Tea Kadai Onion Bonda, also known as Vengaya Bonda, is a popular South Indian tea-time snack made with sliced onions, gram flour, rice flour, and aromatic spices. These delicious onion bondas are golden and crispy on the outside while remaining soft, fluffy, and flavourful inside. Easy to prepare at home, they make the perfect Evening Snack to enjoy with a hot cup of tea or coffee. Serve them with coconut chutney or your favourite dip for an irresistible snack.
You may also like: Vegetable Pakoda, Pattanam Pakoda, Tea kadai masala vadai
Ingredients for making Tea Kadai Onion Bonda
2 medium-sized onions, thinly sliced
1 cup gram flour or besan
2 tablespoons rice flour
2 tbsp. maida
2 green chillies, finely chopped
1 tbsp. ginger garlic paste
2 tablespoons coriander leaves, chopped
A few curry leaves, chopped
A few mint leaves, chopped
½ teaspoon fennel seeds
A pinch of asafoetida
Salt to taste
1 tablespoon hot oil
Water, as required
Oil, for deep frying
Method for making Tea Kadai Onion Bonda
1. Add the sliced onions, salt, and green chillies to a bowl. Mix well and gently squeeze the onions so they release moisture.
2.Add gram flour, maida, rice flour, ginger-garlic paste, coriander leaves, mint leaves, curry leaves, fennel seeds, asafoetida, and hot oil.
3. Mix everything well. Sprinkle water little by little and prepare a thick, slightly sticky dough. Do not add too much water.
4. Heat oil in a deep pan over medium heat. Take small portions of the dough and gently drop them into the hot oil. Avoid overcrowding the pan.
5. Fry the bondas on medium heat, turning occasionally, until they become golden brown and crisp.
Tips for Crispy Onion Bondas
Use very little water because the onions will release moisture.
Rice flour helps make the bondas crisp.
Fry them over medium heat so they cook evenly inside.
Adding hot oil to the batter gives the bondas a light and crunchy texture.
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