Bondas are a popular street food in parts of Indian like Mumbai. Bondas are little round dumplings made from chickpea flour and generally filled with potatoes. They are sold from street carts or footpath stores, and in those little working-men’s canteens that have wonderful, very cheap food.
It is not so hard to make them at home. We were given this recipe for cabbage bondas and they are delicious. They can be made flat into a patty, or round to resemble the potato bondas. We don’t know the source of this recipe – if you know please let us know so that we can update this post.
I usually make them into patty shapes, but can you see the two round ones on the side? They can be made round too. They taste a little different because they cook differently. Both are delicious.
makes 8 – 10
75g green or red cabbage, finely shredded
1 Tblspn onion, finely diced
2 Tblspn coriander leaves, finely chopped
1 tspn green chilli, finely chopped
0.5 tspn turmeric powder
80g chickpea flour
40g rice flour
1 tspn eno or 0.5 tspn baking soda
sea salt to taste
oil for deep frying
It is quite easy to chop the cabbage, onion, coriander and chilli in a small-bowl food processor or chopper, or even in an electric spice grinder. Or chop by hand.
In a large bowl mix the cabbage, onion, coriander leaves, chilli, turmeric powder, eno or baking soda, chickpea flour and salt to taste.
Add about 3 – 4 Tblspn water, 1 Tblspn at a time, stirring to combine until the mixture holds together firmly. Add more liquid if needed.
With wet hands, shape the mixture into flattened patties about 1cm thick and 3cm diameter. Or shape into small balls, like the potato bondas.
Heat the oil to 180C and deep fry the patties, a few at a time, until crisp and golden brown. It will take about 4 mins.
Drain on kitchen towels and serve hot with tea or coffee or with chilli sauce or coconut chutney. Chickpea flour can be a little drying so it is good to have them with a drink, chutney, dip/puree or other items that counterbalance that.
recipe notes and alternatives
The mixture can be stored in the fridge before adding the water, for up to 12 hours. The patties can be stored in the freezer prior to cooking. To cook, allow them to partially defrost but not fully before cooking. Be careful adding to the oil as they will contain some moisture. Cook until cooked through, golden and crispy.
I’ve served the flat cabbage bonda in a sandwich spread with chutney. You can even layer it with tomato, lettuce and other salad type ingredients.
Add some peas into the mix as well, for a change. Onion can also be added.
Add some chaat masala and ginger-garlic paste to the chickpea batter for extra lip smacking chatpata taste (spicy and sour or tangy taste).
You can cook balls of this mixture in a paniyaram pan instead of deep frying.