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Crispy Baked Besan Bonda Recipe — Low-Oil Indian Snack

After making Besan Bonda, memories of a much-loved snack stall in Mambalam, Chennai came rushing back. We used to frequent “Venkatramana Boli Stall” every evening when fresh treats were served and sold out quickly. Their Carrot Halwa, Puran Poli and Besan Bonda were my favorites. My sister and I were so hooked that on most Sundays we would send our father to pick up snacks — if he didn’t go, it usually meant our mother had prepared something at home. This baked Besan Bonda is inspired by a recipe from my mother’s cookbook. While she traditionally deep-fries them, I chose a healthier baked version that’s simple to prepare.

Ingredients

  • Besan (chickpea/gram flour) – 1/2 cup
  • Rice flour – 2 tbsp
  • Red chilli powder – 1/4 tsp Adjust to taste
  • Large onion – 1, finely chopped
  • Carom seeds (ajwain) – 1/8 tsp
  • Curry leaves – a few
  • Asafoetida – a generous pinch
  • Baking soda – 1/8 tsp
  • Baking powder – 1/8 tsp
  • Ghee or oil – 1 tbsp
  • Cooking spray or oil – for greasing (I used oil)

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a mixing bowl, combine besan, rice flour, red chilli powder, chopped onion, carom seeds, curry leaves, asafoetida, baking soda, baking powder and ghee or oil. Gradually add water and mix to form a thick, scoopable batter.
  • Lightly grease your hands with oil and shape the mixture into small balls.
  • Grease a muffin tray or line it with oil. Arrange the balls in the tray and bake in the preheated oven for 10–12 minutes. Turn each piece over and bake for another 10–12 minutes, until golden and cooked through.

Notes

You can deep-fry these instead of baking if you prefer a traditional texture. Feel free to add other vegetables—grated carrot, finely chopped bell pepper, or peas work well.

Baked Besan Bonda

Preparation time: 5 minutes | Cooking time: 20–25 minutes | Makes: about 8 pieces

Category: Snacks

Ingredients:

Besan (chickpea/gram flour) – 1/2 cup

Rice flour – 2 tbsp

Red chilli powder – 1/4 tsp (adjust to taste)

Large onion – 1, finely chopped

Carom seeds (ajwain) – 1/8 tsp

Curry leaves – a few

Asafoetida – a generous pinch

Baking soda – 1/8 tsp

Baking powder – 1/8 tsp

Ghee or oil – 1 tbsp

Cooking spray or oil – to grease (I used oil)

Method

  • Preheat the oven to 375°F (190°C).
  • Mix all dry ingredients and the chopped onion in a bowl. Add ghee or oil and water a little at a time to form a thick batter that can be shaped into balls. Grease your hands and shape into small rounds.
  • Grease a muffin tray or brush it with oil, place the shaped balls, and bake for 10–12 minutes. Turn each bonda over and bake for another 10–12 minutes until evenly golden and cooked through.

My Notes:

  • You can deep-fry these for a crispier, traditional version.
  • Customize with added vegetables of your choice, such as grated carrot, peas, or finely chopped capsicum.