Cabbage Bonda Recipe

Published July 4, 2014 by Bingo's Mom


Chopped Cabbage – 200 grams
Green Chilli – 2 (adjust)
Onion – 1 (small – optional)
Curry Leaves – 3 strings
Gram Flour / Besan – 1/4 cup
Rice flour – 1 1/2 tbs
Corn Flour – 1 tsp (optional)
Chilli Powder – 1/2 tsp
Salt  – to taste
Coriander Leaves (chopped) – 2 tbs
Water – as required
Oil – for deep frying


In a bowl add gram flour, Rice Flour, Corn flour, Chopped cabbage, onion, green chilli, curry leaves, coriander leaves, chilli powder and salt.

Mix well without adding water and add water spoon by spoon. The consistency should be in such a way that we should be able to make small balls out of it.

Heat a wok. Add oil for deep frying. Once the oil is hot enough, reduce the flame and make desired size of balls and place it in the oil. Cook on a medium flame till it turns brown and crispy.

Once done, remove it and place it in a absorbent paper or in a kitchen towel to remove excess oil. Serve hot with tomato ketchup or as it is.


  • Adjusting the flame is important in any deep fry cooking.
  • It is advisable to make small balls.
  • Corn flour enables crispiness and onion will give nice flavor with cabbage, but these are optional.

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