Venkatesh Bhat makes Railway Chutney and Mangalore Bonda

Ingredients

• 250 g All-Purpose Flour (sifted)
• 200 ml Plain Yogurt (room temperature)
• 1 pinch Asafoetida (optional, for flavor)
• 10 leaves Curry Leaves (finely chopped)
• 20 g Ginger (finely chopped)
• 3 Green Chillies (finely chopped, adjust for heat)
• 1/4 tsp Black Pepper (freshly ground)
• 1/2 tsp Cumin Seeds
• 1/2 tsp Appam Soda (Baking Soda)
• 15 g Salt (or to taste)
• 500 ml Rice Bran Oil (Orysa) (for deep frying, high smoke point)
• 150 g Roasted Gram (Roasted Chana Dal) (about 1 cup)
• 50 g Fresh Grated Coconut (about 1/2 cup, lightly packed)
• 10 Green Chillies (for chutney) (whole, very spicy)
• 3 Garlic Cloves (peeled)
• 20 g Ginger (for chutney) (chopped)
• 30 g Coriander Leaves (roughly chopped)
• 1/2 tsp Tamarind Paste (thick tamarind water)
• 500 ml Water (for chutney) (approximately 2 tumblers)
• 2 tbsp Extra Light Olive Oil (Fedora) (for tempering chutney)
• 1 tsp Mustard Seeds
• 2 tbsp Urad Dal (Split Black Gram) (handful, for tempering)
• 5 Curry Leaves (for tempering) (fresh)

Instructions

1. Prepare Bonda Batter

   Sift 250 g all‑purpose flour into a mixing bowl. Add 200 ml plain yogurt, a pinch of asafoetida, 10 chopped curry leaves, 20 g chopped ginger, 3 finely chopped green chillies, 1/4 tsp black pepper, 1/2 tsp cumin seeds and 1/2 tsp baking soda. Add 15 g salt. Whisk until a smooth, thick batter forms – no water is added. Cover and let rest at room temperature for 15 minutes.

   Time: PT25M

2. Make Railway Chutney

   In a blender combine 150 g roasted gram, 50 g grated coconut, 10 whole green chillies, 3 garlic cloves, 20 g chopped ginger, roughly chopped coriander leaves, 1/2 tsp tamarind paste and salt to taste. Blend to a fine paste. Transfer to a bowl, add 500 ml water and stir until smooth. In a small pan heat 2 tbsp extra‑light olive oil, add 1 tsp mustard seeds and wait for them to pop. Add 2 tbsp urad dal and fry until golden, then add 5 fresh curry leaves and toss. Pour this tempering over the chutney, mix well, and adjust salt.

   Time: PT15M

3. Heat Oil for Frying

   Pour the rice bran oil into the kadai and heat over medium‑low flame. The oil should be hot enough that a drop of batter sizzles and rises slowly, similar to the temperature for frying bhajis.

   Time: PT5M

4. Fry the Bondas

   Dip a wet hand into water, take a small portion of batter and gently drop it into the hot oil. Fry a few at a time, keeping the flame low. Stir occasionally so they turn evenly golden. Once they float and turn crisp (about 2‑3 minutes), remove with a slotted spoon and drain on paper towels.

   Time: PT10M

5. Serve Immediately

   Place the hot bondas on a serving plate, drizzle or dip them in the railway chutney, and serve with coffee or tea while still hot.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Plain Yogurt: Buttermilk, Milk mixed with lemon juice
• Instead of Asafoetida: Garlic powder (different flavor)
• Instead of Curry Leaves: Dried curry leaves (re‑hydrate)
• Instead of Ginger: Ground ginger (1/2 tsp)
• Instead of Green Chillies: Serrano chilies, Jalapeños
• Instead of Black Pepper: White pepper
• Instead of Cumin Seeds: Ground cumin (1/4 tsp)
• Instead of Appam Soda (Baking Soda): Baking Powder (1 tsp)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Rice Bran Oil (Orysa): Peanut oil, Sunflower oil
• Instead of Roasted Gram (Roasted Chana Dal): Roasted peanuts, Roasted soy nuts
• Instead of Fresh Grated Coconut: Desiccated coconut (re‑hydrate)
• Instead of Green Chillies (for chutney): Bird’s eye chilies
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Ginger (for chutney): Ground ginger (1/2 tsp)
• Instead of Coriander Leaves: Cilantro stems
• Instead of Tamarind Paste: Lime juice (1 tsp)
• Instead of Extra Light Olive Oil (Fedora): Rice bran oil, Canola oil
• Instead of Mustard Seeds: Urad dal (for crunch)
• Instead of Urad Dal (Split Black Gram): Chana Dal, Moong Dal

Equipment Needed

• Mixing Bowl
• Whisk or Hand Mixer
• Measuring Cups and Spoons
• Blender or Food Processor
• Kadai or Deep Frying Pan
• Slotted Spoon or Tongs
• Paper Towels
• Serving Plate

Critical Steps — Do Not Skip

• Rest the bonda batter for at least 15 minutes.
• Maintain medium‑low oil temperature; too hot will darken the bondas.
• Fry small batter portions for even cooking.
• Serve the bondas immediately with chutney to avoid rubbery texture.

Chef Tips from the Video

• Use Orysa rice bran oil for a lighter, less oily bonda; its high smoke point is ideal for deep frying.
• A wet hand helps shape perfect round bondas without sticking to the bowl.
• For extra crunch, add a pinch of rice flour to the batter.

Troubleshooting

Storage

Refrigerator: Chutney can be stored in an airtight container for up to 3 days. Reheat gently before serving.

Freezer: Fried bondas can be frozen on a tray, then transferred to a zip‑lock bag; re‑heat in oven at 180°C for 5‑7 minutes.

Room temperature: Do not keep fried bondas at room temperature for more than 30 minutes; they lose crispness.

Make-Ahead Tips

• The batter can be prepared up to 2 hours ahead; keep covered at room temperature.
• Railway chutney improves in flavor after resting for 30 minutes.
• Reuse the rice bran oil for another frying session; strain before storage.

Frequently Asked Questions