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📝 Description:
Try this Murungai Keerai Bonda, a flavorful and healthy version of the classic South Indian snack! Infused with the nutrition of drumstick leaves, these crispy bondas are perfect for tea-time, school snacks, or even as a festive treat. Easy to prepare and rich in iron and fiber, this recipe is a must-try for those who love traditional food with a healthy twist!
🌿 Ingredients:
Murungai Keerai (Drumstick Leaves): 1 cup (washed & chopped)
Besan (Gram Flour): 1 cup
Rice Flour: 2 tbsp
Onion: 1 small, finely chopped
Green Chilies: 2, finely chopped
Ginger: 1 tsp, grated
Cumin Seeds: 1/2 tsp
Fennel Seeds (Sombu): 1/2 tsp (optional)
Red Chili Powder: 1/2 tsp
Turmeric Powder: 1/4 tsp
Asafoetida (Hing): A pinch
Salt: To taste
Baking Soda: A pinch
Water: As needed
Oil: For deep frying
👨🍳 Instructions:
Prep Batter: In a large bowl, combine besan, rice flour, red chili powder, turmeric, salt, cumin, fennel seeds, and asafoetida.
Add chopped onions, green chilies, ginger, and drumstick leaves. Mix everything well.
Gradually add water to form a thick, drop-able batter. Add a pinch of baking soda just before frying.
Heat oil in a kadai. Drop small portions of batter and fry until golden and crisp.
Remove and drain on a paper towel.
🍽️ Serving Suggestion:
Serve hot with coconut chutney or tomato sauce.
Perfect for evening snacks, kids lunch box, or festival starters.