Method of Making Kofta Bonda

Three recipes for vegetable kofta or bonda are given.

Type: reduced fat, cholesterol free
Preparation Time: 1 hour

Healthy Snacks


  • 2 cup Besan
  • 4-6 slices white bread
  • 4-6 small size green peppers (capsicum)
  • 4 Potatoes medium size
  • 1 Onion finely chopped
  • 1/4 cup green peas
  • 1 small piece ginger root, grated
  • 2 tsp fresh lime juice
  • 2 green chili (or to taste)
  • 10-15 dried pomegranate (anardana) seeds (optional)
  • 1/2 tsp garam masala (or to taste)
  • 1 tsp red chili powder
  • salt to taste
  • 8-10 raisins/cashew nuts
  • Canola oil for frying


Type 1:

Take gram flour in a bowl and add water. Add salt and red chili powder to taste and mix well to get a thick consistency solution. Make small balls (size about 1.5") of the masala.

Heat the oil in a skillet. Place a ball in the solution and wrap it all round the ball. Drop the ball in the preheated oil to deep fry it for about 5 minutes. You can fry 3-4 balls at a time.

Serve warm with tomato sauce or coriander-mint chutney.


Keep besan batterof thick consistency. It will absorb less oil during deep frying.

Type 2:

Dampen a piece of bread in water and sqeeze any extra water. Take this piece in your palm and place a masala ball on it and wrap it carefully all round. Use your both hands, apply pressure and make a ball, completely covering the masala. Deep fry as for Type 1 above or bake like samosa.

Serve warm with tomato sauce or coriander-mint chutney.

Type 3:

Take a green peper or capsicum and make a slit lengthwise at its one side. Remove all the seeds. Fill it with masala. Dip it in the gram flour mixture as in Type 1 and deep fry for about 5 minutes.
Serve kofta, bonda with tomato sauce or coriander-mint chutney.

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