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Tea kadai bonda | Medhu bonda

Written by: 7aumsuvai

In today’s post, I’ll be sharing a nostalgic recipe called Tea Kadai Bonda, also known as Kadala Maavu Bonda or Medhu Bonda. It’s made with gram flour (besan or Kadala Maavu) along with other ingredients. This is one of my favorite evening snacks to this day.

After school, my dad would bring snacks from the nearby tea kadai (tea shop), where they’d sell Medhu Bonda, Medhu Vadai, Paruppu Vadai, Bajji, Pakoda, big Laddu, and Jeera Dosai, all served with tea and coffee. I’ve missed this Medhu Bonda ever since I moved to another country, and finally, I made it to celebrate our anniversary. I was so happy to achieve the same taste and texture as the ones from the tea shop!

I made these bondas along with Ashoka Halwa, Paneer Tawa Pulao, and Carrot Raita to celebrate our wedding anniversary. I’ve already posted the Ashoka recipe on my channel, and it turned out so well we couldn’t resist eating it all! If you haven’t seen it yet, I’ll provide the link in the post for you to watch.

Let’s get into the recipe!


Ingredients:
  • 1 cup - Gram flour | Besan | kadalai maavu
  • 1/4 cup - Rice flour
  • 1/4 cup - Maida | All purpose flour (you may replace with wheat flour too)
  • 1 medium - Onion (chopped finely)
  • A few curry leaves chopped
  • A handful of coriander leaves chopped
  • Red chili powder as needed
  • 1/8 tsp - Baking soda
  • A pinch of asafoetida
  • Salt to taste

Preparation method:

  1. In a bowl, add 1 cup of gram flour (besan), 1/4 cup of rice flour, and 1/4 cup of maida (all-purpose flour). Next, add salt and red chili powder to taste. Then, add one medium-sized chopped onion, a few curry leaves, Asafoetida, and a handful of chopped coriander leaves. If you prefer, you can also add chopped green chilies. Mix everything well.
  2. Gradually add enough water, continuing to mix until you achieve a slightly thick batter, as shown in the video. Finally, add 1/8 tsp of baking soda, give it a good mix, and set it aside.
  3. Meanwhile, heat oil in a frying pan. You can either use a spoon or your hands to shape small bondas and drop them into the oil. Deep fry over medium to low heat for even cooking. 
  4. Our bondas are ready! They’re crispy on the outside and soft on the inside. It took a little time to fry them perfectly, but it’s totally worth it. Repeat the same process until all the batter is used up. Enjoy the hot bondas with a cup of hot tea!


Notes:

  • If the oil is too hot, the bondas will cook quickly on the outside but remain raw on the inside. So, be patient and fry the bondas on medium or low heat to get a crispy exterior and a soft interior. It may take a little time, but it’s totally worth it!
  • Those days (in my childhood) when onion prices were high, this Medhu Bonda would often be made with chopped cabbage instead of onions. I love bondas with cabbage—it actually tastes much better than the ones with onions! 
  • Also, the size of these bondas is bigger, and one bonda will fill your tummy. You don’t need any chutneys to accompany these bondas; you can eat them as they are, with a hot cup of tea. It’s the best combo ever!
  • My husband loves fried food like vada and pakoda. Since I didn’t soak any lentils, these bondas are perfect—they don’t require any preparation and take very little time to make.

Please check "7s kitchen(food & Travel) "Youtube channel for interesting video recipes and travel vlogs. 



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