Step 1: Prepare the Onion Base

Slice the onions thinly and place them in a large mixing bowl. Add 1 tsp of salt.

Step 2: Mix Onions and Salt

Using your hands, mix and press the onions with salt for about 5 minutes. This helps release moisture from the onions.

Step 3: Add Aromatics and Spices

To the onion mixture, add chopped green chillies, fennel seeds, finely chopped ginger, chopped coriander leaves, and Kashmiri chilli powder.

Step 4: Combine Ingredients

Use your hands to thoroughly mix all the spices and aromatics with the onions until well combined.

Step 5: Add Flours

Add maida (all-purpose flour), rice flour, and gram flour (besan) to the mixture.

Step 6: Form the Batter

Mix everything together without adding any water. The moisture released from the onions should be enough to form a thick, sticky batter.

Step 7: Add Baking Soda

Add a pinch of baking soda to the batter and mix it in.

Step 8: Deep Fry the Bondas

Heat oil for deep frying in a pan over medium heat. Take small portions of the mixture, shape them into rough balls, and carefully drop them into the hot oil.

Step 9: Fry Until Golden

Fry the bondas, turning them occasionally, until they are deep golden brown and crispy on all sides.

Step 10: Drain and Serve

Once cooked, remove the bondas from the oil using a slotted spoon and place them on a plate to drain excess oil. Serve hot.

• Do not add any water while mixing the batter; the moisture from the onions is sufficient.

• Add only a pinch of baking soda, as too much will make the bonda absorb a lot of oil.

• Slice the onions as thinly as possible for a crispy texture.