Savoury Or Sweet? Bonda Recipes For All Your Cravings

Why choose one when you can enjoy the bonda recipe with two variations: sweet bonda with the hero ingredient- bananas, and the savoury aloo bonda?

Published On Jun 28, 2024 | Updated On Jun 28, 2024


If you routinely end up with ripe bananas that are on the verge of going bad, we have a wonderful treat for you. The humble banana with the addition of a few simple ingredients can give you crispy sweet bonda- the perfect evening snack for you, and take your tea time to another level. Once you give this bonda recipe a try, we’re sure you will want to make it over and over again!


Bonda is a fried snack popularly made in the southern states of India of Tamil Nadu, Karnataka, Andhra Pradesh, Telangana, and Kerala. A bestseller in tea shops, coffee houses and even street stalls, the bonda also has a special place in festive meals. These delightfully crunchy balls are made using different variations and ingredients. While a sweet bonda is made using bananas and dates in many households, a slight twist on this is Kerala’s Sugiyan, made using sweetened lentils as the key ingredient. The beloved savoury bonda is made by deep frying mashed potatoes, spiced and coated in besan or chickpea flour.

Despite the fact that bonda is made and eaten all round the year, enjoying a piping hot bonda plate in Indian monsoons is a sentimental affair. With a steaming cuppa joe, biting into a crunchy bonda against the soundscape of chattering rain is everything your soul needs. And whether you have a sweet tooth or crave savoury goodies while snacking, we have just the perfect bonda recipe for you. Neither of these bonda recipes has maida or refined flour. The wheat flour bonda recipe below comes together in minutes and can be enjoyed guilt-free.

  1. 2 ripe bananas
  2. 2 tbsp jaggery
  3. 1 tbsp coconut pieces
  4. 4 deseeded dates
  5. 1/2 tsp cardamom powder
  6. 1 cup wheat flour
  7. 1 tsp ghee
  8. Cooking soda
  9. Cashew nuts
  10. Oil for frying
  1. Skin and slice the bananas and put them in a bowl. Add jaggery, coconut bits, pitted dates, cashew nuts, and cardamom powder to it. 
  2. Mix them all well and add the wheat flour to make the bonda dough.
  3. Mash the bananas gently to blend them into the flour, combining all the ingredients added previously.
  4. Add ghee, fold it all in and add the cooking soda.
  5. Mix well and let the dough rest for 5-10 minutes. This step is important to get a crispy bonda, so try not to rush it.
  6. Pour enough oil for deep frying in a kadai and heat it. Maintain medium heat.
  7. Make small balls out of the dough and then gently drop them into hot oil. Fry the batch of sweet bonda until they are evenly golden brown in colour.
  8. Remove them from the kadai, blot off excess oil and serve the sweet bondas hot. You can dust the plated bondas with some powdered sugar for added sweetness.

  1. 4 large potatoes, boiled and mashed
  2. 1 medium onion, finely chopped
  3. 2-3 green chillies, finely chopped
  4. 1 teaspoon ginger, finely grated
  5. 1 teaspoon mustard seeds
  6. 1 teaspoon cumin seeds
  7. 1 ½ teaspoon turmeric powder
  8. 1  teaspoon red chilli powder
  9. 4-6 curry leaves
  10. 2 tablespoons fresh coriander leaves, finely chopped
  11. 2 tablespoons oil
  12. 1 cup chickpea flour (besan)
  13. A pinch of asafoetida
  14. Salt to taste
  15. Water (to make a thick batter)
  16. Oil for deep frying
  1. 1. Heat 2 tablespoons of oil in a pan over medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves.
  2. Add finely chopped onions and sauté until they turn golden brown. Add green chilies and grated ginger, sauté for a minute.
  3. Add turmeric powder, red chili powder, and salt. Mix well.
  4. Add the mashed potatoes and mix thoroughly to combine all ingredients. Cook for a few minutes, stirring occasionally.
  5. Add chopped coriander leaves and mix. Turn off the heat and let the mixture cool.
  6. In a mixing bowl, add chickpea flour, turmeric powder, red chili powder, asafoetida, and salt.
  7. Gradually add water to the dry ingredients, mixing well to form a thick, smooth batter. The batter should be thick enough to coat the potato balls without dripping too much.
  8. Once the potato mixture has cooled, divide it into small portions and shape them into round balls.
  9. Heating oil in a deep frying pan over medium heat, dip each potato ball into the batter, drain off the excess lightly and drop into the hot oil. 
  10. Fry the bondas until they are golden brown and crispy, turning occasionally to ensure even cooking. Once they perfectly fried, remove the bondas and blot off excess oil. Aloo bonda is ready to be served with chutney or chillies.

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