How to Make 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 may 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.
- 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 to 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
- In a mixing bowl, add chickpea flour, 1/4 teaspoon red chili powder, carom seeds, and a little salt. Add water little by little to create a thick and lump-free batter. Set aside.
- 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.
- Saute the mixture until the leafy greens wilt completely. Turn off heat. Transfer the mixture to a blender and prepare a coarse paste.
- 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.
- Divide the dough into lemon-sized portions. Shape them into balls. Arrange them on a plate.
- Heat the oil for deep-frying. Dip a few balls in the batter until they're uniformly coated. Gently slide the coated balls into the medium-hot oil. Don't overcrowd them.
- 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.
- Remove and place the balls on an absorbent paper towel.
- Repeat the same process with the remaining balls and the batter.
- 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!
Be careful while adding salt at each step. Because you are adding salt separately for the batter, filling, sauteing the greens, etc., the final product could become too salty. So, at each step, add only the required portion of the salt. Also, remember that leafy greens are often a bit salty on their own.
|Serving size: 1|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Carbohydrates 6 g||2%|
|Sugar 0 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|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.|