Banana Bonda

(Banana Fritters)
Prep Time 30 minutes
Cook Time 20 minutes
Course Snack
Cuisine Indian


  • 2 cups of wheat flour
  • 1 cup of all-purpose flour (maida)
  • ¼ cup of rava (semolina or cream of wheat)
  • 2 ripe medium-sized bananas *
  • ¾ cup sugar
  • 1 teaspoon cardamom powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 cup water, room temperature
  • Small bowl of water to wet your hand
  • Oil for frying **


  • Add banana and ¾ cup sugar into a grinder and grind well.
  • In a bowl, add all-purpose flour, wheat flour, rava, cardamom powder, salt and baking soda and mix well.
  • Add banana-sugar mixture into the mixing bowl land mix everything together. You can use your hand or a spatula.
  • Add the 1 cup of water a little bit at a time. Mix in between to check dough consistency. When you lift a little bit of the dough from the mixture it should be slightly wet but come be a continuous pull of the dough.
  • Cover with saran wrap or a lid.
  • Let sit for 2 hours or more, you can go up to 3 hours at room temperature.
  • After 2 hours, heat the oil for frying.
  • If the dough has dried, you can add a little water back in and mix.
  • To test if the oil is ready, place a little piece of dough into the oil. When the oil is ready, the dough should rise quickly to the top. Keep between medium and low heat. This slow cooking will allow balls to cook properly inside.
  • Wet your hand and grab a golf ball size piece of dough. Toss the dough in your hand in a shaking motion to smooth/roll it into a ball shape. The wetness helps the dough to roll into a ball. Place into the oil.
  • Wet your hand again and repeat to place more dough balls into the oil. You do not want to overcrowd the frying pan, fill only half the pan. Let cook for 6-8 minutes***. The outside of the bonda will get light brown first but we need it to cook properly inside. The bonda will also get bigger as it cooks.
  • As the dough ball cooks, move the balls around, flipping sides, to keep them rolling in the oil so it does not burn and will evenly cook.
  • Remove from the oil after 6-8 minutes and the bonda has a nice even brown color and is cooked inside.
  • Repeat with the rest of your dough batter.



*Small bananas or frozen bananas will work.
**You can use corn oil, vegetable oil or any refined oil works.
***Time to cook will depend on the stove, pan and oil. You may need to adjust accordingly.


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