Tea Shop Style Onion Bonda | Onion Bonda Recipe
Tea Shop Style Onion Bonda Biting into a crispy Onion Bonda while sipping hot tea is an unforgettable experience. This popular snack, found in almost every tea stall across Tamil Nadu, disappears faster than it takes to make. That’s how incredibly tasty it is!
The ingredients required for these simple onion bondas are minimal, but if you want to recreate that authentic tea shop flavor, it’s crucial to understand the key tips. Only then will you get that perfect crispy texture!
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Tips
Slicing the Onions:
- Slice the onions slightly thick. That way, the outer layer fries well while the inside remains soft and flavorful. If you slice them too thin, they will overcook and become stringy, losing the essence of a good bonda.
Mixing the Batter:
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Generally, you don’t need to add water. The moisture released from the onions is enough to bind the batter.
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Avoid over-mixing the onions, as it can release excess water and make the batter soggy. A semi-dry consistency yields crispy bondas.
Frying Technique:
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Once the bondas are dropped into hot oil, don’t touch them for 2–3 minutes. After that, gently flip them. This ensures they fry evenly without breaking apart.
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If you stir immediately after adding them, they might fall apart. These bondas need time to cook slowly; only then will they turn crispy and delicious.
Tea Shop Style Onion Bonda | Onion Bonda Recipe - Recipe Video
Tea Shop Style Onion Bonda | Onion Bonda Recipe
Prep Time 5 mins- Cook Time 25 mins
- Total Time 30 mins
Servings 3
Ingredients
- ½ kg Onion Slices
- 2 tbsp Chopped Green Chillies
- ½ tsp Cumin Seeds
- 1 tbsp Ginger-Garlic Paste
- 1. 1/2 tsp Red chilli powder
- Salt – to taste
- 2 tbsp Chopped Curry Leaves
- ¼ cup Chopped Coriander Leaves
- ¼ cup Chopped Mint
- 3 tbsp Rice Flour
- 2 tbsp Maida (all-purpose flour)
- ¾ cup Besan (gram flour)
- Oil – for deep frying
Instructions
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Add all ingredients except flours to the slightly thickly sliced onions and mix well by hand, pressing firmly.
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Now add the maida, rice flour, and besan. Mix again into a semi-dry dough—moist enough to bind, but not watery.
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Wet your hands slightly and shape into small balls. Drop them into hot oil. Let them fry on medium flame without touching for 2–3 minutes.
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Then, gently flip and fry until the bubbling reduces and bondas turn golden brown and crisp.
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Bondas may feel soft right off the stove; let them rest on a wire rack or perforated plate for 5 minutes. They’ll become crunchy and irresistibly delicious.
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