South Indian Vegetable Bonda

Vegetable Bonda is Aloo Bonda/Batata Wada with mixed veggies. A South Indian vegetarian burger recipe ideal for vegans too.

Ingredients:
Green Peas/Matar - about 1 cup
Carrots/Gajar (chopped) - about 1 cup
Green Beans/French Beans/Farasbi (chopped) - about 1 cup
Potato - 1 medium
Green Chili Paste - 1/2 tsp
Ginger Paste - 1/2 tsp
Cumin Seeds/Jeera - 1 tsp
Fennel Seeds/Saunf/Badishep - 1/2 tsp
Garam Masala - 1/4 tsp
Chat Masala - 1/2 tsp
Gram Flour/Chickpea Flour/Besan - 1/2 cup
Carom Seeds/Ajwain - 1/2 tsp
Cayenne Pepper/Red Chilli Powder - 1/4 tsp
Turmeric/Haldi - 1/4 tsp + 1/4 tsp
Baking Soda - a pinch
Salt
Oil

How to prepare Veggie Bonda:

• Boil the potato in enough water till soft. Let it cool completely. Potatoes help in binding the veggies, add more potatoes if you like. I added less potatoes to reduce the carbs.
• Dice the green beans and carrots as small as green peas. Steam beans, carrots, peas with little salt in a pressure cooker. No need of adding water if you are using a pressure cooker. Alternatively, you can cook the veggies in a pot with little water. Place the cooked veggies in a strainer to drain the water. 
• Instead of chopping, you can grate the carrots as well. Other veggies like cabbage, spring onions can also be added.
• Veggie Potato Mix: Heat about 2 tsp oil in a pan. Add cumin seeds, fennel seeds, ginger paste and green chili paste. Sauté for a minute and add the cooked veggies. Add garam masala, chat masala, 1/4 tsp turmeric and sauté till the moisture from the veggies is lost. Lightly mash the veggies while you sauté. Turn off the heat and add grated (or mashed) potato. Mix well till all the ingredients are mixed well. Taste for salt. After it cools, divide this veggie potato mix into round balls.
• You can try variations for the veggie mix - adding curry leaves/kadipata, cilantro/coriander leaves, kasoori methi/dry fenugreek leaves, chopped garlic, mustard seeds etc.
  
• Batter: In a mixing bowl, add chickpea flour, carom seeds, 1/4 tsp turmeric, cayenne pepper, baking soda and little salt. Add 2 tsp hot oil. Add water in small amounts to form a thick batter. Batter must be thick enough to coat the veggie balls.
• Dip the veggie balls in the batter and coat them well. Deep fry these veggie bondas in medium hot oil until the outer batter cover turns crisp and golden brown. 

Serve hot Veggie Bonda with Coconut Chutney.