Mixed Vegetable Bonda

Ingredients:

Mixed vegetables - 2 cups (I used potatoes, carrots, green beans, capsicum, green peas, sweet corn)

Onion (medium) - 1 finely chopped

Green chillies - 3-4 finely chopped

Spring onions - few, finely chopped

Coriander leaves - few

Finely chopped ginger - 1 tbsp

Ground black pepper - 1/4 tbsp

Red chilly powder - 1/2 tbsp

Salt - as per taste

Oil - to deep fry

For batter:

Besan flour - 1/2 cup

Rice flour - 1/4 cup

Baking soda - pinch

Salt - as per taste

Water - as required

Procedure:

1. Boil potatoes, peel off the outer layer, mash them and set aside. 
2. Similarly boil all the vegetables and finely chop them.
3. Add finely chopped onion, green chillies, spring onions, chopped ginger, coriander leaves, red chilly powder, black pepper, salt and mix well.
4. Now make the vegetable mixture in to small balls of desired size and set aside.
5. Take a wide mixing bowl, add besan, rice flour, baking soda, salt and mix well with water to get a smooth batter without any lumps.
6. Heat oil in a wide kadai. When oil is sufficiently hot, dip each vegetable ball in to batter and leave slowly in to oil. Fry them until they turn to nice golden yellow. Serve hot with tomato ketch-up and enjoy. 

TIP: The stuffing can be of your personal choice, add vegetables based on your availability and taste. The batter should be thick enough to coat the balls. It should not be runny.