Ever craved a snack that’s crispy, fluffy, slightly chewy, and dangerously addictive with chai?
That’s exactly what these Sabudana Bondas are.
Golden fried on the outside, soft and pillowy inside, these bondas combine:
And the best part?
They’re incredibly easy to make with basic pantry ingredients.
If you already love:
This recipe sits perfectly in between all three.
Sabudana Bonda is a deep-fried snack made using:
Unlike crispy sabudana vada, this version is:
The curd-soaked sabudana creates an incredibly soft texture while rice flour helps achieve that crispy golden crust.
Sabudana absorbs moisture beautifully.
When soaked in curd, it becomes:
That unique texture is what makes these bondas stand out from regular fritters.
Proper soaking is the key to perfect bondas.
Start by washing the sabudana thoroughly to remove excess starch.
Now soak it with curd and a little water until the pearls become soft and plump.
This soaking stage is what creates the signature texture.
Once softened, the sabudana turns slightly sticky and easy to combine.
Now add:
The mixture instantly becomes aromatic and colorful.
Add salt and mix everything well.
Next comes the rice flour.
As you combine it, the mixture thickens into a scoopable batter-like consistency.
Finally, add a pinch of baking soda and gently mix.
Meanwhile, heat oil in a kadai.
Drop small portions carefully into medium-hot oil.
As they fry, the bondas puff slightly and turn beautifully golden.
Keep turning them gently so they cook evenly on all sides.
Once crisp and golden brown, remove and drain.
Serve hot immediately.
And honestly?
That first bite with:
is incredibly satisfying.
Pro Tip💡: Use only a small amount. Too much baking soda can make the bondas oily. Always fry on medium flame. High heat browns the outside too fast while leaving the inside undercooked.
These bondas are:
Completely vegetarian recipe.
Naturally gluten-free if using gluten-free hing elsewhere alongside the meal.
Reduce green chillies for a milder version.
Serve with:
These are excellent for:
Best served fresh for maximum crispness.
Other Related Recipes You Might Like:
Sabudana Bonda by Hema Subramanian is a crispy and delicious snack made with tapioca pearls and spices. Perfect for fasting days or evening tea time.
Take the soaked sabudana mixture and check if the sabudana has softened nicely.
Add chopped onion, green chillies, ginger, curry leaves and coriander leaves to the mixture and mix well.
Add rice flour to bind the mixture together and mix well.
Add baking soda and gently combine it into the mixture.
Drop small portions of the mixture gently into the hot oil.
Keep turning the bondas so they cook evenly on all sides.
Serve the crispy sabudana bondas hot with coconut chutney or tomato chutney.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
- Hema Subramanian
