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    Home » Deep Fried Delights

    Keerai Bonda Recipe

    Published: Mar 31, 2012 by Radhika · This post may contain affiliate links · 20 Comments

    104 shares
    Keerai Bonda

    My grandma’s place will be surrounded by Drumstick and Neem trees. Each neighboring house will have at least 3-4 trees in their backyard. I  grew up  literally surrounded by them and the drumstick leaves makes a presence daily in the menu in one form or the other. Of all the recipes I looked forward to gorging on the bondas that she makes with the drumstick leaves. The aroma will be so good that it will make you feel faint with hunger. Pity I do no get fresh drumstick leaves quite often now-a-days. I used Arai keerai but if you can get hold of Murungai keerai try this recipe with that and you will not be disappointed.
     

    Keerai Bonda

    You’ll need:
    Keerai / Spinach – 1 bunch
    Chick pea flour / kadalai maavu – 1 cup (heaped)
    Corn flour – ½ cup
    Onion – ½ cup
    Ginger – ½ inch piece
    Green chilies – 2 tbsp
    Fennel seeds / Sombu – 1 tsp
    Cooking Soda – 1 pinch (optional)
    Chaat masala powder – ½ teaspoon (optional)
    Salt – to taste
    Oil – to deep fry
     
    Keerai Bonda-1
    Method:
     
    Pick, clean, wash the greens / keerai well. Chop them finely. The onions and green chilies have to be finely chopped as well. Grate the ginger.
     
    In a big bowl place the chopped greens, onions, green chilies, grated ginger. Sprinkle the chick pea flour and corn flour, cooking soda, if using and salt on top. Mix well with your hands. The flours would absorb the moisture if any and the mixture would look dry and crumbly.
     
    Scoop a handful of water and sprinkle on top and mix well with your hands. The mixture would come together like a dough. Make small balls and arrange on a plate.
     
    Heat oil in a big kadai / wok. When sufficiently hot drop the balls one after the other from the sides of the kadai into the hot oil. Cook over medium flame till the sizzling sound of the oil stops and the balls get cooked to golden brown. Drain on an absorbent paper.
     
    Sprinkle chaat masala powder over the bondas and shake well to get coated. Serve hot with coconut chutney.
     
    Notes:
     
    • I used Arai keerai / Amaranth leaves to make this bonda. Siru keerai will also suit well.
     
    • While picking the greens make sure you use only the leaf and discard the stems.
     
    • You can also add finely chopped garlic pods along with ginger.
     
    • Sprinkling chaat masala in the end is optional. Skip it if you do not like it but tastes good on hot bondas.

    This is off to Let’s Cook - Greens and to Only South Indian

    If you loved this recipe, tap --> Rate or in the recipe card below to give us a 5 star rating!
    If you have tried this recipe & have any more queries, send an email to ticklingpalates@gmail.com

    More Deep Fried Delights

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    • Masala Vada - Paruppu Vada - Chana Dal Vada Recipe
    • Pattanam Pakoda - Tea Kadai Medhu Pakoda Recipe
    • Mushroom Pepper Fry Recipe

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    Comments

    1. Anonymous

      October 06, 2012 at 10:35 pm

      Radhika its so nice to see this recipe ,we are stuck in uk and all that bonda,vadai,bajji,murruku and so many things to eat from our land ,never mind ,i'll try to make this bonda i hope it comes good .thank you for your good work
      prabhu

      Reply
    2. Pari

      April 03, 2012 at 10:29 am

      Hi. Nice bonda with greens. Pls update the logo and let me know. Thanks for linking.
      Join me in..

      FOODELICIOUS

      APRIL EVENT, ‘ONLY’- SNACKS & STARTERS + COOKBOOK GIVEAWAY

      Reply
    3. Hemavathi Murari

      April 02, 2012 at 10:10 am

      perfect wanted to make this but finally went on with spinach-oats mocktail.

      Check out my blog: Hema's Adugemane

      Reply
    4. Vimitha Anand

      April 01, 2012 at 6:57 pm

      Would love it with hot tea... Nice one

      Reply
    5. Follow foodie

      April 01, 2012 at 7:31 am

      Very tempting bondas

      http://followfoodie.blogspot.com/

      Reply
    6. GEETHA ACHAL

      April 01, 2012 at 4:30 am

      wow...Tempting and delicious bonda...pass me some here...

      Reply
    7. Maayeka

      March 31, 2012 at 11:15 pm

      Crispy,delicious and with so nice and bright colour ,different way of making spinach vada..loved the recipe.
      Anjana

      Reply
    8. Sumee

      March 31, 2012 at 10:57 pm

      Those look just DELICIOUS!!!! umm umm ummmmmmm

      Reply
    9. hemalata

      March 31, 2012 at 8:59 pm

      Innovative bondas looks so yummy n mouthwatering presentation.

      Reply
    10. Hema

      March 31, 2012 at 8:38 pm

      The keerai bondas look too good, feeling faint with hunger..

      Reply
    11. Shobha

      March 31, 2012 at 7:50 pm

      Nice keerai bondas..so inviting.

      Reply
    12. Kanan

      March 31, 2012 at 7:14 pm

      this vada looks so delicious and cute. love it

      Reply
    13. Priti

      March 31, 2012 at 5:12 pm

      Looks so perfect ...yum ...I guess I know your next post 🙂

      Reply
    14. the mad

      March 31, 2012 at 4:33 pm

      These are yummy. Great way to include greens in our diet.Thanks.

      Reply
    15. Kaveri Venkatesh

      March 31, 2012 at 2:37 pm

      Bondas look really delicious...very tempting

      Reply
    16. Pushpa

      March 31, 2012 at 11:00 am

      I can relate to those memories,bondas look yummy.

      Reply
    17. Priya Sreeram

      March 31, 2012 at 10:19 am

      my mom makes somethg similar & often- got nostalgic

      Reply
    18. radha

      March 31, 2012 at 10:10 am

      These look great. I have only made spinach pakoda. Will attempt this soon

      Reply
    19. Sailaja

      March 31, 2012 at 9:05 am

      Love the spinach vada.. Too good. Nice presentation

      Reply

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    Radhika of Tickling Palates Blog

    I'm Radhika. Welcome to Tickling Palates, a recipe blog with a focus on wholesome vegetarian, plant-based food that is delicious & comforting using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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