Cooking Instruction

1. In a bowl, mix besan, rice flour, turmeric powder, red chilli powder, garam masala, salt, and baking soda.
2. Add ginger-garlic paste, chopped green chilli, and curry leaves.
3. Gradually add water and mix to form a thick, lump-free batter.
4. Heat oil in a pan.
5. For Bhajji: Dip sliced vegetables (like potato, onion, or raw banana) or boiled soya chunks into the batter. Deep fry until golden brown and crispy. Drain excess oil and serve hot with chutney or ketchup.
6. For Bonda: Mix boiled and mashed soya granules/chunks into the batter. Shape into small round balls. Heat oil and deep fry until golden brown. Drain excess oil and serve hot with coconut chutney or mint chutney.