dried red chillies
• 2 cups water (approximately 480ml)
• 2 tbsp oil
• 2 inch ginger, chopped
• 5 cloves garlic
• 1 tsp sugar
• ¾ tsp salt
• 1 tsp garam masala
• 2 tbsp lemon juice

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Besan/Gram Flour: This is the star of the show! Make sure yours is fresh for the best texture. It’s what gives the bondas their lovely crispness.
• Ajwain (Carom Seeds): These little seeds add a wonderful, slightly peppery flavour and are great for digestion. If you can’t find them, a pinch of fennel seeds can work in a pinch, but it won’t be quite the same.
• Curry Leaves: Don’t skip these! They add a beautiful aroma and authentic Indian flavour. You can find them at most Indian grocery stores.
• Dried Red Chillies: The type of dried red chillies you use will affect the heat level of your chutney. Kashmiri chillies are milder and give a beautiful red colour, while Guntur chillies are much spicier. Feel free to experiment to find your perfect heat! You can also use a mix.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep the onion mixture. In a bowl, combine the sliced onions, grated ginger, chopped green chillies, curry leaves, and chopped coriander.
2. Add the turmeric powder, ajwain, and salt to the bowl. Gently massage the spices into the onions – this helps soften them up and release their flavours.
3. Now for the batter! Add the besan, rice flour, and baking soda to the onion mixture. Gradually add water, mixing until you form a thick, slightly sticky dough. Don’t add too much water at once – you want a consistency that holds its shape.
4. Heat up your oil for deep frying. It should be medium-hot – test it by dropping a tiny piece of batter in; it should sizzle and rise to the surface.
5. Grease your hands with a little oil (this prevents the batter from sticking). Take a small portion of the mixture and shape it into a round ball. Repeat until all the mixture is used.
6. Carefully drop the bondas into the hot oil, a few at a time. Fry them until they’re golden brown and crispy on all sides, about 5-7 minutes.
7. Remove the bondas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Now, for the Red Chilli Chutney:

1. Soak the dried red chillies in hot water for about 30 minutes to soften them.
2. Drain the chillies and blend them into a smooth paste using a little of the soaking water.
3. Heat oil in a pan over medium heat. Sauté the chopped ginger and garlic until fragrant.
4. Add the chilli paste, sugar, salt, and garam masala. Cook for a few minutes, stirring constantly, until the chutney thickens.
5. Finish with a squeeze of lemon juice and mix well.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy bondas.
• For extra crispy bondas, add a tablespoon of rice flour to the batter.
• Taste the chutney and adjust the sugar, salt, and lemon juice to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, as long as your besan is certified gluten-free.
• Spice Level Adjustment: Reduce the number of green chillies in the bonda and red chillies in the chutney for a milder flavour.
• Festive Adaptations: My aunt always adds a pinch of asafoetida (hing) to the batter when making these for Diwali – it adds a lovely savoury note. They’re also perfect with a cup of chai during a rainy afternoon!

Serving Suggestions

Serve these crispy Onion Bondas hot, straight from the fryer, with a generous dollop of the spicy red chilli chutney. They’re also delicious with a side of mint-coriander chutney or tamarind chutney.

Storage Instructions

Leftover bondas can be stored in an airtight container at room temperature for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispness. The chutney can be stored in the refrigerator for up to a week.

FAQs

What is the best oil for deep frying bonda?

Groundnut oil or vegetable oil are both great choices. They have a high smoke point and a neutral flavour.

Can I make the bonda batter ahead of time?

Yes, you can! Make the batter and store it in the refrigerator for up to 24 hours. You might need to add a little water to loosen it up before frying.

How do I adjust the spice level of the red chilli chutney?

Use fewer red chillies, or remove the seeds from the chillies before soaking them. You can also add a little more sugar to balance the heat.

What is ajwain and can I substitute it?

Ajwain is a spice with a slightly peppery, thyme-like flavour. If you can’t find it, a pinch of fennel seeds can be used as a substitute, but the flavour won’t be exactly the same.

Can I bake these instead of frying?

While frying gives the best results, you can try baking them! Preheat your oven to 200°C (400°F). Place the bondas on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried bondas, but they’ll still be delicious.