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The real South Indian Bonda.jpg
Place of origin South India
Region or state Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana
Serving temperature Hot
Main ingredients Gram flour batter, potato (or other vegetables)
Cookbook: Bonda  Media: Bonda

Bonda is a typical South Indian snack[1][2] that has various sweet and spicy versions of it in different regions.


A recipe for bonda (as parika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.[3]


Bonda served

The process of making a spicy bonda involves potato filling dipped in gram flour batter.

Bonda has a sweet and a spicy variant. Keralites prefer the sweet one called Sugiyan, while the savoury version is common in the rest of India.

Some regional variants in Kerala replace the potato with tapioca (Tapioca Bonda) or sweet potato and some onion, hard boiled egg (Mutta Bonda), masala, minced meat and other ingredients.

Vegetable Bonda is a dish of Udupi cuisine, where fresh green peas and other finely chopped vegetables like French beans, carrot and coriander leaves are used as filling. Mangalore bonda is another delicacy from Karnataka. This bonda, however, is made from maida (all-purpose flour).

See also[edit]


  1. ^ "Take pride in the bonda or pakora. It is our gift to the world". Hindustan Times. April 18, 2015. Retrieved January 9, 2017. 
  2. ^ Gupta, Chef Niru (February 1, 2016). "10 Best Karnataka (Kannada) Recipes". Retrieved January 9, 2017. 
  3. ^ K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7. 

External links[edit]