Jiangsu-style Crispy Vegetable Bonda

Ingredients

In this adaptation, the traditional Indian bonda is transformed into a Jiangsu-style dish by incorporating the unique flavors and techniques of Jiangsu cuisine. The original recipe is modified to include Jiangsu-specific ingredients and spices, resulting in a fusion of flavors that is both exciting and delicious. We alse have the original recipe for Bonda, so you can check it out.

• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon white pepper 1/2 teaspoon white pepper
• 1/2 teaspoon five-spice powder 1/2 teaspoon five-spice powder
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 cup (150g) finely chopped mixed vegetables (carrots, cabbage, bell peppers, etc.) 1 cup (150g) finely chopped mixed vegetables (carrots, cabbage, bell peppers, etc.)
• Vegetable oil, for deep frying Vegetable oil, for deep frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 4g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, white pepper, and five-spice powder.
2. 2.
   Gradually add water to the dry ingredients while stirring continuously to form a smooth batter.
3. 3.
   In a separate bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
4. 4.
   Add the finely chopped mixed vegetables to the soy sauce mixture and toss until well coated.
5. 5.
   Pour the vegetable mixture into the batter and mix until all the vegetables are evenly coated.
6. 6.
   Heat vegetable oil in a deep pan or wok over medium heat.
7. 7.
   Drop spoonfuls of the vegetable batter into the hot oil and fry until golden brown and crispy.
8. 8.
   Remove the bondas from the oil using a slotted spoon and drain on a paper towel-lined plate.
9. 9.
   Serve the Jiangsu-style Crispy Vegetable Bondas hot with a dipping sauce of your choice.

Treat your ingredients with care...

• All-purpose flour — Sift the flour before using to ensure a smooth batter.
• Five-spice powder — If you can't find pre-made five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For extra crispiness, you can add a tablespoon of rice flour to the batter.
• Experiment with different vegetables to create your own unique flavor combinations.
• Serve the bondas with a tangy tamarind chutney or a spicy chili sauce for an extra kick.
• Make sure the oil is hot enough before frying the bondas to ensure they cook evenly and become crispy.
• If you prefer a milder flavor, reduce the amount of white pepper in the batter.

Serving advice

Serve the Jiangsu-style Crispy Vegetable Bondas as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by a dipping sauce of your choice.

Presentation advice

Arrange the bondas on a platter, garnished with fresh herbs such as cilantro or parsley. Serve them alongside the dipping sauce to enhance the visual appeal of the dish.