Bonda

Bonda is a beloved South Indian snack available in both sweet and spicy varieties, with regional specialties adding unique twists. The most popular type is the "Aloo Bonda" which features a seasoned potato filling. However, different regions put their own spin on the filling, incorporating ingredients like sweet potato, tapioca, grated pineapple, and green peas.

The origins of bonda can be traced back to the 12th century, as detailed in the Sanskrit encyclopedia *Manasollasa*, compiled by Someshvara III from present-day Karnataka. Traditionally, making bonda involves preparing a filling—typically with potatoes—coating it in gram flour batter, and then frying it to golden perfection.

Both sweet and savory versions of bonda exist. In Kerala, the sweet variant known as Sugiyan is quite popular. Conversely, the savory version enjoys widespread popularity throughout the rest of India. Kerala also offers unique varieties such as tapioca bonda, mutta bonda (which includes a hard-boiled egg), and versions with masala or minced meat.

Vegetable Bonda, a staple of Udupi cuisine, uses a harmonious blend of green peas, French beans, carrots, and coriander leaves for its filling. Another specialty from Karnataka is Goli Baje, also known as Mangalore Bonda or Mangalore Bajji, which is made from refined flour (maida).

Whether your palate leans toward sweet or spicy, there's a bonda variation that promises to delight!