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|Alternative names||Aloo-Chop(in Odisha)|
|Place of origin||South India|
|Region or state||Odisha, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana|
|Main ingredients||Gram flour batter, potato (or other vegetables)|
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.
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).
- "Take pride in the bonda or pakora. It is our gift to the world". Hindustan Times. April 18, 2015. Retrieved January 9, 2017.
- Gupta, Chef Niru (February 1, 2016). "10 Best Karnataka (Kannada) Recipes". food.ndtv.com. Retrieved January 9, 2017.
- K.T. Achaya (2003). The Story of Our Food. Universities Press. p. 85. ISBN 978-81-7371-293-7.
- Richa Hingle. Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Sanjay&Co. ISBN 978-19-41252-10-9.
- Ranveer Brar. "Mangalore Bonda". Livingfoodz.com.
|Wikimedia Commons has media related to Bonda.|
|Wikibooks Cookbook has a recipe/module on|
- Recipe: Aloo Bonda
- Recipe: Malabar Egg Bonda (Mutta Bonda)
- "Bengali Recipes :Seven most Wanted Bengali Dishes". Typical Indian. Retrieved 2016-01-03.