“Keerai Bonda” or green leaf bond is a popular South Indian tea time snack made using keerai, which means greens or spinach in Tamil. You can use any greens of your choice like arai keerai, drumstick leaves ( murungai), dill, mint, coriander, fenugreek, amaranthus.
Keerai bonda is not only delicious but also a great way to use leafy greens into your diet. The crispy exterior and soft inside, flavorful interior make it a delightful snack.
It’s a variation of the traditional urad dal (black gram) bonda where chopped spinach or other greens are added to the batter for a flavorful and nutritious twist.
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“Keerai Bonda” or green leaf bond is a popular South Indian tea time snack made using keerai, which means greens or spinach in Tamil. You can use any greens of your choice like arai keerai, drumstick leaves ( murungai), dill, mint, coriander, fenugreek, amaranthus.
Ingredients
Amaranthus 2 cups
Dill leaves 1/4 cup
Mint 2 tbsp..
Few Curry leaves
Green chilies 2 to 3
Onion 1 chopped
Fennel seeds (optional) 1/2 tsp
Turmeric powder 1/4 tsp
Ginger and garlic paste 1 tbsp.
Hing 1/4 tsp
Baking soda 1/4 tsp
Red chili powder 1/2 tsp
Salt to taste
Gram flour 1 cup
Rice flour 1/4 cup
Water 1/3 cup (If required add little water)
Oil for deep frying
Directions
- Firstly, take a mixing bowl and add in cleaned and finely chopped greens of your choice. I have take amaranthus, dill leaves, mint.
- Few curry leaves chopped, 2 to 3 Green chilies chopped, 1 onion chopped, 1/2 tsp fennel seeds (optional), 1/4 tsp turmeric powder, 1 tbsp. ginger and garlic crushed or paste, 1/4 tsp hing, 1/4 tsp baking soda, 1/2 tsp red chili powder, Add Salt to taste and give a mix.
- 1 cup gram flour, 1/4 cup rice flour.
- Add 1/3 cup of water and give a mix. (If required add little water).
- Then drop the small portion of prepared bonda mix carefully into the hot oil.
- Deep fry them in a medium heat. Keep stirring.
- Fry till golden brown. Then remove it from the pan and transfer to another plate or blow.
- Finally, crispy keerai bonda is ready to serve.
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