Banana Bonda ready in 30 minutes

Banana Bonda ready in 30 minutes

Banana bonda, a variation to potato bonda.
Preparation Time: 
Cooking Time: 
Makes 8 to 10 bondas




1 cup urad dal (split black lentils)
100 gms beaten rice (poha)
100 gms green peas
500 gms raw banana
1 tbsp ginger-green chilli paste
1/2 tbsp lemon juice
1 tbsp sugar
2 tsp garam masala
salt to taste
20 raisins (kismis)
1/2 cup chopped coriander (dhania)
1/4 cup chopped mint leaves (phudina)
1 tsp chilli powder
1 tsp oil
1 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
1 tbsp turmeric powder (haldi)
oil for deep frying




  1. Soak urad dal for 3-4 hours in water, drain and keep aside.
  2. Blend the urad dal in a mixer into a smooth paste, using little water, salt and little water to make smooth batter. Keep aside.
  3. Soak the beaten rice in enough water for 1/2 hour.
  4. Boil the peas and bananas in a pressure cooker for 2 whistles.
  5. Peel and mash bananas, add the peas and mix well in a bowl.
  6. Add the ginger-green chilli paste, lemon juice, sugar, garam masala, salt, raisins, coriander, soaked poha, chilli powder and mint and mix well.
  7. Heat a tsp of oil in a pan, add the urad dal and saute till it turns to golden in colour.
  8. Add the hing and haldi powder, mix well and add to the mixture of banana-peas and mix well.
  9. Divide the mixture into equal portion and shape it into round balls.
  10. Dip banana balls in the prepared batter.
  11. Heat the oil in kadhai and deep-fry the bondas till golden and crispy.
  12. Serve hot with chutney and sauce.
by & Tarla Dalal


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She is an ambitious editor who wants to change things. Having experienced stories - as many other Indian women and girls - that should not take place in today's times she wants to contribute to a better world. Having a study background in International Relations Alisa lives and works in New York City while her parents are originally from Bangalore.