Vegetable Bonda | How to prepare | Bhojanashale

Chop the vegetables- beetroot, carrot and beans.

You can use either frozen green peas /fresh green peas/dry green peas.
If you are using dry peas, soak it overnight, then you can keep the green peas for boiling next day. If you are using fresh peas/frozen peas, you can directly keep it for boiling

In a pressure cooker, slice the potatoes in half and cook.
Cook until 3 whistles.

If the pressure cooker is big enough, use the additional space to cook the vegetables as well along with potatoes (beetroot, carrot, and beans).
Else boil it separately.
Do not keep the potatoes and vegetables in the same vessel, use separate vessels.

Once the potatoes are cooled, peel the skin of the potato. Smash the potato & keep aside.
Drain the water from the vegetables.

In a large bowl add all the vegetables & smashed potato.

Add the green chillies, coriander leaves, salt, red chilli powder and chat masala. Mix well. Do not completely smash them while mixing.

Prepare small balls from the vegetable mixture.

In another bowl, add 1/4 cup rice flour, 1/2 cup besan, salt and red chilli powder if you require spicy. Add 1/4 cup of water and mix well.

Let the batter be a little thick, else the vegetable won't bind while frying.