How to Make Leafy Greens and Paneer Vada (Bonda)

Updated on September 14, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Leafy Greens and Paneer Vada (Bonda)
Leafy Greens and Paneer Vada (Bonda)

A Super Yummy Party Appetizer!

Using leafy greens in my daily cooking makes me happy because they are a good source of vitamins, protein, fiber, and minerals. They help clean the stomach and aid in easy bowel movements.

Leafy greens and paneer vada (bonda) is a delicious snack or appetizer that is made with leafy greens, paneer, chickpea flour, rice flour, potato, onions, herbs, and spices. I think making this snack is one of the best ways to use leafy greens in our diet. This snack is not only scrumptious but also nutrient-dense. In addition, this snack is quick and easy to make. You can make the batter and stuffing in advance and keep them in the refrigerator, and then fry it up whenever you're ready.

Let me show you in detail how to make leafy greens and paneer vada.

5 stars for Leafy Greens and Paneer Vada (Bonda)

Cook Time

Prep time: 25 min
Cook time: 16 min
Ready in: 41 min
Yields: 12 vada

Ingredients

  • 2 cups leafy greens, washed (I use mixed greens. You can use just one, if you prefer. Spinach is a good choice.)
  • 2 potatoes, boiled, peeled, and mashed
  • 2 green chilies
  • 2-3 garlic cloves
  • 1/2 inch ginger, chopped
  • 1 cup chickpea flour, for the batter
  • 3 tablespoons grated paneer
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon + 1/4 teaspoon red chili powder (1/4 teaspoon for the batter and 1/4 teaspoon for the stuffing)
  • 1/4 teaspoon garam masala powder or spice powder (optional)
  • 1/4 teaspoon raw mango powder (amchur powder)
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon carom seeds, for the batter
  • Oil for deep frying

Instructions

  1. In a mixing bowl add chickpea flour, 1/4 teaspoon red chili powder, carom seeds, and a little salt. Prepare a thick and lump-free batter while adding water little by little. Set aside.
  2. Heat 1 teaspoon oil in a deep-bottomed pan. Throw in cumin seeds, garlic, broken green chilies, and ginger pieces. Saute until cumin seeds crackle. Add washed leafy greens and some salt.
  3. Saute the mixture until the leafy greens wilt completely. Turn off heat. Transfer the mixture to a blender and prepare a coarse paste.
  4. Add mashed potatoes, leafy greens paste, grated paneer, red chili powder, amchur powder, garam masala powder or spice powder, and salt. Mix well to make a smooth dough.
  5. Divide the dough into many lemon-sized portions. Shape them into balls. Arrange them on a plate.
  6. Heat the oil for deep-frying. Dip a few balls in the batter so that they become uniformly coated with the batter. Gently slide the coated balls into the medium-hot oil. Don't overcrowd them.
  7. Turn them after 1 minute. Reduce heat once the balls become golden brown. Fry them until the outer covering of the balls (bonda) becomes golden brown and crunchy.
  8. Remove and place the balls on an absorbent paper towel.
  9. Repeat the same process with the remaining balls and the batter.
  10. Serve hot vada with tomato sauce or coconut chutney. They are delicious even without a side dish. Enjoy the irresistible fresh flavor of the herbs and spices!

Important Tips:

Be careful while adding salt at each step. Because you are adding salt separately for the batter, filling, sauteing the greens, etc., there is a possibility of the final product becoming salty. So, at each step, add only the required portion of the salt. One more thing to remember is that leafy greens often are a bit salty on their own.

Photo Tutorial

Step one: Add chickpea flour, red chili powder, salt, and carom seeds to a mixing bowl. Add water little by little and prepare a thick and lump-free batter.
Step one: Add chickpea flour, red chili powder, salt, and carom seeds to a mixing bowl. Add water little by little and prepare a thick and lump-free batter.
The batter
The batter
Wash leafy green veggies. I used mixed greens, but you can choose to use just one type of leafy green, if you prefer (spinach is a good choice).
Wash leafy green veggies. I used mixed greens, but you can choose to use just one type of leafy green, if you prefer (spinach is a good choice).
Step two: Heat a teaspoon oil in a deep-bottomed pan. Add cumin seeds. Allow it to crackle. Throw in garlic, green chilies, and ginger. Saute for a few seconds.
Step two: Heat a teaspoon oil in a deep-bottomed pan. Add cumin seeds. Allow it to crackle. Throw in garlic, green chilies, and ginger. Saute for a few seconds.
Step three: Add leafy greens and a very small amount of salt. Salt helps to retain the color of the vegetable. Saute until the greens wilt completely. Turn off the heat. Allow it to cool.
Step three: Add leafy greens and a very small amount of salt. Salt helps to retain the color of the vegetable. Saute until the greens wilt completely. Turn off the heat. Allow it to cool.
Transfer the greens mixture into a blender. Grind to get a coarse paste.
Transfer the greens mixture into a blender. Grind to get a coarse paste.
Step four: Add the leafy greens paste, grated paneer, mashed potatoes, red chili powder, spice powder or garam masala powder, raw mango powder, and salt. Mix well to prepare a firm dough.
Step four: Add the leafy greens paste, grated paneer, mashed potatoes, red chili powder, spice powder or garam masala powder, raw mango powder, and salt. Mix well to prepare a firm dough.
Divide the dough into many lemon-sized portions. Shape them into balls. Set the balls on a plate alongside the batter.
Divide the dough into many lemon-sized portions. Shape them into balls. Set the balls on a plate alongside the batter.
Step five: Heat the oil for deep-frying. When the oil becomes moderately hot, dip a few balls in the batter and gently slide them into the oil. Don't overcrowd them. Turn them occasionally to ensure uniform cooking on all sides.
Step five: Heat the oil for deep-frying. When the oil becomes moderately hot, dip a few balls in the batter and gently slide them into the oil. Don't overcrowd them. Turn them occasionally to ensure uniform cooking on all sides.
Once they become golden brown and crispy, remove and place on an absorbent paper towel.
Once they become golden brown and crispy, remove and place on an absorbent paper towel.
Repeat the same with the remaining balls and the batter. Your favorite leafy greens and paneer vada (bonda) is ready to eat! Serve them hot with coconut chutney or tomato sauce. Enjoy the deliciousness and irresistible flavor!
Repeat the same with the remaining balls and the batter. Your favorite leafy greens and paneer vada (bonda) is ready to eat! Serve them hot with coconut chutney or tomato sauce. Enjoy the deliciousness and irresistible flavor!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 120
Calories from Fat27
% Daily Value *
Fat 3 g5%
Carbohydrates 6 g2%
Sugar 0 g
Fiber 2 g8%
Protein 3 g6%
Cholesterol 0 mg
Sodium 5 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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