Bonda or Bajji made of Palak / Spinach helps bring a nice variety to your regular evening snacks or lunch.

Served with Sauce or Chutney. This is a very easy and instant bonda recipe. It is also called as Keerai Bonda / PalakBonda which is famous as evening time snacks

Step 1: Ingredients Required

Palak/Spinach Leaves – 1 bunch with 20-25 leaves
Onion – 1 medium sized
Green Chillies – 2-3
Besan or Bengal Gram Flour – 1/2 to 3/4 cup
Coriander Leaves - 1strig
Mint Leaves - 1strig
Red Chilli Powder – 1 tsp
Cooking Soda – 1 tsp
Salt ( as required )
Oil (for deep fry)

Step 2: Preparation

Finely chop the Onion, Green Chilies, and the Palak/Spinach leaves.

Keep aside!!

Step 3: Mix 'Em All

Add all the chopped vegetables, Red Chilli Powder, Cooking Soda and Salt in a flat bottom pan.

Mix well.

Step 4: Prepare Dough

Besan or Bengal Gram Flour is used to prepare a semi-solid dough to let you comfortably deep fry the Bonda/Bajji in oil.

When preparing the dough, make sure that the Besan or Bengal Gram Flour is added incrementally (do not add in one go) making sure the final dough mixture has more vegetables than flour.

Keep aside the dough for 10 minutes.

High vegetable content gives a better taste to the Bonda/Bajji.

**Do not add any water to the dough. The Palak/Spinach leaves and Onions themselves supply the water content required for the mixture.**

Step 5: Deep Fry

Heat the Oil in a pan enough to prepare for deep-frying.
Once the oil is heated up, now take a small portion of the dough in hand.
Make them into a sphere shape, drop into the oil.
Deep fry in low flame.

Step 6: Ready to Serve

They are fried and ready to serve.

Once the bonda's turn golden amber in color, remove them from the oil and place it on to paper napkins to remove excess oil.

These Palak/Spinach Bonda can be served with some green chutney, coconut chutney, or with your favorite ketchup. This is so far the best combination to enjoy tea-time.

That's all Foodies!! Happy Tea-Time.