Easy Keerai Spinach Bonda Recipe
These crisp spinach bondas are spiced, golden fritters with tender centers and a satisfying crunch. Serve hot with coconut or mint chutney.
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Servings:
Ingredients
Main Ingredients
- 2 cup spinach, finely chopped
- 1.25 cup chickpea flour (besan)
- 0.33 cup rice flour
- 0.5 cup yellow onion, finely chopped
- 2 tsp green chili, minced
- 1 tsp fresh ginger, grated
- 1 tbsp curry leaves, chopped
- 0.75 tsp cumin seeds
- 0.5 tsp fennel seeds optional
- 0.13 tsp asafoetida (hing)
- 0.25 tsp baking soda
- 0.75 tsp fine sea salt adjust to taste
- 0.5 cup water add as needed for a thick batter
- 2 cup vegetable oil, for deep-frying
- 1 tsp lemon juice optional, for serving
Instructions
Preparation Steps
- Prep the produce: finely chop spinach, onion, curry leaves, and mince the green chilies. Grate the ginger.
- Whisk chickpea flour, rice flour, cumin, fennel, asafoetida, baking soda, and salt in a mixing bowl.
- Stir in spinach, onion, chilies, curry leaves, and ginger until evenly coated with the flour mixture.
- Add water gradually to make a thick, scoopable batter that holds shape without spreading.
- Heat oil in a deep pan over medium heat to about 350°F. Keep a wire rack or paper towels ready.
- Drop heaping spoonfuls of batter into the hot oil, working in batches to avoid crowding.
- Fry 3–4 minutes per batch, turning until deep golden and crisp. Adjust heat to maintain temperature.
- Drain bondas well. Sprinkle with lemon juice if using, and serve hot with coconut or mint chutney.
Notes
Variation: Add 1–2 tablespoons grated coconut or a spoon of crushed peanuts for extra texture. For a lighter version, air-fry at 375°F for 10–12 minutes, turning once and brushing with a little oil.
Serving/Storage: Keep the batter thick so the bondas fry up fluffy. Fry just before serving for best crunch; re-crisp leftovers in a 375°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Easy Keerai Spinach Bonda Recipe flavors. All ingredient ratios and instructions are independently developed.