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Vegetable Bonda Along With Tomato Curd Chutney

Vegetable Bonda along with tomato curd chutney
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Vegetable Bonda Along With Tomato Curd Chutney Recipe, How To Make Vegetable Bonda Along With Tomato Curd Chutney Recipe

Preparation Method: Need to finely chop all the vegetables along with the spinach. Add 2-3 table spoon of amul butter and finely roast all the vegetables add, salt & turmeric powder. (Need to add one by one vegetable only). After roasting keep aside for cooling Batter Preparation - Mix Gram flour, Rice flour, Corn flour,Jeera pwder, asafetida, salt, turmeric powder with water (less) to get batter paste add 3-4 table spoons of gingely oil to get the crispy bondas. Mix roasted vegetables in the batter well. Need to keep aside the mixing for 5-10 minutes to get all the roasted vegetables completely in the batter. In the mean while let the Gingely oil gets heat in the pan Make those mixers as small round shaped bondas and fry in the gingely oil. Fry till it turns to golden brown color. Serve those bondas along with tomato curd chutney. Chutney Preparation: Grind tomato & Amul Curd in the mixer like a paste. Add 2 table spoon of gingely oil in the pan along with ½ table spoon of tamarind paste. Now add the grinded paste in the pan and fry till it turns fine chutney. Finally add coriander leaves (can add baby onion leaves as well). Serve Hot Vegetable Bondas with Tomato Curd Chutney. Note: No Spicy added it will be best for all aged people.

Preparation Method: Need to finely chop all the vegetables along with the spinach. Add 2-3 table spoon of amul butter and finely roast all the vegetables add, salt & turmeric powder. (Need to add one by one vegetable only). After roasting keep aside for cooling Batter Preparation - Mix Gram flour, Rice flour, Corn flour,Jeera pwder, asafetida, salt, turmeric powder with water (less) to get batter paste add 3-4 table spoons of gingely oil to get the crispy bondas. Mix roasted vegetables in the batter well. Need to keep aside the mixing for 5-10 minutes to get all the roasted vegetables completely in the batter. In the mean while let the Gingely oil gets heat in the pan Make those mixers as small round shaped bondas and fry in the gingely oil. Fry till it turns to golden brown color. Serve those bondas along with tomato curd chutney. Chutney Preparation: Grind tomato & Amul Curd in the mixer like a paste. Add 2 table spoon of gingely oil in the pan along with ½ table spoon of tamarind paste. Now add the grinded paste in the pan and fry till it turns fine chutney. Finally add coriander leaves (can add baby onion leaves as well). Serve Hot Vegetable Bondas with Tomato Curd Chutney. Note: No Spicy added it will be best for all aged people.

About Recipe

How to make Vegetable Bonda along with tomato curd chutney

(42 ratings)
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Prep time
mins
Cook time
mins
Total time
0 mins
Vegetable Bonda along with tomato curd chutney
Author : Vahchef
Main Ingredient : 0
Servings : 0 persons
Published date : November 16, 2016


Ingredients used in Vegetable Bonda along with tomato curd chutney
• Spinach - 1/4 cup.
• Carrot - 1/4 cup.
• Beans - 1/4 cup.
• Cabbage - 1/4 cup.
• Beetroot - 1/4 cup.
• Peas - 50 to.
• Tamarind paste - 25 grams.
• Besan gram flour - 1 cup.
• Rice flour - 1/2 cup.
• Corn flour - 1/4 cup.
• Jeera powder - 50 grams.
• Asafoetida - 10 grams.
• Salt - 10 grams.
• Gingely oil - 1000 ml.
• Dalda - 50 grams.
• Radish - 1/4 cup.
• Onions - 1/4 cup.
• Garlic - 10 piece.
• Leaves (curry & corriander) - 100 grams.
• Turmeric powder - 15 grams.
Method:
Preparation Method: Need to finely chop all the vegetables along with the spinach. Add 2-3 table spoon of amul butter and finely roast all the vegetables add, salt & turmeric powder. (Need to add one by one vegetable only). After roasting keep aside for cooling Batter Preparation - Mix Gram flour, Rice flour, Corn flour,Jeera pwder, asafetida, salt, turmeric powder with water (less) to get batter paste add 3-4 table spoons of gingely oil to get the crispy bondas. Mix roasted vegetables in the batter well. Need to keep aside the mixing for 5-10 minutes to get all the roasted vegetables completely in the batter. In the mean while let the Gingely oil gets heat in the pan Make those mixers as small round shaped bondas and fry in the gingely oil. Fry till it turns to golden brown color. Serve those bondas along with tomato curd chutney. Chutney Preparation: Grind tomato & Amul Curd in the mixer like a paste. Add 2 table spoon of gingely oil in the pan along with ½ table spoon of tamarind paste. Now add the grinded paste in the pan and fry till it turns fine chutney. Finally add coriander leaves (can add baby onion leaves as well). Serve Hot Vegetable Bondas with Tomato Curd Chutney. Note: No Spicy added it will be best for all aged people.





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