Veggie Bonda with leftovers

Leftovers!!!! Most of the time there is something or the other that we make extra and that will carry forward to the next day. I am usually of the type that would like to finish it somehow or the other. So this is one of them. I had lots of veggie left today and I was wondering what I could do with it as we are going out for dinner to our friends house. I dint feel like taking it to their house as it was not sufficient. My brain was simultaneously thinking about evening snack. You would have guessed it by now!!! Yes I thought of using these veggies for my eve snack. Its vegetable bonda. 

Ingredients:

Carrot - 1 finely chopped

Beans - 10-12 finely chopped

Potato - 1 finely chopped

Corn - 1/4 cup

Besan Flour - 4 tbsp

Rice Flour- 2 tbsp

Salt - to taste

Red Chilli Powder - 1 tbsp

Asafoetida - 1 pinch

Oil - 1/2 cup

Prepare your usual style of vegetable. *

Mix besan flour, rice flour, salt, chilli powder, asafoetida in water. Do not make it too watery. It has to be in semi dilute form. 

Heat oil in a pan

Prepare small balls out of the vegetables and dip it in the flour mix and deep fry the dipped balls in oil.

Its very simple recipe with the leftover vegetables and a great snack for our loved ones. Tastes great with hot sauce or tomato sauce.

No one can eat just one!!!!

I am sending this to PJ's event - Scrumptious Delights From Leftovers 

  

*  Heat oil and add mustard. When it starts to splutter, add Urad dhal, Cumin seeds. When the seasoning turns golden brown, add onions and fry till it becomes transparent.  Add other vegetables and add salt, chilli powder, garam masala if needed and cook it in medium flame. Sprinle water when necessary to cook the vegetables. When the vegetables cook well, add some corriander leaves (optional) for more flavor. 

For stuffing you can also make potato and peas or any type of vegetable of your choice. It tastes very good with any stuffing. 

Happy Cooking!!!